Strawberry Truffles

Strawberry Truffles


  • 3 1/2 cups crumbled pound cake
  • 2/3 cup chopped fresh strawberries or thawed frozen strawberries
  • Zest from one orange (lightly grate the outside of the orange's peel)
  • 3 cups white chocolate chips
  • Chocolate sprinkles or dried strawberries (crumbled)

  1. Melt only 1 cup of the white chocolate in the microwave for 1 minute and stir until there are no lumps.
  2. Using a blender or food processer, mix the strawberries and orange zest until it's a smooth puree.
  3. In a large bowl, place the crumbled pound cake and pour the puree on top.
  4. Stir with a large or wooden spoon until the cake forms a smooth paste.
  5. Pour in the melted white chocolate and stir until smooth.
  6. Cover the candy coating with cling wrap and place it in the refrigerator for an hour.
  7. Place aluminum foil on a baking sheet and set aside.
  8. When the candy coating is ready, use a teaspoon to scoop out pieces of the candy and roll them into balls. Place them on the baking sheet.
  9. Place the truffles in the freezer for an hour.
  10. After an hour, microwave the other 2 cups of white chocolate in the microwave in a microwave safe bowl for 30 seconds. Stir. Microwave the chocolate for another 30 seconds, and repeat until smooth and melted.
  11. Use dipping tools or two forks to dip each truffle into the melted chocolate and place on a baking sheet.
  12. Sprinkle chocolate sprinkles or dried strawberries on top while the chocolate is still wet.
  13. After decorating, place the baking sheet of truffles in the refrigerator for another 15 minutes.
  14. Serve and enjoy!

Note: Leftover truffles can be stored in an air tight container for a week.

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