Chocolate Covered Strawberry Truffles
Is it summer yet? Not to whine, but… ok, I’m whining. About the weather. I mean seriously, the rain has GOT TO STOP. Yesterday I didn’t get rained on, but it was hot and humid (70 degrees with 95% humidity at around 10am to be exact!)
After coming home and feeling sticky from the weather, I wanted to make a cool refreshing treat for dessert. Luckily, I had pulled out the last of our frozen strawberries in the morning. I was originally planning to just snack on them or throw them on top of some ice cream. But instead, I decided to turn them into chocolate covered strawberry truffles..
I was so glad to have these freshly picked strawberries in the freezer. After they had been washed and dried completely, I laid them out in a single layer on a cookie sheet lined with waxed paper. Once they had completely frozen, I popped them into a ziplock bag.
We have been using them up throughout the year and I finally used the last of them for these truffles. These chocolate covered strawberry truffles really hit the spot and reminded me that summer (and strawberry season!) is right around the corner.
Chocolate Covered Strawberry Truffles
Yield: 12
Ingredients:
8-10 thawed frozen whole strawberries
1/2 cup sugar
2 Tbsp butter
1/2 cup flour
1/4 tsp salt
1 1/2 cups semisweet chocolate chips
1 1/2 Tbsp vegetable oil
1/3 cup white chocolate chips
Several drops of pink gel food coloring
Directions:
Pulse strawberries in the food processor to make 1 cup of strawberry puree.
Place strawberry puree, sugar, and butter in a small nonstick pan over medium low heat and simmer 15 to 20 minutes or until reduced to 1/2 cup. Mix reduced liquid with flour and salt in a small bowl. Chill truffle filling for 1 hour in the fridge or until cold.
Carefully roll chilled strawberry filling into 12 round truffles and place on a cookie sheet lined with wax paper. Chill in the fridge for 30 minutes or until cold.
Melt semisweet chocolate chips in a shallow bowl on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth, microwaving an additional 10 seconds as needed. Mix in 1 tablespoon oil. Using 2 forks, dip strawberry centers into melted chocolate and cover evenly. Place on waxed paper and smooth tops with the back of a spoon, if needed. Cool in the fridge until chocolate is set, about an hour.
Melt white chocolate chips in a shallow bowl on High 1 minute, stirring after 30 seconds; stir until chips are melted and mixture is smooth Mix in remaining 1/2 tablespoon oil and pink gel food coloring and place chocolate in a pastry bag with a number 4 tip. Drizzle chocolate over truffles.
Recipe from Cake, Batter, and Bowl
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
How adorable!! So creative and I’m sure delicious too!
Those are SOOO cute!
Those may be the cutest cupcakes I’ve ever seen!
Oh my goodness! HOW CUTE! I seriously LOVe this idea! I’m so starring these to make! Thanks!
These are so adorable!!
Fabulous idea. I think your idea of the two shades of green was great too!
Cool! I love watermelon. These look like so much fun, kids would go crazy for these. 🙂
Beyond being probably the best looking summer cupcakes invented. I have to give props to the chef on the taste front as well. These were highly popular at said cookout and were demolished by all.
I love them! So creative!
Do I have to put in coffee? I can’t stand coffee at all.