Irresistible 4-Ingredient Chocolate Strawberry Truffles Recipe Is Sweet Tooth Satisfaction by Jan Mostrom

Irresistible 4-Ingredient Chocolate Strawberry Truffles Recipe Is Sweet Tooth Satisfaction

If you've ever wanted to make a dessert that is beautiful, impressive and easy, then this sweet recipe is for you! These four-ingredient strawberry truffles are made with a strawberry and white chocolate ganache inside then are dipped in semisweet or white chocolate to coat the outside. The result is a wonderful fruit and chocolate combination that is the perfect light dessert or food gift to give friends and family.

To make these gluten-free chocolate and strawberry truffles, you need just four ingredients. Here is your short (and really sweet!) low-sodium shopping list: freeze-fried strawberries, chocolate chips (white and chocolate), heavy cream and coconut oil. That's it!

This delightful candy recipe is the perfect simple dessert after dinner or when you just need something sweet to snack on. They make wonderful gifts for Valentine's Day or Christmas, too!

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Cuisine: American
Prep Time: 30 minutes plus 2 hours to chill 
Cook Time: 5 minutes
Total Time: 2 1/2 hours
Servings: 15


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Recipe Notes

  • You should use freeze-dried strawberry slices, not powder.
  • If you don't have a food processor, just place half of the strawberries inside parchment paper and use a rolling pin to create the strawberry powder.

Here's how to make it: 

  1. Place a piece of parchment paper on a baking sheet. Set aside. Put the strawberry slices in a food processor and blend until it becomes a powder.
  2. Take 1 cup of the white chocolate chips and place them into a medium bowl.
  3. Heat the cream in a saucepan or microwave until it just starts to simmer. Pour the warm milk over the white chips and let them sit for 1 minute. Stir until the mixture is smooth. If the chips are still not completely melted, place in microwave for 15 seconds and stir again.
  4. Add the strawberry powder to the white chocolate mixture and stir until it is combined. Make sure to use a spatula to mix the bottom of the chocolate with the powder. This is your ganache filling. Place the bowl into the refrigerator to set for 1 to 2 hours. The strawberry filling will have the texture of ice cream when it's ready.
  5. Take the ganache out of the fridge and, using a spoon or small ice cream scoop, roll about 1 tablespoon of the filling into a ball and place it on the parchment paper-covered baking sheet.
  6. Continue until all the filling is rolled and place back into the freezer for 15 minutes.
  7. Remove the ganache from the freezer and melt the chocolate. Place 1 cup of chocolate chips of your choice (I used white and semisweet) and 1 tablespoon of coconut oil in a bowl and melt in the microwave 30 seconds at a time.
  8. Stir until the chocolate is fully melted.
  9. Using two forks, dip the strawberry ganache in the melted chocolate and try to drip off as much excess as possible and place back on the parchment. Continue until they are all dipped then place into the fridge for 5 minutes.
  10. If there are any extra truffles, store in an airtight container in the fridge!

Nutrition Facts Per Serving

Calories: 129

Total Fat: 7.6g

Saturated Fat: 4.9g

Cholesterol: 4mg

Sodium: 7mg

Total Carbohydrate: 15.7g

Dietary Fiber: 1.8g

Total Sugars: 12.6g

Protein: 0.7g

Vitamin D: 1mcg

Calcium: 22mg

Iron: 0mg

Potassium: 90mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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I have questions, Jan Mostrom . Why use strawberry slices, instead of powder, if you'rè just going to pulverize it into powder anyways?
And..."If you don't have a food processor, just place half of the strawberries inside...". Are we then to infer that we do this twice, in order to use the entire 1 cup of slices?
Thanks so much!
Jan Mostrom
Terry I've been told strawberry powder often has less of a strawberry taste and often is less pink then the slices. And yes, if your processor is small just do the slices in batches! Let me know how you like them!

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