13 Strawberry Chocolate Truffles You Won’t Be Able to Resist Biting Into

Strawberries?

Chocolate?

Truffles?!

Profit?

One of the best things about truffles is that you can go to town when it comes to the different flavor combinations you can come up with. There’s the usual chocolate and cream ganache, cream cheese, nuts, and of course, different fruits. Adding fruit flavors to your usual truffle recipes make the treat tastier and healthier too, which is good news for people who generally feel guilty about having one too many truffles!

Strawberry is one of the most common fruits found in truffle recipes. Strawberry lovers, health buffs, vegans do love their strawberry chocolate truffles and for good reason! Not only are strawberries super yummy, they have a lot of health benefits as well. For one, strawberries are a great source of of anthocyanidin, a form of antioxidant. Antioxidants fight against free radicals, which means it staves of the effects of aging, protects against heart disease and cures inflammation.

Aside from this, strawberries are rich in a number of important vitamins like vitamin K, vitamin C, potassium, manganese and folic acid. It helps with your digestion, makes your teeth healthier and minimizes skin irritations. At the very least, all these health benefits would make you feel less guilty about eating one too many chocolate strawberry truffles after dinner.

And eating one too many may become a regular occurrence, especially once you’ve read through our list of 13 strawberry chocolate truffle recipes. You would need the self-control of a dozen saints to resist chomping down on these truffles after making them. They are easy to make, even on the fly, and they are the perfect comfort food when you need an instant mood lifter after a long, hard day’s work.

1. Strawberry Creme Truffles

source: http://mywholefoodlife.com/2014/03/24/strawberry-creme-truffles/

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Ingredients:

• 1 cup of coconut butter
• 1 cup sliced strawberries
• 2 tablespoons maple syrup
• 1 cup dark chocolate chips
• 3 tablespoons of almond milk

Procedure:

1. Combine the sliced strawberries, maple syrup and coconut butter in a food processor

2. Line a cookie sheet with wax or parchment paper. Set aside.

3. Using a melon baller or a spoon, roll bits of the mixture into balls and put them on the baking sheet.

4. Pop the baking sheet in the freezer to allow the strawberry filling to firm up.

5. While waiting for the filling to harden, it’s time to melt the chocolate.

6. Mix the chocolate chips and almond milk over a double boiler. Stir the chocolate constantly until it is completely melted. The consistency should be smooth and a bit shiny.

7. Remove the strawberry filling balls from the fridge. Using two forks, teach each ball and carefully dip it into the melted chocolate. Roll it around the bowl to ensure that the ball is fully coated. Let the excess chocolate drip back down the bowl before placing the truffle back on the baking sheet.

8. Repeat the previous step for all the strawberry balls.

9. Let the chocolate coating harden at room temperature before transferring the truffles to an airtight container.

10. Store the truffles inside the refrigerator until ready to serve.

This strawberry truffle recipe yields 12 truffles.

2. Strawberry Shortcake Truffles

source: http://www.chocolatemoosey.com/2013/06/11/strawberry-shortcake-truffles/

Prep Time: 20 minutes

Cooking Time: 20 minutes

Level of Difficulty: 3

Ingredients:

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup granulated sugar
• 1 egg
• 1/8 teaspoon salt
• 4 tablespoons butter, melted

• 1/2 teaspoon vanilla
• 1/4 cup milk
• 1/2 cup heavy whipping cream
• 1 cup strawberries, finely chopped
• 2 teaspoons powdered sugar
• 6 cups white chocolate candy melts

Procedure:

1. Preheat the oven to 350 F. Grease a 9-inch round pan, and then line it with wax paper, enough to cover the entire bottom of the pan.

2. In a medium-sized bowl, combine the flour, salt and baking powder. Set aside.

3. In another bowl, combine together the melted butter and sugar for a couple of minutes. Beat in the egg and vanilla. Slowly add the flour mixture, constantly folding the flour into the melted butter mixture to incorporate the ingredients fully.

4. Pour the batter into the pan and bake it for 20 minutes. You can tell if the cake is done by poking a toothpick through it. If the toothpick comes out clean.

5. Allow the pan to cool for about 10 to 15 minutes.Transfer the cake onto a wire rack to cool completely.

6. In a large bowl, crush the cake into small crumbs.

7. In another bowl, whisk the heavy cream until they form thick, soft peaks. Stir in the sugar and resume whisking until stiff peaks form.

8. Stir in the strawberries and whipped cream until the cake crumbs are well moistened. Shape into 1-inch balls. Place in the freezer to chill for 30 minutes.

9. Take a cookie sheet and line it with wax paper. Set aside.

10. Using a double boiler, start melting the white chocolate. Take your cake balls and start dipping the balls one by one into the melted chocolate. Thoroughly cover each ball with white chocolate before placing it on the cookie sheet. Do the same for all cake balls. If the cake balls start to fall apart, just pop them back in the fridge for 15-30 more minutes. Top the truffles with candy sprinkles or chopped nuts.

11. Once you’ve covered all truffles, allow the chocolate to set at room temperature. Once the chocolate has set, store the truffles in the fridge until you’re ready to serve them.

This strawberry shortcake recipe yields 6-7 dozen truffles.

3. Easiest Strawberry Cream Truffle Recipe

source: http://writtenreality.com/strawberry-truffles-recipe/

Prep Time: 10 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Ingredients:

• 1 tub of Strawberry Cream Center
• 6 ounces white chocolate
• Passion Pink Chocolate Coloring Oil

Procedure:

1. Scoop out around 1 teaspoon of the strawberry cream center and roll it between your hands to make a ball.

2. Take a baking sheet and line it with wax paper. Place the strawberry cream balls on the baking sheet and pop it in the fridge for 15-30 minutes.

3. Use a double boiler to melt the white chocolate. Heat the chocolate while stirring it constantly until the chocolate has fully melted.

4. Using a fork, dip the strawberry cream balls in the melted white chocolate and place it back on the baking sheet.

5. Put the baking sheet back in the refrigerator to allow the chocolate to set.

6. Take the leftover white melted chocolate and mix it with the pink food dye. If the chocolate has hardened a bit, pop it into the microwave for 30 seconds.

7. Use a fork to create small pink-colored white chocolate streaks on top of the truffles.

This super easy strawberry truffle recipe yields 8 truffles. This uses a ready-made strawberry cream center, which is a great option for people who are too busy to make truffle fillings.

4. Dark Chocolate Strawberry Cashew Truffles

source: http://www.paleorunningmomma.com/strawberry-cashew-truffles-paleo-vegan/

Prep Time: 15 minutes

Cooking Time: 10 minutes

Level of Difficulty: 2

Ingredients:

• 2 cups strawberries, defrosted
• ⅔ cup of creamy cashew butter
• ⅓ cup tapioca flour
• 2 tablespoons pure maple syrup
• ½ teaspoons pure vanilla extract
• 2 Tbsp + 1-2 tsp organic coconut flour
• 1 ½ cups dairy-free dark chocolate chips
• 2 teaspoons organic coconut oil

Procedure:

1. Take your defrosted strawberries, squeeze out all the water and mash it.

2. Blend together the cashew butter, strawberries, vanilla, maple syrup, tapioca flour and 2 tablespoons of the coconut flour in a food processor or blender until its consistency is similar to a thick paste. Scrape the entire mixture off the food processor and pour into a bowl.

3. Place the bowl in the freezer and allow the mixture to firm for around 10 minutes.

4. While you’re waiting for the mixture to firm, you can make the chocolate coating by melting the chocolate chips in a double boiler. Add the coconut oil slowly while stirring continuously. Once the chocolate is mostly melted, turn the fire off. Continue stirring until smooth.

5. Remove the filling mixture from the freezer and add 1-2 more teaspoons of coconut flour. The consistency of the mixture should be thick and somewhat sticky by now. This makes it easier to shape the filling.

6. Rub coconut oil all over your hands to prevent the filling mixture from sticking to it.

7. Line a cookie sheet with parchment or wax paper

8. Use a scoop or spoon and scoop tablespoon-sized balls. Roll them gently in your palms and then dip them in chocolate with a spoon or fork. Roll them around the melted chocolate to thoroughly coat it, and then place them on the cookie sheet.

9. Do this until you use up the mixture. If you don’t want to use the entire mixture, you can just pop the bowl back into the fridge until you want to make more.

10. Take your truffle-filled cookie sheet and place it in the fridge for 30 minutes to harden the chocolate coating. You can keep them in the fridge if you don’t want to consume them immediately

This healthy dark chocolate strawberry recipe yields 16-18 truffles.

5. Chocolate Covered Strawberry Cake Balls

source: http://tidymom.net/2014/chocolate-covered-strawberry-cake-balls/

Prep Time: 10 minutes

Cooking Time: 25 minutes

Level of Difficulty: 3

Ingredients:

• 1 box of your favorite strawberry cake mix
• 1/4 can of Cream Cheese Frosting
• 1/2 can of Strawberry Frosting
• 6-8 ounces semi-sweet chocolate chips
• 1-2 ounces white chocolate for garnish
• sprinkles

Procedure:

1. Take your strawberry cake mix and follow the instructions on the box when baking it.

2. Allow the cake to cool completely. Once it’s cooled, transfer the cake to a large bowl and start mashing it with your hands until it turns into large crumbs.

3. Stir in the cream cheese and strawberry frosting and start kneading the pink dough with your hands to ensure that all ingredients are incorporated thoroughly.

4. Take a flat, cookie sheet and line it with parchment paper. Set aside.

5. Roll the dough into several 1-inch balls and put the on the cookie sheet. Place the cookie sheet in the fridge until it is firm enough to work with.

6. Start melting your chocolate coating. Place the chocolate chips in a heat-safe bowl and pop it in the microwave in 30-second increments until it has melted completely.

7. Remove the cookie sheet from the fridge.

8. With a fork, dip each dough ball in the melted chocolate, moving it around gently to coat it completely. Lift it and suspend it above the bowl for a few seconds to allow the excess chocolate to drip back into the bowl. Put it back on the cookie sheet. Repeat until you’ve used up all the dough. Garnish each truffle with sprinkles on top.

9. You can keep the truffles in the fridge until you’re ready to serve them.

This strawberry truffle recipe makes around 50-60 truffles.

6. Strawberry Pineapple White Chocolate Cake Balls

source: http://whimsicalseptember.com/2016/03/strawberry-pineapple-white-chocolate-cake-balls.html/

Prep Time: 90 minutes

Cooking Time: 30 minutes

Level of Difficulty: 3

Ingredients:

• 16 ounces White baking chocolate
• 8-ounce can of crushed Pineapple
• 16-ounce. jar Cream Cheese Frosting
• 1 15-ounce Strawberry Cake Mix package
• Candy sprinkles

Procedure:

1. Bake the strawberry cake mix according to the instructions on the box. Let the cake cool completely.

2. Open the can of crushed pineapples and drain the juice.

3. In a large bowl, mix the crushed pineapple and cream cheese using an electric mixer.

4. Crush the cake into crumbs and add it into the bowl as well. Mix until the ingredients are incorporated thoroughly.

5. Place the cake mixture in the fridge for 15-30 minutes to set.

6. Line a shallow baking pan with parchment paper. Set aside.

7. Remove the cake mixture from the fridge. Take spoonfuls of the mixture and shape it into balls. Place the balls on the baking sheet and freeze for one hour.

8. Use a double boiler to melt the white chocolate. Remember the keep stirring the chocolate to help it melt faster and ensure a smooth texture.

9. Dip the cake balls one by one into the melted white chocolate using a fork. Once completely covered, place each ball back on the baking sheet. Shower the truffles with candy sprinkles as garnish.

10. Chill the truffles in the freezer for at least 30 minutes before serving them. Additionally, you can store the truffles in the freezer until you’re ready to consume them.

This strawberry pineapple truffle recipe makes around 32 truffles.

7. Strawberry Cheesecake Truffles

source: http://www.swankyrecipes.com/strawberry-cheesecake-truffles.html

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Ingredients:

• 8 ounces softened cream cheese
• ⅓ cup white chocolate
• 1 cup and 2 tablespoons graham cracker crumbs
• 6 tablespoons strawberries
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 16 ounces milk chocolate for dipping

Procedure:

1. Finely chop your strawberries and white chocolate. You can also use mini white chocolate chips.

2. Using an electric mixer, combine the cream cheese, powdered sugar, graham cracker crumbs and vanilla extract until smooth. Add the chopped strawberries and white chocolate and carefully fold it into the mixture until thoroughly incorporated.

3. Allow the mixture to chill in the freezer until it is no longer sticky.

4. Line a cookie sheet with parchment paper. Set aside.

5. Remove the mixture from the freezer. Scoop out a spoonful of the mixture and shape into 1-inch balls. Place each ball on the cookie sheet and chill in the refrigerator once more.

6. While you’re waiting for the mixture to firm up, start melting the milk chocolate coating. Use a double boiler to melt the chocolate, stirring the chocolate constantly until it is completely melted.

7. Dip each ball into the melted chocolate with the help of a fork, carefully coating it thoroughly. Place the balls back on the cookie sheet. Repeat this step for all truffles.

8. Refrigerate the truffles to let the chocolate coating harden. Store in the fridge until ready to serve.

This strawberry cheesecake recipe yields about 12 to 15 truffles.

8. Strawberry Golden Oreo Truffles

source: http://lifemadesweeter.com/2014/06/strawberry-shortcake-golden-oreo-truffles/

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Ingredients:

• 4 ounces softened cream cheese
• 20 pieces Golden Oreos
• 8 ounces white chocolate candy melts
• 1/2 cup heavy whipped cream
• 3 fresh strawberries
• sprinkles
• 1 piece crushed Golden Oreo cookie, crushed without its filling

Procedure:

1. In a food processor, pulse the Oreo cookies until they turn to crumbs. Cut the cream cheese into smaller cubes and add it to the cookie crumbs. Continue pulsing until thoroughly combined.

2. Refrigerate the mixture for 20 minutes to help it firm up.

3. Line a baking sheet with parchment paper. Set aside.

4. With a measuring spoon, take 1/2 tablespoon of the oreo mixture and flatten it on your palm. Top it with 1/8 teaspoon of whipped cream and 1/8 teaspoon of chopped strawberries. Cover the whipped cream and strawberry with 1/2 tablespoon of the oreo mixture and mold it into a ball, ensuring that the whipped cream and strawberry are trapped inside the oreo mixture.

5. Place the ball on the baking sheet and place it in the freezer to harden.

6. Using a double boiler, start melting the white chocolates. Heat the white chocolate, stirring it constantly until thoroughly melted and smooth.

7. Take each strawberry ball and dip it into the melted chocolate, using two forks to help coat it thoroughly. Lift it from the chocolate, letting the excess chocolate drip back down to the bowl. Place the truffle back on the baking sheet. Drizzle some sprinkles on top.

8. Allow the chocolate to set at room temperature. Once the chocolate coating has set, transfer the truffles to an airtight container and store in the fridge until ready to serve.

This strawberry truffle recipe yields 8 large truffles.

9. Chocolate Covered Strawberry Buttercream Truffles

source: http://sugarspunrun.com/strawberry-buttercream-candies/

Prep Time: 20 minutes

Cooking Time: 10 minutes

Level of Difficulty: 2

Ingredients:

• 12 medium-sized strawberries
• 2 tablespoon sugar
• 1 stick softened salted butter
• 4 ounces softened cream cheese
• ½ teaspoon vanilla extract
• 4½ cups powdered sugar
• 1 teaspoon cornstarch
• Pink or red food coloring
• 12 ounces dark chocolate melts for dipping
• Sprinkles or icing sugar

Procedure:

1. In a food processor, blend the strawberries until pureed.

2. Pour the strawberry puree in a saucepan and cook over medium heat. Add in 2 tablespoons of sugar and mix.

3. Heat the mixture, constantly stirring it, until it comes to a boil. Let it boil for 10 minutes to drain the water from the strawberries. Switch to low heat so the strawberries won’t burn.

4. Take the puree off the fire once it reaches a paste-like consistency. Set aside to cool.

5. In another bowl, combine the cream cheese and butter until well-combined. Add in vanilla and 1 cup of the powdered sugar. Stir.

6. Add the cooled strawberry mixture and blend until thoroughly incorporated.

7. Stir in the cornstarch and start adding the powdered sugar little by little, around half a cup at a time. Thoroughly mix all the ingredients.

8. Add the food dye to make the filling look more like strawberries.

9. Pour the mixture in a shallow baking pan and spread evenly. Cover the top with plastic wrap and pop it into the refrigerator for at least 2 hours to chill. You may also leave it there overnight.

10. Remove the mixture from the refrigerator. Using a spoon, scoop out 1 tablespoon of the mixture and roll it into balls. If the dough is a bit sticky, dust your hands with powdered sugar to make the process easier. If anytime during the process, the mixture becomes too sticky to work with, just pop it back into the fridge to re-chill them.

11. Place the mixture back to the freezer for around 10 minutes to firm up.

12. While waiting, you may start melting the chocolate. You can use a double boiler to melt the chocolate until it is smooth and thoroughly melted.

13. Take each buttercream ball and dip it into the melted chocolate. You can use two forks or a toothpick to help you coat the ball thoroughly and place it on a plate. Repeat the same process for all buttercream balls. Drizzle some sprinkles or sugar on top as decoration.

14. Allow the chocolate coating to set and firm up before transferring the truffles to an airtight container. Store in the refrigerator until ready to serve.

This delicious buttercream strawberry truffles recipe yield 45 truffles.

10. Strawberry Lemonade Truffles

source: http://candy.about.com/od/whitechocolatetruffles/r/Strawberry-Lemonade-Truffles.htm

Prep Time: 20 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Ingredients:

• 8 ounces fresh strawberries, or 1/3 cup strawberry puree
• 1 tablespoon heavy cream
• 14 ounces white chocolate
• 1 teaspoon light corn syrup
• ½ teaspoon citric acid
• Zest of one lemon
• 12 ounces white chocolate candy melt
• ½ cup freeze-dried strawberries
• Candied lemon zest

Procedure:

1. Break off the white chocolate into smaller pieces and put it in a heat-safe bowl. Pop it in the microwave in 30-second increments, stirring it after each increment. Repeat the process until the chocolate is thoroughly melted.

2. Chop the strawberries and place them in a saucepan. Allow the strawberries to boil, then reduce the heat. Let it simmer enough to remove the water and juices until it becomes a thick, chunky paste. Set aside to cool.

3. Once the strawberry has cooled, put it in the blender and pulse until it turns to puree. Strain it to remove the seeds. You should be left with around ⅓ cup of puree.

4. Combine the strawberry puree, heavy cream and corn syrup in a large saucepan over medium heat. Cook until the mixture comes to a boil, stirring constantly.

5. Add the strawberry puree over the melted white chocolate and mix thoroughly. Stir in the lemon zest and citric acid. Combine the ingredients until well-incorporated.

6. Cover the mixture with cling wrap and pop it in the fridge for around 2 hours to allow the mixture to harden a bit.

7. While waiting for the mixture to firm up, cut the candied zest into tiny strips. Put the freeze-dried strawberries in a food processor and pulse to a fine powdery consistency.

8. Place the white chocolate candy melts in a heat-safe bowl and pop it in the microwave in 30-second increments, stirring it after each increment. Repeat the process until the chocolate is thoroughly melted.

9. Take a baking sheet and cover it with foil. Set aside.

10. Remove the ganache from the fridge. Using a spoon, scoop out spoonfuls of the ganache and shape it into balls using your hands. If the mixture is a bit too sticky, dust your palms with powdered sugar to make the process easier.

11. Dip each ball into the melted chocolate with the help of two forks or a toothpick. Ensure that the ball is fully coated with chocolate before lifting it. Allow the excess chocolate to drip back down to the bowl before placing the truffle on the baking sheet. Repeat the process until the ganache is all used up. Garnish the top with the candied lemon zest or freeze-dried strawberry powder.

12. Allow the chocolate coating to set at room temperature before transferring the truffles to an airtight container. Store in the freezer until ready to serve.

This strawberry lemonade truffles recipe yields 40 truffles.

11. Strawberry Champagne Truffles

source: http://www.sugarandsoul.co/2015/12/champagne-cake-balls-recipe.html

Prep Time: 30 minutes

Cooking Time: 40 minutes

Level of Difficulty: 3

Ingredients:

• 1 box Strawberry cake mix
• 1 ¼ cup of champagne
• ⅓ cup vegetable oil
• 3 eggs
• 16 ounces white cake frosting
• 24 ounces white chocolate candy melts
• sprinkles

Procedure:

1. Pre-heat the oven to 350F.

2. Grease a 9x13-inch baking pan. Set aside.

3. Using an electric mixer with a whisk attachment, mix the cake mix, egg, oil and champagne until smooth. Pour the batter on the baking pan.

4. Bake the batter according to package directions. You’ll know when it’s done when you poke it with a toothpick and it comes out clean. Remove the cake from the oven and allow it to cool.

5. When the cake has cooled, crumble it into a large bowl using your hands. Stir in the white chocolate frosting and put the bowl under an electric mixer and whisk the two ingredients until thoroughly combined.

6. Cover the bowl with a plastic wrap and refrigerate for 2 hours. You may also leave it there overnight.

7. Take a baking tray and line it with wax paper.

8. Remove the bowl from the fridge. Using a spoon, scoop out some of the mixture and roll them into small balls. Place each formed ball on the baking tray. Pop the tray into the freezer for about an hour.

9. Place the white chocolate in a heat-safe bowl. Pop it into the microwave for 30 seconds. Remove the bowl from the microwave and stir carefully. Repeat this process until the chocolate has fully melted and has a smooth consistency.

10. Remove the strawberry cake balls from the freezer. One by one, dip the balls into the melted chocolate, using a fork to move them about. Scoop each ball out once it’s thoroughly coated in chocolate, allowing the excess chocolate to drip back down to the bowl before placing the truffle back on the baking tray.

11. Do the same for all strawberry cake balls. Once you’re done, take the sprinkles and garnish each truffle while the chocolate is still wet.

12. Let the truffles sit at room temperature until the chocolate coating has set.

This strawberry champagne truffle recipe yields 50-60 truffles.

12. Strawberry Coconut Creme Truffles

source: http://www.willbakeforbooks.com/2016/05/strawberry-coconut-creme-truffles-vegan/

Prep Time: 15 minutes

Cooking Time: 5 minutes

Level of Difficulty: 1

Ingredients:

• 1½ cup sliced strawberries
• ¾ cup unsweetened shredded coconut
• ¼ cup coconut oil
• 2 tablespoon maple syrup
• 1 cup semi-sweet chocolate chips or chocolate bark
• 1 tablespoon coconut oil
• 1 tablespoon almond milk

Procedure:

1. Take a baking sheet and line it with wax paper. Place inside the freezer.

2. Combine the coconut oil and shredded coconut in a food processor for around 5 minutes until it has a smooth and creamy consistency. Add the sliced strawberries and maple syrup. Pulse the ingredients until thoroughly combined. Place the mixture in the freezer for around 15 minutes.

3. With a spoon, scoop out 1 tablespoon worth of the mixture and shape into balls. Place the balls on the chilled baking sheet. Pop back into the freezer while you melt the chocolate coating.

4. With a double boiler, combine the chocolate chips, coconut oil and almond milk. Melt the chocolate, constantly stirring the mixture until the chocolate is smooth and fully melted.

5. Use two forks to dip the frozen balls into the melted chocolate until fully covered. Place each ball back on the sheet after dipping. Repeat this step for all frozen balls.

6. Let the truffles set at room temperature until the chocolate coating hardens. Transfer the truffles to an airtight container and store it in the fridge until ready to serve.

This strawberry coconut creme truffle recipe yields a dozen truffles.

13. Strawberry Rhubarb White Chocolate Truffle

source: http://www.ecolechocolat.com/en/chocolate-recipe/chocolate-recipe-ecrhubarb.html

Prep Time: 20 minutes

Cooking Time: 2 minutes

Level of Difficulty: 2

Ingredients:

• 2 ounces fresh strawberries
• 8 ounces fresh rhubarb
• ½ cup of granulated sugar
• 1 pound and. 6 ounces of white chocolate
• 6 ounces heavy whipping cream
• 6 ounces ready-made strawberry rhubarb fruit paste (optional, if you don’t want to use fresh fruits)
• 1 tablespoon almond milk

Procedure:

1. Chop the rhubarbs and strawberries and place them in a stainless steel pan.

2. Drizzle some sugar and start stirring the fruit mixture juices for about 15-20 minutes,allowing the fruits to fully absorb each other’s flavors and the sweetness of the sugar.

3. Cook the fruits over high heat and bring the mixture to a boil, while constantly stirring it. Turn down the heat to low setting and allow it to continue simmering uncovered, for around 1½ to 2 hours. Check back every 20 minutes to stir the mixture. By the end of 2 hours, the mixture should have a thick and paste-like consistency.

4. Set the mixture aside to allow it to cool.

5. Chop the white chocolates and place in a heat-safe bowl.

6. In a saucepan, bring the whipping cream to a low boil over medium heat. Just before the cream boils, take it off the heat and pour it over the chopped chocolate. Let it stand for a couple of minutes before stirring it until the chocolate is fully melted.

7. Add the cooled strawberry and rhubarb mixture. Cover the mixture and allow it to cool at room temperature. Transfer to the refrigerator and chill until the mixture is firm. You can chill the mixture overnight.

8. Remove the mixture from the fridge. Using a spoon, scoop out some of the mixture and roll it into balls. Dip the truffles into confectioner’s sugar or cocoa powder and place it in an airtight container. Repeat the process until you use up all the mixture.

9. Store the airtight container in the fridge to chill until ready to serve.

This strawberry rhubarb truffle recipe yields around 48 truffles. If you don’t want to use fresh fruits, you can use ready-made strawberry rhubarb fruit paste.

Tips and Tricks

Aside from giving you great chocolate strawberry truffle recipes, we’ll throw in a nice bonus! Here are some tips that you can follow to ensure that you make truffles that look like they were done by expert chocolatiers!

Conclusion

So many recipes to choose from, but thankfully you have all the time in the world to try them all one-by-one to see for yourself which recipe tickles your taste buds the most. As for me, I love any recipe that has white chocolate strawberry truffles in it. I love my milk chocolate, but when it comes to strawberries, white chocolate is the perfect companion.

Don’t agree? Well fortunately, there are no laws forbidding you from enjoying your truffles the way you want to! And we hope that with this new list, you can find yourself a couple of new favorites that you can make for yourself and your loved ones.