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–+ servings

Strawberry Chocolate Truffles

5 | 6 reviews
These strawberry chocolate truffles are creamy, decadent and simple to make! The choppable method means no rolling, zero fuss and no mess.
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 1 day
Total Time 1 day 30 minutes
Servings: 32

Equipment

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 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cover the ganache with parchment paper and let this set in the fridge for 24 hours, or up to 4 days.
  6. 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.
  7. 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!

Notes

Tony’s Chocolonely is my preferred brand of chocolate for this, but try to use a chocolate without stabilizers or caking agents (for example, chocolate chips would not be suitable for this recipe)!
Serving: 1 truffleCalories: 26kcalCarbohydrates: 2gFat: 2g