RAW STRAWBERRY-FILLED CHOCOLATE TRUFFLES
This no-bake truffle is raw and can easily be made organic. They are small enough to be guilt-free!
Provided by Love2CookMommy
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 35m
Yield 32
Number Of Ingredients 11
Steps:
- Whisk 2 cups coconut oil, cocoa powder, 1/2 cup honey, and stevia powder together in a bowl until smooth.
- Blend strawberries, 1/4 cup coconut oil, sunflower seed butter, 2 tablespoons honey, lemon juice, vanilla bean seeds, and rock salt in a food processor until smooth; transfer to a bowl and refrigerate.
- Pour 1/2 the chocolate mixture into the bottoms of truffle molds or ice cube trays; freeze until partially hardened, about 10 minutes. Keep the remaining chocolate at room temperature.
- Spoon 1 1/2 teaspoons to 1 tablespoon strawberry filling over frozen chocolate; top each with remaining chocolate, filling molds to the top. Freeze truffles until set, about 15 minutes more.
Nutrition Facts : Calories 176.3 calories, Carbohydrate 8.7 g, Fat 17.1 g, Fiber 1.2 g, Protein 1 g, SaturatedFat 14.4 g, Sodium 29.4 mg, Sugar 6.1 g
CHOCOLATE-COVERED STRAWBERRY TRUFFLES
Steps:
- For the chocolate coating: Heat the dark chocolate and butter in a double boiler until completely melted and smooth. Pour into a small ramekin.
- Press a skewer or toothpick into the top end of each strawberry. Dip one strawberry into the chocolate, swirling it around until coated. Gently shake off the excess. Place the skewer on the edge of a table and weigh down the end of the skewer with a heavy object. Allow the excess chocolate to drip off onto the floor (place some parchment paper on the floor to catch the drips!). Repeat with the remaining strawberries. They should take about 15 minutes to set at room temperature. If it is a hot day, set up a little drip station in the fridge and allow them to cool in there!
- For the decorations: Once the chocolate has set, put the strawberries on a wire cooling rack. Melt the milk chocolate and white chocolate in separate bowls in the microwave until smooth. Transfer the melted chocolate to 2 separate piping bags and allow it to cool for 5 minutes.
- Drizzle the melted chocolate over the strawberries to decorate. Spray a few with the gold luster dust spray to coat, if using. Place the strawberries in the fridge until the coating has set (about 5 minutes), then serve.
STRAWBERRY CHOCOLATE TRUFFLES
The ever-popular combination of strawberries and chocolate shines in these rich, decadent truffles. I often double the recipe to give as gifts. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3-1/2 dozen.
Number Of Ingredients 5
Steps:
- Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.
Nutrition Facts : Calories 147 calories, Fat 10g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 17mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE COVERED STRAWBERRIES
Why pay top dollar for chocolate-covered strawberries when you can easily make them at home -- super fresh and at a fraction of the cost? For the best finished look, try to find jumbo berries with stems.
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 1 pound chocolate covered strawberries
Number Of Ingredients 3
Steps:
- Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
- Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
- Set the strawberries aside until the chocolate sets, about 30 minutes.
- Copyright 2003 Television Food Network, G.P. All rights reserved
CHOCOLATE-STRAWBERRY TRUFFLES
These creamy chocolate truffles are made with just 3 main ingredients plus your favorite toppings. They make gorgeous edible gifts, too!
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield 22 servings, 3 truffles each
Number Of Ingredients 4
Steps:
- Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted.
- Add dry gelatin mix; stir 2 min. until completely dissolved. Cool to room temperature. Gently stir in COOL WHIP. Refrigerate 2 hours or until mixture is firm enough to handle.
- Scoop mixture into 1-inch balls; place on waxed paper-covered baking sheets. Refrigerate 1 hour. Working with a few balls at a time, roll in suggested coatings.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
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4.9/5 (10)Total Time 25 minsCategory Candy, DessertCalories 172 per serving
- 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.
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- In the bowl of your stand mixer with the paddle attachment, blend the cream cheese and powdered sugar until combined. Add in the strawberry purée and mix until combined. Put the bowl in the freezer and chill the filling for about 30 minutes so it firms up and is easier to roll into balls.
- Use a spoon or cookie scoop to take about 2 tablespoons of the filling and use your hands to roll it into a ball. You should get about 14 balls. Set the balls on a cookie sheet lined with parchment paper and freeze for another 30 minutes.4. Use a double boiler to melt the chocolate. When it is almost melted, stir in the milk. Use a fork to dip each ball into the chocolate and coat fully. Place back on the cookie sheet. Once all of the balls are dipped, put them in the refrigerator for a few minutes for the chocolate to firm up.
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