Description
These Strawberry Dark Chocolate Truffles combine luscious fresh strawberries with rich 70% cocoa dark chocolate to create a decadent and elegant treat. The strawberry ganache is infused into the chocolate, then chilled, shaped, and coated in a smooth dark chocolate shell. Optionally rolled in cocoa powder, freeze-dried strawberry powder, pistachios, or shredded coconut, these truffles are perfect for impressing guests or indulging in a sophisticated dessert.
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 and Garnishes
- 8 oz dark chocolate (70% cocoa), chopped (for coating)
- 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 the strawberries release their juice and the mixture thickens. Strain the strawberry puree through a fine mesh sieve to remove seeds and pulp, yielding about 1/4 cup of strawberry liquid. Set aside.
- Prepare the Chocolate Ganache: In a heatproof bowl, combine 8 oz of chopped dark chocolate and heavy cream. Heat in the microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Stir in the reserved strawberry liquid, butter, vanilla extract, and a pinch of salt. Mix until fully combined and smooth.
- Chill the Ganache: Cover the bowl with plastic wrap and refrigerate for about 2 hours or until the ganache firms enough to scoop.
- Form the Truffles: Using a melon baller or spoon, scoop small portions of the firm ganache and roll them into approximately 1-inch diameter balls with your hands. Place the truffles onto a parchment-lined baking sheet.
- Coat the Truffles: Melt the remaining 8 oz of chopped dark chocolate in a heatproof bowl over simmering water (double boiler) or in the microwave until smooth. Dip each truffle into the melted chocolate, coating evenly. Optionally, roll the coated truffles in cocoa powder, freeze-dried strawberry powder, chopped pistachios, or shredded coconut for extra flavor and texture.
- Chill and Serve: Return the coated truffles to the parchment-lined baking sheet and refrigerate for 30 minutes or until the chocolate coating sets. Serve chilled or at room temperature for best flavor and texture.
Notes
- Use fresh and ripe strawberries for the best natural sweetness and flavor.
- Chilling the ganache properly is essential for easy shaping of the truffles.
- Experiment with different coatings to customize flavors and textures.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Allow truffles to come to room temperature a few minutes before serving for optimal taste and texture.
