Skip the chocolate covered strawberries this year and make these delicious Chocolate Covered Strawberry Truffles for your Valentines. Put them on lollipop sticks for double the fun!
This post was originally published on 1/18/2018 and was compensated by Collective Bias, Inc. and its advertiser, Mars Wrigley Confectionery US, LLC.
Chocolate covered strawberries are classic Valentine’s Day desserts. They are the combination of two of my favorite sweets, so naturally I love them. But fresh fruit desserts taste best the day they are made, and their quality depends on the quality of the fruits themselves.
So what do you do when strawberries aren’t in season when you want to make chocolate covered strawberries? Enter these Chocolate Covered Strawberry Truffles!
These strawberry truffles are made with freeze dried strawberries, which are available all year round, the flavor is always amazing and super strawberry-y! Bonus, the leftovers will keep in the fridge for much longer than the fresh fruit version.
How to Make Strawberry Truffles
Preparing the truffle filling
- Add freeze dried strawberries to a food processor and grind into a fine powder. Let the powder settle before opening the food processor. Drape a towel over the food processor in this step to keep the powder from escaping.
- Add the strawberry powder directly into a bowl with the white chocolate melting wafers or sift it through a fine mesh sieve to remove the seeds and any large pieces.
- Heat cream, either on the stove top or the microwave, and pour it over the chocolate and strawberry powder.
- Let the mixture sit for a minute, then stir until the chocolate completely dissolves and the strawberry powder is incorporated. If the chocolate doesn’t want to dissolve completely, you can zap it in the microwave for 10 – 15 seconds interval and stir until it is smooth.
- Refrigerate for about 1 hour to let the truffle filling harden but still workable and scoop it out using a small ice cream scoop.
- Roll the truffles into balls, place them on a parchment lined baking sheet and refrigerate again for another hour.
I don’t like white chocolate, can I use something else?
I recommend using white chocolate for the truffle filling so the strawberry flavor can shine through. However, some readers have told me that they have successfully used regular chocolate as well without compromising the taste. So give it a try if you prefer a different type of chocolate.
Covering the strawberry truffles with melted chocolate
- Melt the chocolate and transfer it into a jar.
- Add lollipop sticks to the truffles. You will work with a few at a time, keep the rest refrigerated or in the freezer.
- Dip the truffle on the lollipop stick in the melted chocolate, swirl around to coat completely. Allow the excess to drip off back into the glass jar.
- Stick the end of the lollipop sticks onto a foam block to allow the chocolate coating to dry with the truffle lollipops standing up.
Do I have to use lollipop sticks?
I do like the lollipop sticks because it actually makes dipping these truffles in melted chocolate a very clean process. However, you don’t have to use them. You can place the truffles on a fork and dip them into the melted chocolate.
In this case, don’t transfer the chocolate into a jar, leaving it in a bowl will be easier to dip. You can see the process photos for this method in the post for these Raspberry Truffles.
How do I add decorations?
You can add festive sprinkles or pink M&M’s for Valentine’s day. To do this, dip the truffles into a bowl of sprinkles or hand place the M&M’s on the truffles, just after you cover them with melted chocolate but before the chocolate has enough time to dry.
Should I refrigerate these strawberry chocolate truffles?
Since these strawberry truffles are made with fresh cream, they should be stored under refrigeration. Keep them in an airtight container in the fridge, or wrap them in small plastic bag individually. They will last up to 2 weeks, that is, if you manage not to eat them all in one sitting.
More chocolate truffles
- Coconut Truffles
- Peppermint Truffles
- Pineapple Chocolate Truffles
- Raspberry Truffles
- White Chocolate Pistachio Truffles
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
Chocolate Covered Strawberry Truffles
- 1 oz freeze dried strawberries (1 bag, 28 g)
- 6 oz white chocolate melting wafers (1 cup, 170 g)
- 3 oz heavy cream (85 g)
- 6 oz dark chocolate melting wafers (170 g)
- 13 Lollipop sticks (optional)
- Sprinkles and candies for decoration (optional)
- Add freeze dried strawberries to a food processor and grind into a fine powder. Let the powder settle before opening the food processor and transferring it to a bowl with the white chocolate melting wafers. Optional: sift the powder through a fine mesh sieve to remove any seeds and larger pieces.
- Heat cream in a small saucepan over medium heat until simmering but not boiling. Or microwave for about 45 seconds, watch so that it doesn’t boil over. Pour the hot cream over the chocolate and strawberry powder. Let sit for a minute, then stir with a spatula or whisk until the chocolate completely dissolves and the strawberry powder is incorporated.
- Refrigerate for 1 hour to let the truffle filling harden but still workable. Use a small ice cream scoop to portion the truffle filling into 13 pieces.
- Roll each portion into a ball, place them on a parchment lined baking sheet and refrigerate for 1 hour. Reshape into rounder balls if necessary, if the truffles are still too soft, place the tray in the freezer for about 15 minutes.
- Melt the dark chocolate in a heat proof bowl over a simmering pot of water, stirring with a spatula or whisk. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth. Transfer melted chocolate into a glass jar.
- Take the truffles out of the freezer and add lollipop sticks, keep refrigerated or in the freezer, you will work with just a few at a time.
- Dip the truffle on the lollipop stick in the melted chocolate, swirl around to coat completely. Allow the excess to drip off back into the glass jar and allow the chocolate coating to dry with the truffle lollipops standing up.
- Decorate with sprinkles if desired before the chocolate coating dry completely.
- When processing the freeze dried strawberries, drape a towel over the food processor to keep the powder from flying everywhere.
- If not using lollipop stick, keep the melted chocolate in the bowl instead, place a truffle on the tip of a fork and dip the bottom of the truffle into the melted chocolate. Use a spoon to drizzle melted chocolate over the top to cover it completely.
- Use a block of foam as a drying stand for the truffles, see photo in post.
This post was originally published on 1/18/2018. The post has been updated and republished on 1/27/2020 with the latest improvements, extra tips and process photos to help you in the kitchen.