What do you do when you have leftover frosting? Make truffles of course! These chocolate coated strawberry buttercream truffles taste amazing but this recipe can easily be adapted to so many flavor profiles.
Taking a bite of one of these truffles is a fabulous experience. First your teeth crack through that chocolate exterior.
The center is soft and bursting with strawberry flavor. It is like a chocolate dipped strawberry only better.
If you like the boxes of chocolates with the fruity cream centers, you are going to love these. They have that feeling only they taste better.
And the texture is better.
And you can easily make them yourself! They are so simple and beyond tasty.
This all started because I was making some chocolate petit fours. I thought strawberry buttercream would make a wonderful filling.
But you don’t need a lot of buttercream between those thin layers of cake. Now I am never one to complain about extra frosting.
If you have spent much time here in my little corner of the internet, you know frosting is my thing. I love experimenting with flavors, textures and techniques.
And frosting does not go to waste here. Extra frosting gets enjoyed on graham crackers, right off the spoon or is frozen for later.
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But with Valentine’s Day around the corner, I thought it would be fun to make some chocolates instead. After all chocolate and strawberries such a classic combination.
In fact, I like these truffles even more than chocolate dipped strawberries. The experience of enjoying them is better too.
The freeze dried strawberries in the buttercream keep it from being to sweet. Plus the texture is amazing.
Tips for enjoying your truffles
Because this recipe is so simple, you want to make sure to use good ingredients. For example using a good quality chocolate is important.
I use the Ghirardelli melting wafers because they are a good intersection of ease to use and tasting good. If you are good at tempering chocolate, feel free to use whatever chocolate you like.
Your frosting doesn’t have to be super firm, the freezer will do a lot of the work for you. But you do want it firm enough to hold its shape.
If you like a firmer center, enjoy them straight out of the refrigerator. For a softer melt in you mouth center, allow them to come to room temperature before you dig in.
Of course you can very easily change up the flavors by using different buttercream recipes. Or clean out the reserves of frosting in your freezer and make a few of each.
If you are wanting to make a batch of frosting just for the sake of making truffles, I totally applaud that choice. The options are almost endless!
If you like this recipe, you are going to love orange cheesecake truffles as well. They are a fun twist on a similar idea.
Strawberry Buttercream Truffles
Ingredients
- ¾ cup unsalted butter softened
- 4 cups powdered sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 to 4 Tablespoons milk or cream
- 1.2 ounces freeze dried strawberries
- 10 oz. good quality melting chocolate
Instructions
- Beat butter until light and fluffy, at least 2 minutes.¾ cup unsalted butter
- Add powdered sugar, vanilla, salt and a Tablespoon or two of milk or cream. Add more milk or cream as necessary to get a nice smooth frosting. Beat at least 3 more minutes.4 cups powdered sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, 3 to 4 Tablespoons milk or cream
- Process the freeze dried strawberries in a blender or food processor until they are a fine powder.1.2 ounces freeze dried strawberries
- Mix the strawberry powder into the frosting. Adjust the final texture with a little more powdered sugar or milk as necessary. It should be a relatively firm buttercream.
- Scoop Tablespoon sized mounds onto a wax or parchment paper lined sheet pan. Using a small cookie scoop is a great way to measure out the frosting.
- Freeze the buttercream mounds for at least two hours. Roll them between your hands to form smooth balls and return to the freezer for at least 15 minutes.
- Gently melt the chocolate until you are able to stir it smooth.10 oz. good quality melting chocolate
- Dip a frozen ball of buttercream into the chocolate, Tap it on the edge of the bowl a few times to remove excess chocolate and then return them to the wax paper to set. If using sprinkles, be sure to apply them right away before the chocolate sets.
- Store truffles in the refrigerator for up to a week. Enjoy cold or at room temperature.
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This didn’t turn out great for me for some reason. I followed the recipe but I think I was looking for a stronger strawberry taste, like the See’s strawberry buttercreams. I can barely taste the strawberry. Maybe I just need to increase the amount for next time.
You can definitely play with adding more freeze dried strawberries. For me, this is the perfect amount. I think the buttercream tastes like a strawberry milkshake.
Thanks for sharing this recipe. I have a question: if you use the melting chocolate that you suggest (instead of chocolate chips), can they be left out at room temp? Or is that only if you temper the chocolate? I’ve made truffles before (peanut butter, oreo, etc) but they always have to be eaten out of the fridge or the chocolate and inside would melt.
The melting chocolate shouldn’t melt at room temperature. Though it might if it is really hot. I have left them out for several days without any issue.
these are almost too good
Could these be frozen?
Yes. I would thaw them in the fridge though so they don’t sweat too much.
I made this recipe, and it is the best truffle recipe I have ever made. The flavor is intense, the color of the buttercream is a gorgeous pastel pink, and the texture of the buttercream is divine. Since the buttercream balls were frozen, I had to keep reheating my coating chocolate, because I’d dip six balls and my chocolate would get too cold, but that was a minor annoyance, and well worth it for the flavor! I’m going to experiment with this recipe with other freeze dried fruits. Thanks for the gift of this recipe!
That makes me so happy! Isn’t the buttercream delicious? I can’t wait to hear what flavors you do next.
@Carlee,
Update: I’ve made this recipe now with freeze dried raspberries, freeze dried blueberries, and freeze dried pineapple. You have to strain the seeds out of the raspberry and blueberry if you don’t want crunchy buttercream, lol! It is fabulous with all the fruits I’ve tried. I dipped the pineapple truffles in white chocolate the second time I made them…the first time I made them, the dark chocolate overwhelmed the pineapple flavor. Thanks again for the gift of this recipe!
Now I’m a little bit jealous! White chocolate pineapple truffles sound fabulous!
What is strawberry powder? and can I use frozen Strawberries? I would love to make this with my Grandson
I used freeze dried strawberries and ground them into a powder because it is a great way to add big berry flavor without much liquid. You can use fresh berries or jam if you want, but the frosting has a tendency to be looser then so it may take a little bit more powdered sugar to stiffen it back up. Just play with it until you get the flavor you want and a consistency that you can scoop. Good luck, these are a favorite here so I hope you give them a go!
Literal valentines perfection! They are so pretty too! These would be so fun to fill the heart box with!
I thought so too! I love the idea of chocolate covered strawberries, but the berries are usually not great this time of year. So this is a fun way to get that idea only better! Thanks, Adrea!