1. 🍓 Strawberry Truffles
Ingredients:
1 cup white chocolate chips
1/4 cup unsalted butter
3 tablespoons heavy whipping cream
1/2 teaspoon strawberry extract
1/4 teaspoon vanilla extract
1 drop of pink food coloring
1/4 cup powdered sugar
Instructions:
Add the white chocolate chips to a medium bowl and set aside.
In a small saucepan, melt the butter. Stir in the heavy cream and bring to a simmer over medium heat.
As soon as the mixture comes to a simmer, pour it over the white chocolate chips. Allow the mixture to sit for 1-2 minutes to soften the chocolate.
Add the extracts and food coloring and whisk the mixture until smooth and all ingredients are fully incorporated.
If needed, heat the mixture for 15 seconds at a time in the microwave if the chocolate has not melted all the way.
Cover the mixture with plastic wrap and chill in the refrigerator for 30 minutes-1 hour.
Scoop 1 to 1 ½ tablespoons of the strawberry truffle mixture and form into balls, then roll the balls in the powdered sugar.
Refrigerate the truffles for another 30 minutes – 1 hour before serving.
2. 🤍 Cookies & Cream Truffles
Ingredients
36 Oreo cookies (regular)
8 oz (225 g) cream cheese, softened
½ cup finely crushed Oreos (for rolling / decorating)
Instructions
1. Crush the Oreos
Process Oreos until very fine crumbs.
2. Mix
Combine crumbs with softened cream cheese until smooth and cookie-dough–like.
3. Shape
Roll into 1-inch balls and place on a parchment-lined tray.
4. Chill
Freeze for 15–20 minutes to firm up.
5. Finish (No coating)
Roll each cold truffle in finely crushed Oreos until fully coated.
(You can also roll in cocoa powder, powdered sugar, or Oreo/vanilla biscuit crumbs for variety.)
6. Set
Refrigerate 20–30 minutes before serving so the texture becomes fudgy.
Storage
Fridge: up to 2 weeks
Freezer: up to 3 months (thaw 10–15 minutes before eating)
3. 🍋 Lemon Truffles
Ingredients
1 ½ cups white chocolate chips (or finely chopped white chocolate)
¼ cup unsalted butter
3 tbsp heavy cream
2 tbsp fresh lemon juice
½ tsp vanilla extract (optional)
¼ cup powdered sugar (for rolling)
Instructions
1. Melt the base
In a heat-safe bowl, melt white chocolate, butter, and heavy cream together over a double boiler (or microwave in short intervals). Stir until smooth.
2. Add the lemon flavor
Mix in lemon juice, and vanilla. If the mixture looks slightly thin or separated, keep stirring — it thickens as it cools.
3. Chill
Cover and refrigerate for 2–3 hours, or until firm enough to scoop.
4. Shape the truffles
Scoop with a teaspoon or cookie scoop and roll into balls quickly (the warmth of your hands softens them).
5. Coat
Roll in powdered sugar, coconut, or crushed graham crackers. For a firmer coating, freeze 10 minutes before rolling.
6. Serve or store
Store in an airtight container in the fridge for up to 1 week or freeze up to 2 months.
4. 🍫 Chocolate Truffles
Ingredients
8 oz (225 g) dark or semi-sweet chocolate, finely chopped
½ cup (120 ml) heavy cream
2 tbsp unsalted butter
Coating options (choose one or mix!):
Cocoa powder
Crushed nuts (hazelnuts, almonds, pistachios)
Shredded coconut
Powdered sugar
Chocolate sprinkles
Instructions
1. Heat the cream
In a small saucepan, warm heavy cream until just starting to simmer (don’t boil).
2. Add to chocolate
Place chopped chocolate in a heat-safe bowl and pour the hot cream over it.
3. Sit & mix
Let sit for 2–3 minutes, then stir until smooth and glossy.
4. Add butter
Mix in butter until melted and fully blended — this makes it extra silky.
5. Chill
Cover and refrigerate for 1–2 hours until firm enough to scoop.
6. Shape
Scoop and roll into 1-inch balls (work quickly — hands warm the chocolate).
7. Coat
Roll each truffle in cocoa powder or your choice of coatings.
8. Set
Place truffles on a tray and refrigerate 20–30 minutes before serving.
5. 🥜 Peanut Butter Truffles
Ingredients:
8 oz cream cheese, softened
1 cup creamy peanut butter
1 cup powdered sugar
Instructions:
In a large bowl, whisk the soften cream cheese and peanut butter until smooth and well combined. Add powdered sugar and mix until a thick dough is formed. At this point, chill the mixture for about 2 hours.
Once chilled scoop the dough into balls. Using a tablespoon measure, scoop a level tablespoon of the mixture then roll into a ball. Repeat the process until all of the balls are rolled.
Roll each ball generously in powdered sugar.
Cover and store in the fridge in an airtight container for up to 10 days.
6. Blueberry Snow Truffles
Ingredients
1 ½ cups vanilla cookie crumbs or graham cracker crumbs
¾ cup cream cheese, softened
½ cup blueberry jam or blueberry pie filling
½ tsp vanilla extract
Powdered sugar, for coating (if choosing the snow truffle finish)
White chocolate, for coating (if dipping)
Instructions
1. Make the filling
In a bowl, combine cookie crumbs, cream cheese, blueberry jam, and vanilla. Mix until a smooth dough forms.
2. Adjust texture
Too soft → add more crushed cookies
Too stiff → add a teaspoon more jam
3. Shape
Roll into 1-inch truffle balls and place on a parchment-lined tray.
4. Chill
Freeze or refrigerate 20 minutes to firm up.
Choose your finish:
OPTION 1 — Blueberry Snow Truffles (Powdered Sugar)
5. Roll chilled truffle balls in powdered sugar until fully covered. For a thicker coating, chill again 10 minutes and roll a second time.
OPTION 2 — White Chocolate–Dipped Blueberry Truffles
5. Melt white chocolate until smooth.
6. Dip chilled truffles one at a time, fully coating, and place back on tray to set.
Optional decoration: drizzle extra white chocolate or sprinkle crushed freeze-dried blueberries on top.
Storage
Refrigerator: up to 1 week
Freezer: up to 2 months (thaw in fridge before serving)
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