I’ve spent many summer nights at my family’s home in Maine, where I sip endless glasses of cool strawberry frosé on the porch with my mom and sister-in-law. For me, frosé (a.k.a. frozen rosé) is an essential summer beverage, made by blending rosé wine with fresh fruit, sugar and ice. There are countless variations, including mixtures made with raspberries and even lemonade. Strawberry frosé wins the day in my book, though. To say it makes lazy summer evenings infinitely better is a vast understatement.
I’ve come to realize, though, that my favorite part about the frozen drink isn’t its slushy consistency. (Though let’s be honest, that part is pretty great.) Rather, it’s the mingling of floral, delicate rosé with sweet-tart and acidic strawberries. I tend to prefer mine on the sweeter side—almost dessert-like. That’s where I got the idea for strawberry frosé truffles, which capture the key flavors of classic frosé in the form of a bite-sized chocolate treat.
Many truffles feature wine, but often I find those recipes call for red wine or Champagne in combination with rich, dark chocolate. Those ingredients don’t feel summery to me. Instead, when developing this recipe, I opted for rosé (obviously) and sweet white chocolate. The addition of citrus, honey and bright summer berries—the hallmarks of many frosé recipes—take these truffles from rosé to frosé.
Why These Are Great
Chocolatey, fruity and wine-infused, these treats can be batched to feed a sugar-addled crowd. They’re also the perfect way to use up the last bit of rosé in a bottle when there isn’t quite enough left for a full glass. The recipe below requires only two tablespoons of the pink stuff—trust us, a little goes a long way.
When it comes to chocolate making, wine is best used in small quantities. Too much liquid will prevent a ganache from setting properly (this is especially true of finicky white chocolate, where the chocolate-to-liquid ratio is crucial) and alcohol can quickly overload the palate. In this recipe, a splash of fresh, fruity rosé is just enough to make itself known without overwhelming the dessert’s other flavors.
Not sure what rosé to select for this recipe? Jiachen Lu, sommelier at Dinings SW3 in London, suggests opting for a bottle with fruity and floral notes, such as Rosé d’Anjou. This particular wine “has the light sweetness to match the dish… as well as the juicy acidity to balance with the richness of the white chocolate.” But, any rosé wine you like will do the trick.
Strawberry Frosé Truffles Recipe
Makes 26 to 28 1.25-inch round truffles
Ingredients
- 3/4 cup hulled and diced strawberries
- 3 cups (or 14 ounces) chopped white chocolate
- 1/4 cup whipping cream
- 2 teaspoons honey
- 2 tablespoons rosé wine
- 2 teaspoons lemon zest
- 2 tablespoons powdered or crushed freeze-dried strawberries, plus more for coating the truffles
- 1-2 drops pink gel food coloring, optional
Directions
Prepare the Strawberries:
Use a blender or food processor to purée the diced strawberries until smooth. Transfer to a small saucepan.
Simmer the purée over low heat, stirring occasionally to prevent it from burning, until reduced to two tablespoons. This will take about 15 minutes. The purée will darken and thicken as it cooks. Transfer strawberry reduction to a bowl. Set aside.
Prepare the Ganache:
Place the chopped white chocolate in a large metal bowl and place over a pot of simmering water. Gently melt the chocolate, stirring occasionally, until completely melted. Remove from heat.
Meanwhile, combine the strawberry reduction, cream and honey in a small saucepan. Warm the mixture over low heat, but do not boil, stirring occasionally. Remove cream mixture from heat and stir in the rosé and lemon zest.
Slowly pour the warmed cream mixture into the melted chocolate and whisk to combine. Whisk in 2 tablespoons freeze-dried strawberry powder.
For a brighter pink truffle, whisk in one to two drops of gel food coloring. Cover the bowl with plastic wrap, transfer to the refrigerator and chill for four hours, or until the ganache is firm enough to scoop.
Roll the Truffles:
Once chilled, use a small cookie scoop or melon baller to divide the ganache into 1.25-inch portions. For easier scooping, periodically dip the melon baller into a mug of hot water.
Use your hands to shape each portion into a ball, then roll in reserved freeze-dried strawberry powder. Place truffles on a plate or tray lined with baking parchment.
Chill truffles in the refrigerator until ready to serve. Serve chilled. For a creamier truffle, allow to stand at room temperature for five to 10 minutes prior to serving.
FAQs
How Long Does It Take to Make Strawberry Frosé Truffles?
Strawberry frosé truffles are not time-consuming to prepare. However, the ganache must be chilled for several hours, so plan accordingly. If desired, the chocolate mixture can be made in advance and refrigerated overnight, then allowed to stand at room temperature for 10 minutes prior to scooping.
Chilling time will vary based on the type of white chocolate. For best results, choose bars of good-quality white chocolate rather than white chocolate chips.
Do I Have to Use Strawberry Powder?
Whole freeze-dried strawberries can be substituted for strawberry powder. Simply place them in a plastic bag and crush them with a mallet, taking care to break up any large pieces as these can become chewy in the refrigerator. If desired, truffles can be rolled in pink sugar or sprinkles instead of freeze-dried strawberries.
How Should I Store Frosé Truffles?
Truffles can be stored in a parchment-lined, airtight container in the refrigerator for up to one week, or frozen for up to one month. If frozen, allow truffles to stand at room temperature for 15 to 20 minutes before serving.
