Description
Delight in these luscious Strawberry Dark Chocolate Truffles, combining rich 70% dark chocolate with fresh strawberry puree for a fruity, decadent treat. These elegant homemade truffles feature a smooth ganache center infused with real strawberries, coated in glossy dark chocolate and finished with your choice of cocoa powder, freeze-dried strawberry powder, chopped pistachios, or shredded coconut for an extra burst of flavor and texture.
Ingredients
Scale
Strawberry Ganache
- 1 cup fresh strawberries, hulled and chopped
Main Ganache
- 8 oz dark chocolate (70% cocoa), chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Coating
- 8 oz dark chocolate (70% cocoa), chopped
- Cocoa powder, for rolling (optional)
- Freeze-dried strawberry powder, for rolling (optional)
- Chopped pistachios or shredded coconut, for rolling (optional)
Instructions
- Make the Strawberry Ganache: Place the chopped strawberries in a small saucepan over medium heat. Cook for 5-6 minutes, mashing occasionally, until they release their juice and the mixture thickens. Strain the strawberry puree through a fine mesh sieve to remove seeds and pulp, leaving about 1/4 cup of strawberry liquid. Set aside.
- Prepare the Chocolate Ganache: In a heatproof bowl, combine 8 oz chopped dark chocolate and heavy cream. Heat in 30-second microwave intervals, stirring after each, until completely melted and smooth. Stir in the strained strawberry liquid, butter, vanilla extract, and pinch of salt until fully blended and smooth.
- Chill the Ganache: Cover the bowl and refrigerate for about 2 hours until the ganache firms enough to scoop.
- Form the Truffles: Using a melon baller or spoon, scoop small portions (about 1 inch diameter) from the firm ganache. Roll into balls with your hands and place on a parchment-lined baking sheet.
- Coat the Truffles: Melt the remaining 8 oz chopped dark chocolate in a heatproof bowl over simmering water or carefully in the microwave. Dip each truffle into the melted chocolate to coat evenly. Optionally, roll the coated truffles in cocoa powder, freeze-dried strawberry powder, chopped pistachios, or shredded coconut for added texture and flavor.
- Chill and Serve: Place coated truffles on a parchment-lined sheet and refrigerate for 30 minutes or until the chocolate coating has set. Serve chilled or at room temperature for best flavor.
Notes
- Use fresh, ripe strawberries for the best flavor and natural sweetness in the ganache.
- For a smoother ganache, ensure the strawberry liquid is well strained to remove seeds and pulp.
- Handle the ganache quickly when forming truffles to prevent melting from hand heat.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- Allow truffles to sit at room temperature for 10-15 minutes before serving to enhance flavor and texture.
