Chocolate Strawberry Truffles

a green glass plate of Dark Chocolate Strawberry Truffles

3 from 2 reviews


  • 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


  1. 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.
  2. Add the chocolate, butter, and salt to a medium-sized bowl, and pour over the warmed coconut milk. Whisk the mixture until smooth.
  3. Refrigerate the mixture for at least four hours to harden.
  4. Once hardened, use a tablespoon to scoop the mixture into a ball and roll in the strawberry powder.
  5. Serve immediately or store in the refrigerator.


  • 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.