These Pineapple Truffles are a tropical twist on the classic chocolate truffle—featuring a smooth, creamy white chocolate filling infused with tangy freeze-dried pineapple. Each bite is bursting with fruity flavor and wrapped in a decadent coat of dark chocolate that perfectly balances the sweetness inside.
I picked up a cute pineapple ice cube tray while we were in Kauai a couple months ago. I knew exactly what I was going to make when I saw it, these Pineapple Truffles of course. So I proceeded to pay an arm and a leg for it. But don’t worry, you can find a much more affordable version on Amazon, just search for “pineapple silicone tray” and a bunch of results will come up. You can also use them to make cute pineapple ice cubes for tropical cocktails, yay!
✨ Trang’s Recipe Highlights
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- FLAVOR: bold and fruity pineapple flavor infused in the truffle filling with a constrasting dark chocolate coating.
- TEXTURE: slight crunch from the chocolate shell with a creamy ganache truffle filling.
- EASE: anyone can make it!
What you’ll need
You’ll need just 4 simple ingredients to make these fruity pineapple truffles:
- Freeze-dried pineapple – this is a must to infused bold pineapple flavor without adding liquid to the white chocolate pineapple truffle filling.
- Chocolate – I used white chocolate for the filling and dark chocolate for the outer coat. You can coat these truffles with white chocolate too but I like the slightly bitter contrast of dark chocolate.
- Cream – And last but not least, you’ll need heavy whipping cream to form the truffle filling.
Tips for making pineapple truffles
Process the freeze dried pineapple
You’ll need to process it into a powder to add to the white chocolate ganache base that will make the center of our Pineapple Truffles. I used my food processor or you can also use a high speed blender. Use immediately afterward, if you let it sit out too long, the powder will absorb moisture in the air and clump together.
Form the ganache filling
Once you mix hot cream and white chocolate with the pineapple powder, let it set for a couple of hours. This ganache will not set completely solid, so a piping bag will be useful when filling the candy mold. Or you can use a ziploc bag and snip one corner open.
Make them in multiple batches
I only have one silicone tray and this recipe makes two dozens, so I made them in two batches. You can get multiple trays to speed up the process or use other shape candy molds that you already have. But since these pineapple truffles set pretty quickly in the freezer, I don’t think you’ll need multiple trays.
These are the cutest candies I’ve ever made. I hope you’ll have fun making them!
Hungry for more?
Pineapple Truffles Recipe
Equipment
- Pineapple Silicone Tray
Ingredients
- ½ oz freeze dried pineapple, 14 g
- 2 oz white chocolate, 57 g
- 1 oz heavy cream, 28 g
- 4 oz dark chocolate, 66% cocoa, 142 g
Instructions
- Process freeze dried pineapple in a food processor into a powder.
- Add white chocolate and cream in a heat proof bowl and microwave for 20 – 25 second and stir until smooth.
- Add pineapple powder to the ganache mixture and mix until combined. Refrigerate for 2 hours.
- Melt half of the dark chocolate in a heat proof bowl over a simmering pot of water. When the chocolate is almost completely melted, take the bowl off the heat and stir until completely melted and smooth.
- Add about a scant ½ teaspoon to each cavity of the pineapple candy mold. Use the measuring spoon to push the melted chocolate around to cover all surfaces, nooks and crannies with a thin layer of chocolate.
- Let the chocolate set for 5 minutes in the freezer.
- Add the pineapple ganache mixture to a piping bag, cut off the tip.
- Take the pineapple candy mold out of the freezer and pipe the ganache mixture into the chocolate shells, leaving enough space at the top for another layer of dark chocolate.
- Add about ½ teaspoon of melted dark chocolate over the ganache to cover it. Tap the mold on the counter to even out the new layer of chocolate.
- Let set in the freezer for 10 – 15 minutes.
- Take the candy mold out of the freezer and remove the truffles.
- Melt the rest of the dark chocolate in a heat proof bowl over a simmering pot of water and repeat the process to form the rest of the truffles.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!More recipes with pineapple
- I also used freeze-dried pineapple in this pineapple frosting recipe to really amp up that bold fruity flavor. It’s an easy frosting that tastes absolutely amazing paired with these moist pineapple cupcakes!
- And if you use a rum infused coconut frosting on my pineapple cupcakes, you’ll get these pina colada cupcakes — a delicious party in cupcake form!
- Got fresh pineapple? Make this out-of-this world pineapple coconut tart. You won’t find it anywhere else.
- And then if you have any leftover fresh pineapple or canned pineapple, toss them all into a pina colada smoothie for breakfast. Yum!
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First, let me say a big THANK YOU for this recipe!!! It’s so refreshing to find a quality, straightforward recipe that produces great results, instead of one requiring strange ingredients, Kama Sutra/ ninja dexterity and the blood of a goat/cow hybrid, born under a quarter moon. Dramatic? Probably. It’s part of my charm. 😉 But, I’m tired of wasting time on crazy recipes when, in the end, watching paint dry would have been a better use of my time, and probably way more fun. I love how you guided readers through tempering chocolate without the need for a PhD in Thermonuclear Physics, 45 spatulas, 7 thermometers and copious amount of hard liquor.
I made this recipe using freeze dried blueberries, strawberries, cherries and pineapple – in separate batches of course. Except for using several drops of pineapple flavored oil (Lorann brand), to enhance the richness of the pineapple flavor, I followed the recipe exactly as written.
I know this is a lot, but I have had more fun in my kitchen with this recipe than I have in quite some time!! The candy is absolutely delicious too!!
Susan! I love it, thank you so much for an awesome review 🙂 I’m so glad you are having fun in the kitchen with this recipe. This really makes my day!
I made these and they came out beautifully! The flavor is wonderful and the ganache is such a pretty pastel yellow. I felt the dark chocolate overwhelmed the pineapple a bit, so I will coat with white chocolate the next time I make these. Thank you for the gift of this recipe!
Thank you, Tina! Good note on the dark chocolate. White chocolate will be beautiful with the pineapple.
My pineapple ganache doesn’t taste very well and it’s very grainy. I used Bissinger’s white chocolate disks, heavy cream and freeze dried pineapple. Not sure what it’s supposed to look or taste like but I’m a bit disappointed.
Cindy, there is a photo in the post showing what the pineapple ganache looks like. It’s not supposed to be grainy, it sounds like the ganache is broken, the fat separating from the liquid. I’ve never used Bissinger’s chocolate before so I don’t know if it’s the chocolate you used or something else. I prefer Ghirardelli. Make sure to allow the chocolate to melt in the hot cream (hot but not boiling) then stir gently.
Can you roll them in balls and coat them like regular truffles?
Yes you can.
Your truffles look AMAZING!!
Can’t wait to make some:)
Thank you for sharing your talents,
Raquel M
Thank you Raquel, I hope you’ll love them 🙂 Let me know when you try.
These are REALLY cute!! Such a great idea! These would be perfect for a gift for sure!
This is such a cool idea and I bet these would make great gifts. Thanks for this recipe!
These truffles are SO cute!!
Awww Trang. These are the cutest little chocolate candies ever!!! We can get gummie pineapple candies over here and they’re my absolute faves so I know I’d love these.
Hi. How long do these last inventory once made please, thanks
They should last up to 2 weeks. I recommend keeping them in the refrigerator since the truffle filling is made with heavy cream.