Chocolate-Dipped Strawberry Truffles

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Decadent chocolate truffles infused with fresh strawberry puree, hand-rolled and dipped in dark chocolate for a romantic Valentine's treat. This French-inspired Valentine’s Day recipe, ready in about 30 minutes, layers fresh strawberries, white chocolate chips, heavy cream into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 12 French cuisine 150 cal/serving

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Ingredients

1 cup, hulled fresh strawberries
6 oz white chocolate chips
1/4 cup heavy cream
1/4 cup unsweetened cocoa powder
8 oz, chopped dark chocolate bars
1 tbsp unsalted butter

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Instructions

Step 1: Puree 1 cup hulled fresh strawberries in a blender until smooth, then strain through a fine mesh sieve to remove seeds, yielding about 1/2 cup strawberry puree.
Step 2: Heat 1/4 cup heavy cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and pour over 6 oz white chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Stir in the 1/2 cup strawberry puree until fully incorporated.
Step 3: Cover mixture and refrigerate for at least 2 hours until firm enough to shape.
Step 4: Using a small spoon, scoop and roll the chilled mixture into 1-inch balls, then roll each in 1/4 cup unsweetened cocoa powder to coat. Place on a parchment-lined tray and refrigerate for 30 minutes.
Step 5: Melt 8 oz chopped dark chocolate with 1 tbsp unsalted butter in a microwave-safe bowl in 30-second intervals, stirring until smooth.
Step 6: Dip each truffle ball into the melted dark chocolate using a fork, letting excess drip off, then place back on parchment paper. Refrigerate until the chocolate sets, about 20 minutes.