Soft, creamy white chocolate truffles with strawberry flavor and a smooth, melt-in-your-mouth texture.

Scale

8 ounces white chocolate, chopped

1/4 cup heavy cream

1/4 cup unsalted butter, softened

1/2 teaspoon vanilla extract

1/2 cup freeze-dried strawberries, finely crushed

1/2 cup powdered sugar, for rolling

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1. Place chopped white chocolate in a heatproof bowl.

2. Heat heavy cream until simmering and pour over chocolate.

3. Let sit 1–2 minutes, then stir until smooth.

4. Add butter and vanilla extract, stirring until combined.

5. Fold in crushed freeze-dried strawberries.

6. Chill mixture for 1–2 hours.

7. Scoop chilled mixture into balls.

8. Roll in powdered sugar.

9. Refrigerate 30 minutes to set before serving.

Truffles can be stored in the fridge for 1 week.

Freeze for up to 3 months.

Try rolling in cocoa powder or nuts for variations.