Creamy Pink Chocolate Truffles
These creamy pink chocolate truffles offer a smooth, velvety texture with a delicate blush hue, making them an elegant and irresistible treat perfect for gifting or special occasions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 55 minutes
- Yield: 20 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 12 oz (340g) good quality white chocolate chips or chunks
- 1/2 cup (120ml) heavy cream, at room temperature
- 2 tbsp (28g) unsalted butter, softened
- 1/4 cup (30g) powdered sugar, sifted (optional)
- 2 tbsp pink beetroot powder or freeze-dried strawberry powder
- 1 tsp pure vanilla extract
- A pinch of fine sea salt
- Cocoa powder or finely crushed freeze-dried raspberries for coating (optional)
- Almond flour or coconut flour (optional, to adjust thickness)
- For dairy-free version: canned coconut milk instead of heavy cream and coconut oil instead of butter
Instructions
- Chop the white chocolate into small, even pieces and place in a medium heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer, then remove from heat immediately.
- Pour the hot cream over the chopped chocolate and let it sit for 2 minutes without stirring.
- Gently whisk the mixture until smooth and glossy, then stir in softened unsalted butter, sifted powdered sugar if using, vanilla extract, a pinch of fine sea salt, and pink powder. Mix until fully combined and color is even.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until firm enough to scoop.
- Line a baking sheet with parchment paper or a silicone mat. Using a small cookie scoop or teaspoon, scoop out the chilled mixture and roll quickly between your palms into 1-inch balls. If mixture gets too soft, chill for 10 minutes.
- Roll the truffles in cocoa powder, crushed freeze-dried raspberries, or sifted powdered sugar for an elegant finish. Place on the lined baking sheet.
- Refrigerate the finished truffles for another 30 minutes to set before serving.
Notes
Use a double boiler or microwave in short bursts to melt chocolate gently. Keep hands cool when rolling truffles to prevent melting. Chill ganache thoroughly before rolling. For more intense pink color, add powder gradually. Truffles keep well refrigerated for up to 1 week and freeze well for up to 1 month.
Nutrition
- Serving Size: 1 truffle (approx. 1
- Calories: 95
- Sugar: 8
- Sodium: 20
- Fat: 7
- Saturated Fat: 4.5
- Carbohydrates: 9
- Fiber: 0.2
- Protein: 1
Keywords: pink chocolate truffles, creamy truffles, homemade truffles, elegant treats, easy chocolate recipe, white chocolate truffles, beetroot powder truffles, dairy-free truffles