Irresistible Strawberry Bites

These little pink bites happened one Valentine’s when chocolate supplies were running low in my kitchen. All that was left were some white chocolate chips and a bottle of strawberry extract buried in the pantry. What came out of that emergency was these dreamy strawberry truffles—soft, summery, and fancy enough to wrap up as gifts. Now, I whip these up for bridal brunches, baby festivities, or any day I want a sweet pink treat without baking.

My sister-in-law—super picky when it comes to desserts—surprised me by asking how to make these after I brought them to Easter. My neighbor’s kindergartner calls them "princess balls" and asks for them every playdate now. I even packed some up for wedding favors at my best friend’s party—those were the first treat to disappear off the table!

Irresistible Ingredients

• White chocolate chips: This is what you’ll need for the base. Ghirardelli and Guittard chips make these extra smooth, but store brands are fine if that’s what you’ve got (they can be a bit waxy though).
• Unsalted butter: Butter brings the richness here and helps with that silky texture. I tried salted butter by accident once—still good, but the salty notes kind of clashed with the delicate strawberry.
• Heavy cream: Go for the real stuff to get that rich, creamy center. I tried milk once when I was out of cream…they never really set up right, so I don’t recommend swapping it.
• Strawberry extract: This little bottle is the trick to that big berry flavor. I always use LorAnn oils—tastes real, not too sweet, and doesn’t turn the truffles mushy.
• Food coloring: Just a dot will dye these pink. If you’re avoiding dyes for kids, skip it and they’ll still be tasty (just less poppin’ in color).

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Detailed Steps

The best way to melt everything

For a super silky mix, you want to heat cream and butter till they just start to bubble—don’t let them go nuts or the chocolate gets weird. Pour this mix over your white chips and wait a couple minutes before touching it. That pause really helps the chocolate melt without going gritty. First time I tried, I rushed it and ended up with lumps.

Whisking it smooth

If your mix starts to break a bit, just keep whisking—it’ll suddenly look shiny and perfect. A silicone whisk is less harsh than metal for this. If some bits stay solid, hit the bowl with 15 seconds in the microwave and stir (don’t try for longer stretches, or you’ll burn it).

Chill time tactics

Getting the mix just set enough to scoop? Forty-five minutes in the fridge seems to be my sweet spot—enough to hold its shape but still soft to scoop. In a rush, I dump it into a flat dish so it chills quicker. If it ends up too hard, let it hang out on the counter for a few minutes.

How to roll them

No sticky hands—keep a bowl of cold water close and dip your fingers when rolling them, drying them before you start. Cooler hands keep the mix from gluing to your skin. I like scooping all the balls first, then rolling them after—they come out way faster.

Getting the coating just right

For a nice sugar coating, roll them when they’re still a little soft from rolling—if they’re too warm, the sugar just disappears; too chilled and it won’t stick. You can add a bit of edible glitter to the sugar for some sparkle (everyone loves that).

Keeping them tasty

Layer them in an airtight container with parchment paper and store in the fridge for two weeks, easy. They’ll freeze for up to three months. Thaw in the fridge before eating—honestly, I think they taste best straight from chilling, but they’re tasty at room temp too.

Funny story—my first try at these was actually an accident. I was aiming for a white chocolate strawberry filling for macarons, but it got super thick. Instead of tossing it, I rolled the mix into balls… and now I purposely make them this way! I’ve played around with other flavors too—almond plus a drizzle of raspberry gives a cherry flavor, while orange and a dash of cinnamon makes them perfect for winter festivities.

Joy to Share

They’re awesome for gifting—Valentine’s, parties, or just because. On Valentine’s, I tuck them into candy cups and a heart-shaped box. Baby showers? I stack them up with fresh berries. For holidays, I pile them in clear bags tied with ribbon—tucked alongside cookies, everyone’s happy to see these. Best part: even in summer heat, they hold up way better than regular chocolate candies.

Tasty Variations

It’s easy to change up the flavors while keeping that truffle softness. To go lemon, swap in lemon extract and a dab of yellow food dye. For Christmas, peppermint extract and smashed candy cane on the outside makes them extra festive. My husband likes to add cocoa powder for a chocolate-berry vibe. And to make them a little grown-up, swap a spoonful of the cream for some strawberry liqueur!

Handy Storage

Pop these in an airtight container and they'll stay just right for at least two weeks in the fridge. I separate layers with parchment so nothing sticks. They freeze great too—just let them thaw in the fridge overnight and hang out on the counter 20 minutes before serving. If the sugar coating fades, toss them in a little more right before you put them out.

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These strawberry bites started out by accident, but now they’re a go-to sweet for me. The color and fresh strawberry hit make people smile instantly. They look like they’re straight from a chocolate boutique, but honestly, anyone can make these at home—no need for fancy tools or tricky chocolate skills. The easiest treats really can become the favorites everyone asks for!

Recipe FAQs

→ Can I swap the extract for fresh strawberries?

You can try reduced strawberry puree, but the end result will be much softer and harder to shape. The extract adds strong flavor without any extra liquid.

→ What’s the shelf life of these treats?

Keep them in the fridge in a sealed container for up to a week. They also freeze well for as long as 3 months.

→ What other coatings can I use?

Go for crushed dried strawberries, cocoa powder, or even dip them in melted chocolate for a fun twist!

→ What if the mixture splits?

Don’t worry, that’s normal! Keep whisking gently until everything blends back together. If it takes too long, warming it slightly while stirring should solve it.

→ Do I need food coloring?

Not at all. Skipping the color won’t change the flavor, but the color will be more natural instead of pink.