Decadent homemade truffles are easy enough to whip up anytime! Chocolate-Covered Strawberry Truffles are filled with a strawberry cream cheese mixture and covered with chocolate.
This simple little dessert tastes like something you would find at a candy shop, but it couldn’t be easier to make. Great for fancy parties and weeknight dessert alike!
Strawberry is my favorite fruit, whether I eat it plain, in smoothies, or in desserts. But my favorite way to enjoy strawberries is when they are covered in chocolate!
How to Make Chocolate-Covered Strawberry Truffles
For these truffles, I used the concept of a chocolate covered strawberry but added some cream cheese goodness with the strawberry filling.
I started by making a strawberry purée and mixing it with cream cheese, powdered sugar and vanilla.
Once the filling is mixed up, I put it in the freezer for a bit so it can firm up and be easier to roll into balls. I also freeze the balls for a bit before coating them in a chocolate mixture.
More Strawberry & Chocolate Recipes!
Strawberry Chocolate Ganache Cake
Chocolate-Covered Strawberry-Filled Cupcakes
20 Chocolate and Strawberry Desserts for Valentine’s Day
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Want more chocolate and strawberry goodness? I rounded up 20 amazing chocolate and strawberry treats in this post! My Strawberry and Chocolate Ganache Layer Cake is another reader favorite on my blog, too.
Chocolate Covered Strawberry Truffles
Decadent homemade truffles are easy enough to whip up anytime! Chocolate Covered Strawberry Truffles are filled with a strawberry cream cheese mixture and covered with chocolate!
Ingredients
- 1/2 cup freeze dried strawberries
- 8 oz cream cheese (1 block)
- 1/4 cup powdered sugar
- 1 cup dark or semi-sweet chocolate chips
- 2 tbsp milk
Instructions
Notes
NOTE: This recipe has been updated because a number of readers had issues with using fresh strawberries and having their filling not set properly. I didn't have this issue whenever I made the truffles but since it seems to be a common problem I changed the recipe to use freeze dried strawberries instead of fresh to eliminate some liquid.
Store the truffles in an airtight container in the refrigerator. They will stay good for about a week. Or put them in the freezer and they will stay good for about a month. Just thaw for a few minutes before eating!
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 127Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 53mgCarbohydrates: 11gFiber: 1gSugar: 10gProtein: 2g
The nutritional information provided on A Savory Feast recipes is an estimation, the exact values may change depending on the type and brand of ingredients you choose.
Judi says
My filling is not setting up? What do I need to do.
A Savory Feast says
Your filling may be too liquid-y, maybe your strawberries were extra juicy or you did a little more than 1/2 a cup? Have you rolled into balls yet? If not, add some more powdered sugar to thicken it up and freeze for another 30 minutes before rolling into balls.
Anna says
Same thing happened to me, I have them in the freezer for 3hrs now ?
Judy says
Try cooking your purée . Cook all the moisture out till it nice and thick then cook completely and add to your cream cheese .
Lesley says
Can I use freeze-dried strawberries?
A Savory Feast says
I have not tried this recipe with freeze dried strawberries but it should work fine! You could either chop them up or blend into a powder.
Karyn Leavitt says
Just tried this recipe, and the filling never set! I tried adding more powdered sugar, and even tried leaving them in the freezer overnight, neither worked! Flavour is great, but the recipe itself does not work!
A Savory Feast says
I’m sorry that you had an issue with the recipe. I would love to help you troubleshoot! Did you change any of the ingredients?
Claire says
Like others, I could not get this recipe to work. The filling would just not set. I followed the recipe exactly, left it in the freezer for much longer than called for when it wasn’t setting, added lots of extra powdered sugar to try to make it work (which didn’t change anything)…I just don’t see how this recipe works as written, and it looks like I’m not the only one. I tried to make anniversary truffles for my parents and ended up giving them a good laugh at what was basically strawberry soup. I don’t recommend this one.
Julieanna says
The instructions for the purée need to go a few steps further. Once the strawberries have been blended, you cook the strawberries with 2 tablespoons of sugar and a 1 tablespoon of lemon in a small saucepan over medium heat for 10 minutes, stirring often so not to burn the purée. To thicken it further, add 1 -2 tablespoons of cornstarch. Once the purée is thickened, you should have no problems with it setting.
Christian says
This recipe is absolutely delicious! Unfortunately I didn’t read the comments first, but like others, mine was far too liquid. They must be froze or completely lose themselves. It’s close to the consistency of ice cream…but delicious ice cream! I may try again, but will not only drain the strawberries, but I also plan on reducing the puree on the stovetop.
Rosemary Bradley says
Same thing, this filling does not set, left in freezer overnight and then it wanted to melt as soon as you dipped it. Look for another recipe.