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a pile of white chocolate rosé truffles on a table, there is one with a bite taken out of it and a bottle of rosé in the background

White Chocolate Strawberry Rosé Truffles

  • Author: Jennifer
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 12 1x


Grab your girlfriends and say yes way rosé with these white chocolate rosé truffles featuring Missouri wines. 


  • 8 oz. white chocolate
  • 5 Tbsp. unsalted butter
  • 3 Tbsp. heavy cream
  • Pinch of salt
  • 1/4 cup freeze-dried strawberries
  • 3 Tbsp. dry, non-bubbly rosé
  • 1 cup powdered sugar


  1. In a medium-sized saucepan, add the white chocolate, butter, heavy cream, and salt. Melt over medium-low heat, stirring frequently. 
  2. While the chocolate is melting, add the freeze-dried strawberries to a food processor and pulse. You want to reduce the freeze-dried strawberries down to small pieces. If you don’t have a food processor, simply place the freeze-dried strawberries onto a sheet of parchment paper, cover with another sheet of parchment paper and crush using your hands or a rolling pin. 
  3. Continue stirring the chocolate until it’s completely melted. Add in the strawberries and rosé and stir to combine. Transfer to a mixing bowl, cover with plastic wrap and place into the refrigerator to solidify for about 2-3 hours. 
  4. Once the truffle mix is solid enough to scoop out and roll into a ball, remove from refrigerator and begin the rolling process. 
  5. Add the powdered sugar to a bowl, then scoop out about 1 Tbsp. of the truffle mix and gently roll into a ball with your hands. Next, roll the ball in the powdered sugar and place onto a platter or storage container.  
  6. Continue the rolling process until all of the truffle mix has been rolled into balls and covered in powdered sugar.
  7. Place the white chocolate strawberry rosé truffles back into the refrigerator for at least 30 minutes before serving. 
  8. Keep covered and refrigerated until ready to serve. 


  • Strawberries must be freeze-dried
  • Swap out heavy cream with full-fat coconut milk if a non-dairy option is needed
  • If the truffle mix ever gets too soft, just place it back into the refrigerator to harden. If you need a faster process, you can place them into the freezer for a shorter amount of time. 
  • Category: dessert
  • Cuisine: American

Keywords: white chocolate strawberry rosé truffles, rosé, truffles, dessert