Decadent Chocolate-Covered Strawberry Truffles
These chocolate-covered strawberry truffles are a quick and easy indulgent treat combining fresh strawberries and rich bittersweet chocolate for a luscious, bite-sized dessert.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 truffles 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 pound (450 grams) fresh strawberries, hulled and finely chopped or pureed
- 8 ounces (225 grams) bittersweet or dark chocolate, chopped
- ½ cup (120 ml) heavy cream
- 2 tablespoons (28 grams) unsalted butter, softened
- 2 tablespoons (15 grams) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of sea salt (optional)
- Optional coatings: cocoa powder, finely chopped nuts, or melted white chocolate for drizzling
Instructions
- Rinse and hull about 1 pound (450 grams) of fresh strawberries. Puree the berries using a food processor or blender until smooth or pulse for some texture. Measure about ¾ cup (180 ml) of the puree.
- Chop 8 ounces (225 grams) of bittersweet or dark chocolate into small pieces. Place in a heatproof bowl.
- Heat ½ cup (120 ml) of heavy cream in a small saucepan until it starts to simmer, but do not boil. Pour hot cream over the chopped chocolate and let sit for 2 minutes, then stir gently until smooth and glossy.
- Add the strawberry puree, 2 tablespoons (28 grams) softened unsalted butter, 2 tablespoons (15 grams) powdered sugar, and 1 teaspoon vanilla extract to the ganache. Stir until fully combined into a silky, pink-hued mixture. Chill for 10 minutes if too soft.
- Line a baking sheet with wax or parchment paper. Using a small cookie scoop or spoon, portion the mixture into 1 inch (2.5 cm) diameter balls. Place on the sheet and chill in the refrigerator for at least 30 minutes until firm.
- Melt an additional 8 ounces (225 grams) of chocolate using a double boiler or microwave in short bursts. Coat each chilled truffle in the melted chocolate using a fork or dipping tool, letting excess drip off. Optionally sprinkle with cocoa powder, chopped nuts, or drizzle with white chocolate.
- Place coated truffles back in the refrigerator for 20 minutes to set fully. Store in an airtight container.
Notes
Melt chocolate slowly to avoid seizing. Chill truffle centers before coating to prevent mess. Reheat melted chocolate gently if it thickens. Tempering chocolate is optional but can improve shine and snap. Frozen strawberries can be used if thawed and drained well. For dairy-free, substitute heavy cream with full-fat coconut milk and use dairy-free chocolate.
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 8
- Sodium: 15
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 10
- Fiber: 2
- Protein: 1
Keywords: chocolate truffles, strawberry truffles, chocolate-covered strawberries, easy dessert, homemade truffles, quick dessert, indulgent treat