Layered Strawberry Cream Truffles

Layered Strawberry Cream Truffles, rich and decadent strawberry cream layered with a crisp chocolate shell.

I have a confession to make. I was reallllly debating over sharing this recipe. It is pretty much a fail in my eyes. Let’s be honest, it’s not the cutest thing I have ever made. BUT, I just couldn’t hold back because they are SO freaking amazingly delicious.

So, I was just like why not, not everything has to look perfect or come out exactly the way you imagined them right?! Even I struggle with some recipes and techniques. They were suppose to be a traditional truffle, a round cute bite coated in chocolate. But, NOPE.

The recipe is adapted from Dizzy Busy & Hungry. I honestly have NO idea how Kristin got hers to work but more power to her, they are decadent, rich and amazingly delicious!

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5 from 2 votes

Layered Strawberry Cream Truffles

Prep Time10 mins

Total Time10 mins

Servings: 19 pieces

Ingredients

• 8 oz strawberry cream cheese
• 12 oz white chocolate melted
• 12 oz semi sweet chocolate melted

Instructions

• Cream together the white chocolate and cream cheese. (I melted the chocolate over a double boiler slowly, but if you prefer the microwave that is fine too.)
• Place mixture in the fridge to set, about 30 minutes.
• Melt the semi sweet chocolate. In a mini cupcake tin, place 1 tsp of the chocolate in the bottom in a thin layer, going up the sides of the tin. Layer a Tbsp of the strawberry cream (I used a scooper for this.) Smooth out the top with a butter knife.
• Place an additional tsp of the melted chocolate on top, smoothing out the surface. Place in the freezer for an hour to harden. Pop out the truffles, serve and enjoy! Store in a sealed container in the refrigerator.

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Cream together the white chocolate and cream cheese. (I melted the chocolate over a double boiler slowly, but if you prefer the microwave that is fine too.)
Place mixture in the fridge to set, about 30 minutes.

Melt the semi sweet chocolate. In a mini cupcake tin, place 1 tsp of the chocolate in the bottom in a thin layer, going up the sides of the tin. Layer a Tbsp of the strawberry cream (I used a scooper for this.) Smooth out the top with a butter knife.
Place an additional tsp of the melted chocolate on top, smoothing out the surface. Place in the freezer for an hour to harden.

Pop out the truffles, serve and enjoy! Store in a sealed container in the refrigerator.

Extremely easy this way! They are a little messy when eating as well, but WOW! You won’t need more than one or two either, they are so rich.

Don’t forget to check out Parrish’s recipe for Holiday Sugar Cookie Cheesecake Bites:

If you liked this recipe, please check out these others by clicking on the images:

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Dana DeVolk

Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]

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