Strawberry Truffles
Making this strawberry truffle dessert at home is easier than you might think. With just a handful of ingredients and a little patience, you can create treats that look like they came from a boutique chocolate shop.
Equipment
- Mixing Bowls
- Food Processor or Blender
- Saucepan
- Spatula
- Baking Sheet
- Parchment paper
- Small cookie scoop or spoon
- Double boiler or heatproof bowl + saucepan
- Fork or dipping tool
Ingredients
For the Strawberry Filling:
- 1 cup fresh strawberries hulled and chopped
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
For the Chocolate Coating:
- 8 ounces white or milk chocolate chopped
- 1 teaspoon coconut oil or unsalted butter optional, for a smoother finish
Optional Coatings & Garnishes:
- Cocoa powder finely chopped nuts, or sprinkles for rolling
Instructions
Step 1: Prepare the Strawberry Filling
- Wash, hull, and chop 1 cup of fresh strawberries.
- In a small bowl, combine the chopped strawberries, 2 tablespoons sugar, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract.
- Use a blender or food processor to puree the mixture until smooth.
- Pro Tip: If the mixture feels too watery, simmer it in a small saucepan over low heat for 3–4 minutes until slightly thickened. This helps the truffles hold their shape better.
Step 2: Chill the Strawberry Mixture
- Transfer the pureed strawberries to a bowl.
- Cover tightly with plastic wrap and place in the freezer for 30–45 minutes.
- Check every 15 minutes and stir gently to make sure it firms evenly.
- Pro Tip: The mixture should be firm enough to scoop but still soft enough to shape. This balance is key for perfect truffles.
Step 3: Shape the Truffles
- Use a small cookie scoop or spoon to portion the chilled strawberry mixture.
- Roll each portion gently between your palms into a smooth ball.
- Place each ball on a parchment-lined baking sheet.
- Pro Tip: Keep your hands slightly cool and dry; warm hands can make the truffles sticky. A quick chill of your hands under cold water works wonders.
Step 4: Melt the Chocolate
- Chop 8 ounces of chocolate and place it in a heatproof bowl.
- Melt the chocolate using a double boiler or by placing the bowl over a saucepan of simmering water.
- Stir continuously until the chocolate is smooth and glossy.
- Pro Tip: Avoid letting water touch the chocolate, or it will seize. Stir slowly for a silky finish.
Step 5: Dip the Truffles in Chocolate
- Using a fork or dipping tool, carefully dip each strawberry ball into the melted chocolate.
- Let any excess chocolate drip back into the bowl.
- Place the coated truffle back on the parchment-lined baking sheet.
- Pro Tip: Work quickly but gently. If the chocolate starts to thicken, briefly rewarm it over the double boiler to keep it smooth.
Step 6: Add Optional Coatings
- While the chocolate is still soft, roll the truffles in cocoa powder, chopped nuts, or sprinkles if desired.
- Gently press the coating to help it stick.
Step 7: Chill and Serve
- Place the finished truffles in the refrigerator for at least 20 minutes to set fully.
- Serve slightly chilled for the best texture.
- Pro Tip: Store leftover truffles in an airtight container in the fridge for up to a week. Bring them to room temperature for 10 minutes before serving to enjoy the creamy center.
Notes
Nutritional Value (Per Truffle – Approximate)
- Calories: 90–110 kcal
- Carbohydrates: 10–12 g
- Sugar: 8–9 g
- Fat: 5–6 g
- Saturated Fat: 3–4 g
- Protein: 1–2 g
- Fiber: 1 g
- Sodium: 5–10 mg