These Chocolate Strawberry Truffles are so luscious and a great way to celebrate Valentines Day! Their creamy dark chocolate center is balanced by the tart strawberry powder on the outside. A perfect dessert for a night in or Galentines Day!
It’s one of my MOST FAVORITE times of the year: Valentines!!! I don’t know what it is about these B-list holidays (that arguably aren’t nearly as important as the A-lister Christmas, Easter, and Thanksgiving), but I just love them so much. Halloween and Valentines Day will always get me so excited!
As such, I always look forward to celebrating them BIG on the blog. Here’s a list of the previous Valentines Day-centric recipes I’ve published before:
- Hard Cider Ganache
- Flourless Chocolate Cake
- Valentine Heart Gummies
- Spicy Pomegranate Martinis
- Pot Roast Pasta with Magic Green Sauce
- Chocolate-Covered Strawberries
- Paleo Chicken Parmesan
Whether you’re planning a special night for your loved one or a big celebratory Galentines Day, I hope you get some good ideas from what we’ve got coming in the next week and what I’ve previously published!
TODAY, we’re featuring these Chocolate Strawberry Truffles! The concept is simple: make a luscious truffle (they’re so easy) and then roll them in freeze-dried strawberry powder. The finished truffles are chocolatey and with that perfect strawberry punch. I love them so much! For the strawberry powder, you have a couple options. You can either grab freeze-dried strawberries (like these) and blend them into a powder yourself (use a standard blender or bullet) OR you can snag it already powdered (like this).
Chocolate Strawberry Truffles
Ingredients
- 20 ounces dark chocolate 70% or higher, finely chopped
- 6 tablespoons butter melted
- 1 can full-fat coconut milk warmed
- 1 teaspoon fine sea salt
- 1 cup freeze-dried strawberry powder
Instructions
- In a small pan, bring the coconut milk to a simmer, then remove from heat. Make sure the coconut milk is just barely at a simmer when you remove it from heat, if it is boiling it can burn and ruin the chocolate.
- Add the chocolate, butter, and salt to a medium-sized bowl, and pour over the warmed coconut milk. Whisk the mixture until smooth.
- Refrigerate the mixture for at least four hours to harden.
- Once hardened, use a tablespoon to scoop the mixture into a ball and roll in the strawberry powder.
- Serve immediately or store in the refrigerator.
Recipe Notes
- If your chocolate seizes, you can microwave it on low power (or defrost setting) in 15 second intervals, stirring each time, until it comes back to temperature.
Nutrition
Can you freeze them? We want to ship them for xmas presents?
They should freeze fine!
So disappointed. Follow directions to a T and the chocolate seized. That’s a pricy mistake!
Hi Colleen, I’m so sorry that happened! Next time if that happens, just put it back on the double boiler or in the microwave for a few seconds until it softens again. This can happen depending on the temperature of the coconut milk.
These are SO SO SO delicious, and incredibly easy to make!! I had some extra crushed walnuts from another recipe that I had just made, so I added those to the strawberry powder mixture and it was ah-mazing! 🙂
Do you melt the chocolate as well as the butter before adding to the coconut milk?
And any idea how much freeze dried strawberries will give you 1 C powder?
Thanks!!
The warmed coconut milk should melt the chocolate and butter! A 4-ounce bag of freeze dried strawberries should be plenty for the powder, like these: http://www.amazon.com/gp/product/B006M14P6G/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=feanfi-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B006M14P6G&linkId=e054c05630c49b18d1c3f71202844fbb.
These look amazing! Any recommendations for a sub for the butter? I don’t tolerate dairy very well. Maybe coconut oil?
Yes, coconut oil will work!
Any idea how I could make these with baking (unsweetened) chocolate sweetened with an unrefined sugar like coconut sugar or maple syrup? Looks delish!
We haven’t tried it so can’t guarantee results, but I’d think using a liquid sweetener (maple syrup or honey) would be your best bet. I’d decrease the coconut milk by about 2 tablespoons, then once you whisk everything together add in the sweetener to taste.
If you were to go the coconut sugar route I’d simmer the coconut sugar with the coconut milk, but then you’re at a disadvantage not knowing how much sugar to put in.
Another option would be buying a coconut sugar-sweetened chocolate like Hu Kitchen or Eating Evolved, or I believe Lily’s is Stevia sweetened!