Not all of us are chocolatiers so these strawberry chocolate truffles are made just for us! They’re rich, decadent, creamy and all the “truffley” things we love, but with almost none of the work. The combination of espresso-infused chocolate and strawberry coating is rich yet balanced and instantly makes you think of a strawberry latte from your favorite coffee shop.
Made using a choppable truffle method, they’re simple to make, easy to gift (or not, no judgment) and perfect for when you want a homemade dessert that feels special without being too fussy!
Read on for the recipe, storage tips as well as any substitutions that may help!
Table of contents
What are “choppable” truffles and why should you make them?
If making homemade truffles feels intimidating, then these choppable truffles are the answer! Choppable truffles are made by setting the truffle mixture in a pan and cutting into pieces rather than rolling by hand. I promise these require way less fuss while still being just as delicious! Here are the highlights:
- No rolling or shaping required
- Faster to make than traditional truffles
- Less mess in the kitchen
- Easy, approachable, low-stress
What makes these like a strawberry latte?
A touch of espresso powder adds depth of flavor to the chocolate and gives it the latte-inspired component, while the strawberry powder on the outside adds sweetness, a bright berry flavor and it’s gorgeous color.
Ingredients for strawberry chocolate truffles
- 1 bar (187g) dark chocolate, see Note
- 1 bar (187g) milk chocolate
- 2/3 cup (160g) heavy cream
- 3 tablespoons (20g) espresso powder
- 1 tablespoon (12g) cornstarch
- 1/4 cup (16g) freeze-dried strawberries
Chocolate suggestions
Because there are few ingredients in this recipe, using a high-quality chocolate does make a delicious difference! Chocolate chips are unfortunately not suitable for this recipe, so here are some of my chocolate bar suggestions:
- Tony’s Chocolonely: the dark chocolate bar or the milk chocolate bar
- Guittard: specifically their baking bars
How to make these homemade truffles
- Chop up both chocolates and add them to a heat safe bowl. Place the bowl on top of a medium pot that’s filled with a few inches of water. Bring the water to a simmer and melt the chocolate, stirring often. Remove from heat.
- In a small pot over medium-low heat, warm the heavy cream and espresso powder for 4 minutes, or until steaming but not yet simmering. Remove from heat.
- Strain the cream through a mesh sieve into the melted chocolate and mix to combine.
- The ganache will start to seize up, so transfer it to a small parchment-lined dish as soon as you can. It can be any size, just aim for the ganache to be 1-inch thick. Cover and allow to set in the fridge for at least 24 hours.
- Blend together 1 tablespoon of cornstarch and 1/4 cup of freeze-dried strawberries until you have a powder.
- Chop up the ganache into 1-inch chunks and add them to a bowl. Add the strawberry powder and use a spoon to mix so that all the truffles are evenly coated. Now you can eat, gift or store these truffles as you like!
Other coating ideas
One of the best things about making homemade truffles is that it’s so easy change up the coatings! So if you’re not into strawberries or don’t have freeze-dried strawberries, here are some of my favorite coating options:
- Ceremonial grade matcha powder: I love to dust the matcha on top, then dip the bottoms into sesame seeds. It makes the truffles nutty, crunchy and a little caffeinated!
- Other freeze-dried fruits: like raspberries or blueberries
- Cocoa powder
- Chopped nuts: like pecans, pistachios or hazelnuts
- Shredded coconut
- Confectioner’s sugar
- Chopped crystallized ginger
Storage tips
Truffles can be made ahead of time and stored for a sweet treat later! Here’s the best way to store them, based on each method:
- Fridge: You can store these in an airtight container and they will keep in the fridge for up to 2 weeks.
- Freezer: You can store these in an airtight container, separating the layers with parchment paper, and freeze for up to 3 months. To thaw, move the frozen truffles to the refrigerator and allow them to thaw completely before bringing them to room temperature. This will help prevent condensation!
Watch the recipe here:
The video may not fully represent the recipe. For best results, follow the instructions as written.
Looking for more chocolate recipes?
Salted Date Hot Chocolate
How to Make Chocolate Ice Cream with the KitchenAid Ice Cream Attachment
Orange Rosemary Chocolate Cake
And that’s everything for these Strawberry Chocolate Truffles!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
- 1 heat-safe bowl
- 1 whisk
- 1 Small baking dish ~5 by 3-inches
- parchment paper
Ingredients
- 187g dark chocolate
- 187g milk chocolate
- 2/3 (160g) cup heavy cream
- 3 (20g) tablespoons espresso powder
- 1 (12g) tablespoon cornstarch
- 1/4 (16g) cup freeze-dried strawberries
Instructions
- Chop up both the dark and milk chocolates and add them to a heat safe bowl. Place the bowl on top of a medium pot that’s filled with a few inches of water. Bring the water to a simmer and melt the chocolate, stirring often.
- In a small pot over medium-low heat, warm the heavy cream and espresso powder for 4 minutes, or until steaming but not yet simmering.
- Remove both the chocolate and cream from the heat and immediately strain the cream through a mesh sieve into the melted chocolate. Mix to combine.
- The ganache will start to seize up, so transfer it to a small parchment-lined dish as soon as you can. It can be any size, just aim for the ganache to be 1-inch thick.
- Cover the ganache with parchment paper and let this set in the fridge for 24 hours, or up to 4 days.
- The next day, either in a spice grinder or a blender, blend together 1 tablespoon of cornstarch and 1/4 cup of freeze-dried strawberries until you have a fine powder.
- Chop up the ganache into 1-inch chunks (they will be uneven, that’s half the fun!) and add them to a bowl. Add the powder and use a spoon to mix so that all the truffles are evenly coated. Now you can eat, gift or store these truffles as you like!
Comments
i was so excited to see this on YouTube,, dark chocolate-fruit combos are my fav!! & i’m also looking forward to making another combo, matcha-white chocolate-misugaru (Korean roasted again powder) thanks for this recipe!!
I’m so glad you liked it!! That combo sounds insane, please let me know how it turns out if you end up making it!
Are you using half of an 187g bar? Or is half of the bar 187g? Thanks!
Half of a bar as 187 grams, so use 187 grams <3 (I just use the bar measurement because lots of bars in the US are around the same size!).
But a full bar of Tony’s Chocolonely is 180g?
AH, great catch Allison. It should be 1 full bar of each flavor if using Tony’s – I was lucky and mine weighed a little more! I’ve updated the blog post and recipe card. So sorry about that!
My Tony’s bars each weigh 180g…this confused me too! Half a bar wouldn’t be enough so I used 2 bars.
So so sorry about the confusion, your instinct to use 2 full Tony’s bars was spot on! I’ve updated the blog post. Sorry again and thank you for letting me know!
Justine! These are DANGEROUS. I was stealing little bits from the ganache tray as it was setting up. I did dust in cocoa because that was what I had but I bet the strawberry adds a nice fruity kick. Thank you!
LOL I get it, I had to start giving my away. I’m so glad you loved them and that they’re just as delicious with cocoa!!
Hi Justine! Is it possible to cut the chill time of these down in any way? Was hoping to make these as a get-together activity, so within a few hours
Okay, because I want to make it work for you, 2 1/2 hours *could* work, but I’d really like you to get it to 6-8 if you can. The issue with 2 hours is that the ganache will start to melt on your fingertips as you chop it and toss it in the powder. But if you’re okay with that, do the shorter time and then pop them back in the fridge for overnight so they fully set. Then you can gift/wrap them as you like!
Thank you for your detailed reply! I will try this and throw them back in the fridge to fully set (maybe after eating some :))
Of course! Let me know how they turn out, I hope you love them!
Dear Justine, i will definitely try the recipe as it is because it sounds amazing. But i also wanted to ask, do you know if the ratio of chocolate to heavy cream stays the same when using white chocolate? Thanks!
Oh gosh, I’d have to retest to give you a definite answer there. White chocolate is primarily butterfat and sugar, so I think it might be different. I get home on Friday and I’ll test a batch to get back to you!
Thank you so much. I hope it doesn’t cause you to much trouble.
I have some currently in the fridge, can’t wait to eat them!
I want to make another, non-caffeinated batch. Do you have any suggestions for flavoring the ganache?
Oooo great question! Decaf tea leaves would be wonderful. A light 1/2 teaspoon of cinnamon would be delicious. Peppermint extract (1/4 teaspoon) would make it feel like the holidays but it would also be fun!. And of course you can make it with just the chocolate and cream 🙂
These are incredible! The first time I made them as written, the second time with just a subtle amount of espresso powder instead of the intense amount listed. I’ve tried them using freeze dried strawberries and raspberries. I even made a vegan version which worked great – just sub all dark chocolate and use a vegan cream (countrycrock is what I had). Thanks so much for this recipe and all the inspiration- can’t wait to try matcha ones next!
OMG I’m so glad you love these and have made them so many times already!! Great to know the vegan substitutions work well, too. Thank you for your feedback and review <3
These are divine! I used a freeze dried berry mixture since that’s what I had on hand and it turned out delish. Thank you for the recipe Justine! I had no idea truffles were so easy to make! Can’t wait to try other flavor variations too. 🙂
I’m so happy you love them! Can’t wait to hear what flavors you try next 🙂
These are so good and so easy! I tried a few different coverings since my boyfriend doesn’t like strawberries. I used cocoa powder, powdered sugar, and then a few in chopped walnuts. They were all delicious paired with the base chocolate layer.
I’m so so thrilled you liked them!!
justine!!! these were AMAZING the biggest hit at my galentines party and so simple! i usually hate the thought of making truffles cause that seems like so much effort but these were not (though would be worth it). i was nervous that the coffee may be too much when making it cause it smelt so strong but it was literally perfect!! anyways i can’t say enough good things about this, everyone make them!!
Omg I’m so glad you liked them!!
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