Strawberry Chocolate Truffles

5 from 9 votes

These Strawberry Chocolate Truffles are rich and silky, with a creamy chocolate center and a bright, fruity strawberry finish.

Prep Time0

Cook Time25

Chill and Set4 20

Total Time4 45

Course: Desserts

Cuisine: American

Keyword: Chocolate, No Bake, No Bake Desserts, Strawberry, Truffles

Servings:

Calories: 76kcal

Author: Eva Filer

Prep a baking sheet with parchment paper that will fit in your fridge for later.
Place chocolate melts into a large bowl and set aside.
In a saucepan, warm heavy whipping cream on low heat until actively bubbling. Stir semi-regularly to prevent it from sticking.
When fully warmed through, pour heavy cream to cover chocolate melts and allow it to sit for one minute. Whisk until smooth and the chocolate is fully melted
Cover and refrigerate for about 4 hours until set and thick (you will know it is ready when you can place a 1 tablespoon scoop on prepared baking sheet, and it holds its structure).
Do this for all the mixture (you should get about 35, and chill for about 20 minutes, or until you can roll them into a ball without them sticking to your hands (a thin layer of chocolate sticking is normal).
Roll each truffle in the strawberry powder and place on a fresh parchment sheet, then repeat after 10 minutes.
Store in the fridge.

Proper Set Time: The ganache needs to be fully chilled before scooping so the truffles hold their shape.
Rolling Timing: Roll the truffles once they’re cold but not rock hard for the smoothest finish.
Powder Coating: Re-roll the truffles in strawberry powder after a few minutes for the prettiest coverage (if stored where moisture can build up, the coating can seep into the truffles, a quick re-roll will do).
Warm Gently: Heat the cream just until bubbling, overheating can cause the chocolate to seize.