Strawberry Truffles Recipes

STRAWBERRY TRUFFLES

Steps:

• Place strawberries in a food processor or blender; process until smooth, stopping to scrape down sides as needed, about 30 seconds. Pour through a fine mesh strainer into a small bowl, pressing pulp with the back of a spoon to release all juices; discard pulp. Measure ¼ cup strawberry puree.
• Combine white chocolate chips, whipping cream, and ¼ cup strawberry puree in a medium-size heatproof bowl. Microwave on HIGH in 15-second intervals, stirring after each interval, until melted (mixture will be thick), about 45 to 60 seconds total. Stir in lemon zest and salt until well combined. Stir in food coloring, if desired. Cover with plastic wrap, and refrigerate until firm, about 1½ to 2 hours.
• Stir together pink and white sanding sugars in a shallow dish. Scoop chilled white chocolate mixture into 24 portions using the large side of a melon baller or a small (about 1¼ inches in diameter) cookie scoop. Working with 1 portion at a time and using hands, roll each portion into a ball, and place in sugar mixture, tossing gently to coat fully. Place on a parchment paper-lined baking sheet. Serve immediately, or store in an airtight container in refrigerator for up to 1 week or in freezer for up to 2 months. Let chilled truffles stand at room temperature for 30 minutes before serving. Or (if frozen) thaw truffles in refrigerator overnight.

STRAWBERRY SHORTCAKE TRUFFLES

Steps:

• Place 1 cup of the white chocolate candy coating into a medium-sized microwave-safe bowl and microwave it until melted, about 1 minute. Stir until the candy coating is entirely smooth and free of lumps.
• Set the coating aside to cool slightly.
• Blend the berries and orange zest in a food processor or mixer until it is a smooth puree.
• Place the crumbled cake into a large bowl. Pour the puree on top and stir until the cake and puree form a smooth paste. Add the melted candy coating and stir until smooth, and stir in a drop or two of red food coloring, if desired, to make the mixture a light pink.
• Cover the candy mixture with cling wrap and refrigerate it for an hour to allow it to firm up. Cover a baking sheet with aluminum foil and set aside for now.
• Once the candy has set a bit, use a teaspoon to scoop out small balls of candy, roll them gently between your hands, and place them on the baking sheet.
• Put the baking sheet of formed truffles in the freezer for one hour to make them firm enough to dip.
• Once the candies have chilled enough to dip, place the remaining 2 cups of white chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is melted and smooth.
• Using dipping tools or two forks, dip each truffle center into the melted white chocolate candy coating and place the dipped truffles on the baking sheet. If desired, you can top the truffles with red sprinkles, dried strawberries, or any other decorative touches. Make sure to add the sprinkles or dried berries while the chocolate is still wet so they adhere properly.
• Once you have finished dipping the truffles in the chocolate, place them in the refrigerator to finish setting the chocolate for 15 minutes, then remove them from the baking sheet and serve. Store the truffles in an airtight container in the refrigerator for up to a week.

STRAWBERRY CHOCOLATE TRUFFLES

Steps:

• Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.

SUPER STRAWBERRY TRIFLE

Steps:

• Toss strawberries and sugar together in a bowl; refrigerate for 30 minutes.
• Beat milk and pudding mix together in a bowl with a whisk for about 2 minutes; fold whipped topping into the pudding mixture.
• Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto cut side of 1 layer putting it together with one of the remaining layers; cut into 2 inch pieces. Spread jam onto the remaining layer and also cut into 2-inch pieces; sandwich pieces together.
• Layer about half the cake pieces into the bottom of a trifle bowl; top with a layer of about half the strawberries. Spread a layer of the pudding mixture atop the strawberries. Repeat layering. Top with blueberries.
• Cover bowl with plastic wrap and refrigerate for 4 hours.

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

STRAWBERRY TRIFLE

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

STRAWBERRY TRIFLE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely in pan, about 1 hour.
• While cake is cooling, in large bowl, beat pudding mixes into milk with whisk about 2 minutes or until blended.
• Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled.
• Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours.