Ingredients
Scale
- 12 ounces shortbread cookies (or vanilla wafers)
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup freeze-dried strawberries, divided
- 1/2 teaspoon vanilla bean paste
- 10 ounces white chocolate, chopped or chips
- 1 teaspoon coconut oil (optional, for thinning chocolate)
Instructions
- Step 1: In a food processor, pulse the shortbread cookies until fine crumbs form. Separately, pulse 1/4 cup of the freeze-dried strawberries until they become a fine powder. In a large bowl, combine the cookie crumbs, strawberry powder, softened cream cheese, powdered sugar, and vanilla bean paste until well mixed and a dough-like consistency is achieved.
- Step 2: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Crush the remaining 1/4 cup of freeze-dried strawberries into small pieces (not powder) to use for garnish. Place the truffle balls in the refrigerator or freezer for at least 30 minutes to firm up.
- Step 3: While the truffles are chilling, melt the white chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth. Alternatively, use a double boiler. Stir in the coconut oil, if using, to achieve a smoother consistency for dipping.
- Step 4: Remove the chilled truffle balls from the refrigerator. Using a fork or a dipping tool, dip each truffle into the melted white chocolate, ensuring it's fully coated. Gently tap off any excess chocolate.
- Step 5: Immediately place the coated truffle back on the parchment-lined baking sheet. While the chocolate is still wet, sprinkle each truffle with the reserved crushed freeze-dried strawberry pieces.
- Step 6: Once all truffles are coated and garnished, return the baking sheet to the refrigerator for at least 1 hour, or until the chocolate coating is completely set. Store the truffles in an airtight container in the refrigerator.
Notes
- To keep your delightful truffles fresh and firm, tuck them into an airtight container in the refrigerator for up to a week.
- For the most vibrant strawberry flavor and perfect texture, let your truffles sit out at room temperature for 10-15 minutes before serving to slightly soften the center and chocolate coating.
- These mini delights are wonderful on their own, but truly shine when served alongside a hot cup of tea or as a charming addition to a dessert platter with fresh berries.
- When melting your white chocolate, a slow and steady approach is key; adding a touch of coconut oil not only helps achieve a silky-smooth consistency for dipping but also gives your truffles a beautiful, glossy finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (approx. 22g)
- Calories: 108
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4.5g
- Trans Fat: 0.1g
- Protein: 10g