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Strawberry Truffles.

Or maybe these should be called Neapolitan Truffles? They do sort have that look. 

I made these a few weeks ago, but they would’ve been perfect for Valentine’s Day. 

Strawberry Truffles Graphic



The best part of these is that they are so ea-zz-y to do. Seriously. No baking. Barely any cooking. Just a little microwave action (or double boiler if you prefer). 

If you have a food processor use it to combine the wafers and cream cheese. 

Scoop into bite-seized balls. 


 Then, place them on parchment paper lined cookie sheet in the freezer for a few minutes to firm up.



Then dip in melted chocolate and enjoy!

Strawberry Truffles.

Yield: 24


  • 1 (8oz) package strawberry wafers
  • 4 oz cream cheese, softened
  • White chocolate, for dipping
  • Chocolate sprinkles (optional)


  1. Line a cookie sheet with parchment paper and set aside.
  2. Place the strawberry wafers in a food processor, pulse until they are fine crumbs.
  3. Add the cream cheese and process until completely combined with the wafer crumbs (there should be no white streaks of cream cheese in it).
  4. Roll the mixture into bite-sized balls about 1 inch in size. If the mixture becomes to soft to roll, place in freezer for a few minutes.
  5. Place the balls on the lined cookie sheet in the freezer for about 10 - 15 minutes until firm.
  6. Melt white chocolate according to package instructions. If needed, add about a teaspoon of vegetable oil to thin it.
  7. Dip the chilled wafer balls in the chocolate, shaking off excess. Place back on the lined cookie sheet for the chocolate to firm up.
  8. Decorate with sprinkles. Allow the chocolate to harden completely before serving.
  9. Enjoy!
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