Strawberries and Cream Truffles

Strawberries and Cream Truffles Recipe

No other food says love more than strawberries and cream. They are a perfect match and if they were covered in chocolate – what more can I say?

I know it will be hard to give these away but they do make lovely gifts. Box them up as a pressie or use them for wedding bomboniere, party favors or just to say thank you.

I came up with these while thinking of small but luxurious wedding bomboniere ideas. I thought instead of just rolling them in balls why not make love hearts. If you want to make these in advance I suggest you make the ganache and freeze it as cut out shapes or in balls. It can be frozen for up to six weeks. Then all you have to do is defrost them and coat them in chocolate.

These truffles take a bit more effort than a plain chocolate truffle but they really are worth it. The strawberry puree with the cream and chocolate makes them taste so creamy and a bit like a strawberry milkshake.

Strawberries and Cream Truffles Recipe

If you’ve made truffles before you’ll know that they are soft to work with. This where your freezer will be your best friend. Freezing the ganache slightly before cutting them out makes them much easier to handle. If they get a bit messed up when pushing them out of the cutter, you can gently reshape and smooth them with your fingers.

Strawberries and Cream Truffles Recipe

Strawberries and Cream Truffles

Prep Time: 5 hours

Cook Time: 10 minutes

Total Time: 5 hours, 10 minutes

Yield: approx 25 x 4cm hearts or 35 round truffles

Strawberries and Cream Truffles

These strawberries and cream truffles are creamy and taste a bit like strawberry milkshake.


450g white chocolate, finely chopped

300g Strawberries (to make 1/4 cup of puree)

2 tsp salted butter

1/4 cup (63ml) heavy or pure cream (35% milkfat)

strawberry flavouring, optional

200g white, milk or dark chocolate extra, for coating

coloured chocolate for decoration, optional


  1. Line a 20x20cm tray with baking paper.
  2. Place the chopped white chocolate in a heat-proof, microwave safe bowl.
  3. Wash, hull and roughly chop the strawberries. Add them to a food processor and blend into a puree. Pour the puree into a fine sieve or cheesecloth and squeeze out the juice into a small saucepan, leaving behind the seeds. Cook over medium heat stirring until the strawberries reduce by approx half. You'll need 1/4 cup of puree for the recipe.
  4. Combine 1/4 cup of the puree, butter and the cream in a saucepan. Stir over medium heat until the mixture just comes to a boil. Pour the hot cream and strawberry puree mix over the chocolate. Stir until all the chocolate is melted. If all the chocolate hasn't melted, microwave the mixture for 10 seconds and stir and repeat until it is all melted. Be careful not to overcook it. At this stage, taste if there is enough strawberry flavour for your liking. Depending on the season and quality of the strawberries they may not yield much flavour. To boost the flavour you can add a few drops of strawberry flavouring and stir in.
  5. Pour the ganache into the lined tray. If you want your truffles to be thicker, add a wedge of tinfoil outside of the baking paper to make the area of the tray smaller. Cover with plastic wrap and refrigerate for approx 4 hrs or or overnight.
  6. Turn out the cold ganache onto a cutting board. If the ganache is sticking to the paper, put the tray in the freezer for at least half and hour to firm it up. Cut out shapes using a cookie cutter. Smooth down any rough edges. Place the truffles on a lined tray and put them in the fridge for 20min before dipping them.
  7. Dip each truffle in tempered chocolate (or melted compound chocolate/candy coating). Using a fork, dip a truffle into the chocolate, lift it out of the chocolate and tap the fork on the side of the bowl to remove any excess chocolate. Place the coated truffle onto a tray lined with baking paper. Make sure the whole truffle is well coated. Decorate the truffles by dribbling coloured chocolate across the top.


The uncoated ganache can be cut out and frozen in an airtight container for up to 6 weeks.

Recipe by: Michelle McKinnon

© Michelle McKinnon – Flour and Aprons. All images & content on this site are copyright protected and all rights are reserved worldwide. If you would like to share or republish this recipe, please credit me and provide a link back to


  1. says

    What a good idea!!! I would have never thought of shaping truffles that way. They look beautiful and sooo delicious!

  2. says

    I am truly in love with the recipe. They look gorgeous and I would love nothing more than to taste one right now. That puree chocolate mixture would be a pretty terrific dessert on it’s own!

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