Description
Decadent flourless chocolate truffles infused with fresh strawberry puree, coated in a rich chocolate shell for an irresistible bite-sized dessert. Naturally gluten-free and perfect for special occasions.
Ingredients
Scale
For the Crust:
- For the strawberry filling:
- 1 cup fresh strawberries, hulled and chopped
- 2 tbsp honey
- 1 tsp lemon juice
- For the chocolate base:
- 8 oz high-quality dark chocolate (70% cacao), finely chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- For the chocolate coating:
- 12 oz semi-sweet chocolate, chopped
- 1 tbsp coconut oil
- For garnish:
- Freeze-dried strawberry powder
- Edible gold leaf (optional)
Instructions
1. Prepare the Crust:
- 1. Make the strawberry puree: In a small saucepan, combine strawberries, honey, and lemon juice. Cook over medium heat for 8-10 minutes until thickened. Strain through a fine mesh sieve and let cool completely.
- 2. Prepare the chocolate base: Place chopped dark chocolate in a heatproof bowl. Heat cream until just simmering, then pour over chocolate. Let sit for 2 minutes, then whisk until smooth. Stir in butter and vanilla.
- 3. Combine mixtures: Fold cooled strawberry puree into the chocolate ganache until fully incorporated. Cover and refrigerate for 2 hours until firm enough to scoop.
- 4. Form truffles: Using a small scoop or teaspoon, portion mixture and roll into 1-inch balls. Place on parchment-lined tray and freeze for 30 minutes.
- 5. Make the coating: Melt semi-sweet chocolate with coconut oil using a double boiler or microwave in 30-second intervals, stirring until smooth.
- 6. Dip truffles: Using forks or dipping tools, coat each frozen truffle in melted chocolate. Let excess drip off before returning to parchment.
- 7. Decorate: While wet, sprinkle with strawberry powder or add gold leaf. Let set at room temperature or refrigerate for 15 minutes.
Notes
For best results, use room temperature ingredients. Store in airtight container in refrigerator for up to 2 weeks. Bring to room temperature before serving for optimal texture. For vegan version, substitute coconut cream for heavy cream and use dairy-free chocolate.