Ingredients
Scale
- 2 cups shortbread cookies (finely crushed, about 200g)
- 4 oz cream cheese (softened, full-fat)
- 1/4 cup fresh strawberries (very finely diced)
- 2 tbsp strawberry jam
- 1/2 tsp strawberry extract
- 10 oz white chocolate melting wafers
- 2 tbsp freeze-dried strawberry powder (plus extra for garnish)
- 1/2 tsp coconut oil (or vegetable shortening, optional)
- 2 tbsp strawberry sprinkles (or colored sprinkles, optional for garnish)
Instructions
- Crush the shortbread cookies in a food processor until they resemble fine crumbs, creating a sandy texture that will form the truffle base.
- In a large mixing bowl, combine the crushed cookies with softened cream cheese, diced strawberries, strawberry jam, and extract; mix until you have a moist dough-like consistency that sticks together.
- Line a baking sheet with parchment paper and scoop out one-inch balls from the mixture, placing them on the sheet; each ball should feel smooth and hold its shape well.
- Refrigerate the shaped truffles for at least one hour to firm them up before coating them in chocolate; this step is crucial for preventing messy dips.
- Melt the white chocolate wafers in intervals in the microwave until smooth, then mix in coconut oil and freeze-dried strawberry powder; dip each chilled truffle into the melted chocolate and coat evenly before returning to parchment paper.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (20g)
- Calories: 100
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg