For the Truffle Filling

• 1 cup fresh strawberries, finely chopped

• 8 oz cream cheese, softened

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

• Pinch of salt

For the Coating

• 12 oz white chocolate chips

• 2 tbsp coconut oil

• Freeze-dried strawberry powder (optional, for garnish)

Equipments:

• Baking sheet

• Parchment paper

• Medium mixing bowl

• Microwave-safe bowl

• Melon baller or small cookie scoop

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Prepare the Filling

In a medium bowl, mix cream cheese, powdered sugar, vanilla extract, and salt until smooth.
Fold in finely chopped fresh strawberries, ensuring even distribution.
Refrigerate the mixture for 30 minutes to firm up.

Shape the Truffles

Line a baking sheet with parchment paper.
Using a melon baller or small cookie scoop, create small balls from the strawberry mixture.
Place the balls on the prepared baking sheet.
Freeze the truffle centers for 1 hour until completely firm.

Chocolate Coating

Melt white chocolate chips and coconut oil in a microwave-safe bowl.
Microwave in 30-second intervals, stirring between each, until smooth and fully melted.
Allow the chocolate to cool slightly, but remain liquid.

Final Assembly

Remove truffle centers from the freezer.
Using a fork, dip each truffle into the melted white chocolate, ensuring complete coverage.
Tap the fork on the bowl’s edge to remove excess chocolate.
Place coated truffles back on the parchment-lined baking sheet.
Sprinkle with freeze-dried strawberry powder, if desired.
Refrigerate for 15 minutes to set the chocolate.

Store in an airtight container in the refrigerator for up to 5 days.
Allow truffles to sit at room temperature for 10 minutes before serving for the best texture.
Best enjoyed within 3 days of preparation.
Ensure strawberries are completely dry before chopping to prevent excess moisture.
Use high-quality white chocolate for the most luxurious flavor.
For a decorative touch, drizzle with additional melted white chocolate or sprinkle with edible glitter.