Strawberry Truffles
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You only need 3 ingredients!
Ingredients
Method
This recipe was sourced from Kirbie Cravings. For more easy-to-make desserts, browse through our forum here.
Ingredients
- 1 cup freeze-dried strawberry slices
- 2 cups white chocolate chips, divided can also use milk or dark
- 1/3 cup heavy cream
Perfect for Valentine's Day. Image Credit: Kirbie Cravings
Method
- Line a baking sheet with parchment paper. Set aside.
- Add strawberry slices to a food processor. Pulse until it becomes a fine powder. Set aside.
- Add 1 cup of white chocolate chips into a medium mixing bowl. Heat heavy cream in a small saucepan until it is just about to start simmering. (You can also do this in the microwave). Pour the hot heavy cream over the white chocolate. Let the chocolate sit for about 1 minute. Gently stir with a spatula until chocolate is fully melted and you have a smooth white batter. If you still have some white chocolate that is not fully melted, you can place the mixing bowl in the microwave for about 15 seconds and then stir again until it is smooth.
- Add the strawberry powder to the white chocolate and stir until it is evenly mixed in.
- Place filling into the fridge to set. This will take about 1-2 hours. You want the chocolate to feel firm to the touch but have a little bit of give if you apply firm pressure.
- Once chocolate ganache filling is ready, use a 1 tbsp cookie scoop to scoop the filling. It should be like trying to scoop ice cream (may take a little effort and a little bit of scraping to fill the cookie scoop). Roll filling between palms until you have a smooth round ball. Place onto the prepared baking sheet. Repeat with the remaining filling, making sure the finished balls do not touch when they are placed onto the baking sheet.
- Place balls into the freezer to freeze until they are completely solid. This should only take about 15 minutes.
- Meanwhile, add 1 cup of chocolate chips to a small microwave-safe mixing bowl. Heat for 20-30 seconds and then stir. Microwave again and stir, continuing at 20-30-second intervals until chocolate is completely melted and smooth. If desired, add about 1 tbsp of melted coconut oil to the melted chocolate and stir until you have a thinner chocolate that is easier to coat and dip. This is completely optional. You can dip in melted chocolate without the oil but your chocolate coating will be a bit thicker.
- Remove frozen balls from the freezer. Let it sit for about 5 minutes. You don’t want to start dipping right away because the balls will be so cold that they will cause the chocolate to solidify too fast. But you do want the balls to remain somewhat cold and solid so that they don’t lose their shape during dipping.
- Use two forks to dip each strawberry ball into the melted chocolate, making sure to cover it completely. Gently shake off any extra chocolate, and carefully place the coated balls back onto the lined baking sheet. Try to wipe off as much of the bottom puddle of chocolate that the coated ball makes when it touches the parchment paper. If desired, sprinkle some crushed strawberries on top. Make sure to do this after each one is dipped, especially if your kitchen is cold. The chocolate sets fairly fast, so if you wait until you are done dipping all the truffles, then some of the chocolate balls will already be fully solid, and the decorations won't stick on. When finished coating and decorating, place the baking sheet into the fridge until the chocolate coating is fully set. This should only take a few minutes. Once set, remove truffles from the parchment paper. Store truffles in the fridge or freezer in an airtight container.
This recipe was sourced from Kirbie Cravings. For more easy-to-make desserts, browse through our forum here.
