Chocolate-Covered Strawberry Heart Truffles
Delightful heart-shaped treats blending freeze-dried strawberries and rich chocolate for a sweet and memorable experience.
Ingredients
For the truffle filling
- 1 cup freeze-dried strawberries Pulsed into a fine powder
- 4 ounces cream cheese, softened Beaten until smooth
- 0.5 cup powdered sugar To taste, adjust as necessary
- 0.5 teaspoon pure vanilla extract
- 1 pinch salt
For the chocolate coating
- 8 ounces good-quality chocolate Dark, milk, or semi-sweet; chopped
- 1 tablespoon coconut oil For added shine
Optional decorations
- sprinkles For garnishing
- finely chopped nuts For garnish
- white chocolate For drizzling
Instructions
Making the filling
- Pulse one cup of freeze-dried strawberries in a food processor until finely powdered.
- In a mixing bowl, beat four ounces of softened cream cheese until smooth.
- Slowly add the powdered strawberries, half a cup of powdered sugar, half a teaspoon of vanilla extract, and a pinch of salt. Mix until creamy and uniform.
- Adjust thickness by adding one teaspoon of milk or cream if too thick, or chill for ten minutes if too soft.
Shaping the truffles
- Line a baking sheet with parchment paper.
- Shape about one tablespoon of the mixture into hearts, about one inch wide.
- Freeze the hearts for twenty minutes until firm.
Chocolate coating
- Melt eight ounces of chocolate in a microwave-safe bowl in thirty-second bursts, stirring in between until melted.
- Add one tablespoon of coconut oil to the melted chocolate and mix well.
- Dip each frozen heart into the chocolate, letting the excess drip off before placing back on the parchment.
- Sprinkle decorations before the chocolate sets.
Final steps
- Refrigerate truffles for ten to fifteen minutes, or until chocolate is fully set.
- Serve the truffles chilled or at room temperature.
Notes
To store, keep in an airtight container in the refrigerator for up to one week or freeze for up to two months. Thaw in the refrigerator before enjoying.