Chocolate Fruit Truffles (Assortment)

Strawberry Truffles

Ingredients: 1 cup white chocolate chips · 1/4 cup unsalted butter · 3 tablespoons heavy whipping cream · 1/2 teaspoon strawberry extract · 1/4 teaspoon vanilla extract · 1 drop of pink food coloring · 1/4 cup powdered sugar

Instructions:

1. Add the white chocolate chips to a medium bowl and set aside.
2. In a small saucepan, melt the butter. Stir in the heavy cream and bring to a simmer over medium heat.
3. As soon as the mixture comes to a simmer, pour it over the white chocolate chips. Allow the mixture to sit for 1-2 minutes to soften the chocolate.
4. Add the extracts and food coloring and whisk the mixture until smooth and all ingredients are fully incorporated.
5. If needed, heat the mixture for 15 seconds at a time in the microwave if the chocolate has not melted all the way.
6. Cover the mixture with plastic wrap and chill in the refrigerator for 30 minutes-1 hour.
7. Scoop 1 to 1 ½ tablespoons of the strawberry truffle mixture and form into balls, then roll the balls in the powdered sugar.
8. Refrigerate the truffles for another 30 minutes – 1 hour before serving.

Lemon Truffles

Ingredients: 1 ½ cups white chocolate chips (or finely chopped white chocolate) · ¼ cup unsalted butter · 3 tbsp heavy cream · 2 tbsp fresh lemon juice · ½ tsp vanilla extract (optional) · ¼ cup powdered sugar (for rolling)

Instructions:

1. Melt the base: In a heat-safe bowl, melt white chocolate, butter, and heavy cream together over a double boiler (or microwave in short intervals). Stir until smooth.
2. Add the lemon flavor: Mix in lemon juice, and vanilla. If the mixture looks slightly thin or separated, keep stirring — it thickens as it cools.
3. Chill: Cover and refrigerate for 2–3 hours, or until firm enough to scoop.
4. Shape the truffles: Scoop with a teaspoon or cookie scoop and roll into balls quickly (the warmth of your hands softens them).
5. Coat: Roll in powdered sugar, coconut, or crushed graham crackers. For a firmer coating, freeze 10 minutes before rolling.
6. Serve or store: Store in an airtight container in the fridge for up to 1 week or freeze up to 2 months.

Chocolate Truffles

Ingredients: 8 oz (225 g) dark or semi-sweet chocolate, finely chopped · ½ cup (120 ml) heavy cream · 2 tbsp unsalted butter · Coating options (choose one or mix!): Cocoa powder, Shredded coconut, Powdered sugar, Chocolate sprinkles

Instructions:

1. Heat the cream: In a small saucepan, warm heavy cream until just starting to simmer (don't boil).
2. Add to chocolate: Place chopped chocolate in a heat-safe bowl and pour the hot cream over it.
3. Sit & mix: Let sit for 2–3 minutes, then stir until smooth and glossy.
4. Add butter: Mix in butter until melted and fully blended — this makes it extra silky.
5. Chill: Cover and refrigerate for 1–2 hours until firm enough to scoop.
6. Shape: Scoop and roll into 1-inch balls (work quickly — hands warm the chocolate).
7. Coat: Roll each truffle in cocoa powder or your choice of coatings.
8. Set: Place truffles on a tray and refrigerate 20–30 minutes before serving.

Blueberry White Chocolate Truffles

Ingredients: 12 oz white chocolate, finely chopped · ¼ cup freeze-dried blueberries, crushed into a fine powder · ½ tsp vanilla extract (optional) · Pinch of salt · Powdered sugar for coating

Instructions:

1. Crush blueberries into a very fine powder (food processor or zip bag + rolling pin).
2. Melt white chocolate gently (microwave in 20-second bursts, stirring each time, or use a double boiler). Let cool 2–3 minutes so it's not hot.
3. Flavor the chocolate: Stir in blueberry powder, vanilla, and salt until smooth.
4. Chill: Refrigerate 30–45 minutes until firm enough to scoop.
5. Roll: Scoop and roll into 1-inch balls (work quickly—white chocolate softens fast).
6. Coat: Roll generously in powdered sugar.
7. Set: Chill another 10–15 minutes before serving.

Texture & Flavor Notes: Rich, creamy center (like a white chocolate ganache) · Bright blueberry flavor without artificial taste · Snowy powdered sugar finish

Pro Tips (Important): If mixture is too soft to roll, chill longer. For easier handling, lightly dust hands with powdered sugar. For deeper color, add 1–2 Tbsp more blueberry powder.

Storage: Refrigerate up to 7 days. Freeze up to 1 month (thaw in fridge, re-roll in powdered sugar).