Strawberries and Cream White Chocolate Truffles

Honey and butter Chocolate truffles

These truffles play off the popular flavor of strawberries and cream. Make them for a special treat or celebratory occasion. They take some time, but mostly it’s waiting for the chocolate to cool.

Strawberries and Cream White Chocolate Truffles

Print Recipe
Serves: about 8 truffles Cooking Time: 20 min


  • For Coating:
  • 3 ounces white chocolate, chopped
  • 1 tablespoons shortening 
  • For Filling:
  • 2 tablespoons whipping (heavy) cream
  • 1/2 tablespoon butter
  • 3 ounces white chocolate, chopped
  • 1 1/2 ounces strawberry jam
  • Candy decorations, if desired 



For Filling:


Melt white chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape. Stir in strawberry jam.


Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.


For Coating:


Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with decorating candies.


Refrigerate truffles about 10 minutes or until coating is set. 


Serve at room temperature or chilled. Store in airtight container. 




I chose to use silicone chocolate molds instead of dipping my truffles in chocolate coating, and layer the jam instead of adding it to the white chocolate ganache. Both are great options.

Honey and butter strawberries and cream white chocolate truffles

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