Strawberry Shortcake Champagne Truffles
These fancy and festive truffles are perfect for a New Year's Eve celebration! Start by crushing pound cake, marinated strawberries and white chocolate. Roll 1” balls of the mixture into small balls, then dip them in melted white chocolate and garnish with strawberry powder. Your guests will be dazzled by the sophisticated flavors and the elegant presentation of these truffles.
Equipment
- Mini Ice Cream or Cookie Scooper
- Food Processor
- Strainer
- Sheet Pan
- Parchment Paper
Ingredients
- 1 store bought pound cake
- 1 cup fresh or frozen strawberries finely chopped
- 1/4 cup champagne or sparkling wine
- 18 ounces white chocolate chips
- 1 tablespoon strawberry powder I purchased on amazon
- Optional: Edible glitter for decoration
Instructions
For the Strawberry Champagne Mixture:
- Option 1: In a small saucepan, combine the chopped strawberries and champagne. Bring to a simmer over medium heat and cook for about 5 minutes, or until the strawberries have softened and released their juices. Strain the strawberry mixture through a fine-mesh sieve to remove any pulp. You should have about 1/4 cup of strawberry puree. Set aside to cool.
- Option 2: Marinate the strawberries in the champagne for 2-4 hours or even overnight if possible. Strain the strawberry mixture through a fine-mesh sieve to remove any pulp. You should have about 1/4 cup of strawberry puree.
For the Truffle Mixture:
- Melt ¼ cup of the white chocolate chips in a microwave-safe bowl or pyrex at 30-second intervals, stirring in between, until smooth.
- Add the strawberry puree to the melted white chocolate and stir until well combined.
- In a large bowl, break up the pound cake into fine crumbs. Combine the cake crumbs with the strawberry puree white chocolate mixture.
- Refrigerate the mixture for at least 2 hours, or until firm enough to roll into balls.
For Assembly:
- Once chilled, use a spoon or a small cookie scoop to portion the mixture into bite-sized balls. Place on a sheet pan lined with parchment paper and refrigerate again for approximately 20-30 minutes.
- Melt the remaining white chocolate and using a fork, dip each of the truffle cake balls in the white chocolate.
- After all the truffles have firmed up, use the remaining white chocolate to drizzle over the truffles and sprinkle the strawberry powder.
- If desired, sprinkle the truffles with edible glitter for an extra festive touch.
- Refrigerate the truffles until ready to serve.
Notes
- For best results, use fresh, ripe strawberries for the puree.
- If the white chocolate mixture becomes too thick while chilling, simply microwave it again for a few seconds to soften it up.
- You can use a piping bag with a star tip to pipe the white chocolate mixture onto parchment paper for an additional decorative touch.
- These truffles are best served chilled, but can also be stored at room temperature in an airtight container for up to a week.