Strawberrytrufflecocktail Recipes

RAW STRAWBERRY-FILLED CHOCOLATE TRUFFLES

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.

20 FRESH STRAWBERRY COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a strawberry cocktail in 30 minutes or less!

STRAWBERRY TRUFFLE (COCKTAIL)

Steps:

• Put all of the ingredients into a blender(as an option, you can add some crushed ice.)
• Blend until smooth.
• Pour into a large glass.
• Garnish with a fresh strawberry if desired.
• Sit back, relax and enjoy!

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 TARTLETS

Steps:

• Put the strawberries on a flat surface and cut them, widthwise, into 1/4-inch thick slices. The slices should be thin enough to bend slightly when you cut them.
• Using a vegetable peeler and, with a light touch, remove the zest from half of the lemon. Try to remove the zest in small pieces and leave the pith (the white part) behind. Juice the lemon and the lime and add them to a bowl along with the zest, sugar and strawberries. Cover the bowl and refrigerate.
• Preheat the oven to 375 degrees F. Meanwhile, sift the powdered sugar and flour into a medium bowl. Use your hands to push the sugar and flour through the strainer to make it easier. Stir in the melted butter and the orange juice. Stir to blend.
• Invert a baking sheet and put it on a flat surface. Coat it with a thin layer of nonstick spray as an added precaution against sticking. Spoon a generous teaspoon of the batter near the corner of the sheet and use a small offset spatula to spread it thinly into a small, imperfect oval. Take care to leave space between each oval because they will spread when they are baked. You should be able to fit about 12 on the tray.
• Bake them in the oven until light brown, about 5 to 8 minutes. Remove the tray from the oven. Put the tray by the inverted muffin tin. Use the offset spatula to lift the shells, 1 by 1, off the tray. Using your fingers, put a shell over the muffin tin bottom, pressing down to create a tart shell. The sides will overlap or be higher than the muffin hole. Your goal is to make a tart shell to fill with the strawberries. Repeat with the remaining shells. Allow them to cool.
• Strain the liquid from the strawberries and pour it into a small pan. Reduce over medium heat until it becomes syrupy and thick. Pour it back over the strawberries and toss to blend. Return to the refrigerator to chill again. When ready to serve, put a small dollop of sour cream in the bottom of each shell and top with some of the strawberries. Sprinkle with a touch of granulated sugar. Serve immediately.

STRAWBERRY SHORTCAKE TRUFFLES

Steps:

• Place 1 cup of the white chocolate candy coating into a medium-sized microwave-safe bowl and microwave it until melted, about 1 minute. Stir until the candy coating is entirely smooth and free of lumps.
• Set the coating aside to cool slightly.
• Blend the berries and orange zest in a food processor or mixer until it is a smooth puree.
• Place the crumbled cake into a large bowl. Pour the puree on top and stir until the cake and puree form a smooth paste. Add the melted candy coating and stir until smooth, and stir in a drop or two of red food coloring, if desired, to make the mixture a light pink.
• Cover the candy mixture with cling wrap and refrigerate it for an hour to allow it to firm up. Cover a baking sheet with aluminum foil and set aside for now.
• Once the candy has set a bit, use a teaspoon to scoop out small balls of candy, roll them gently between your hands, and place them on the baking sheet.
• Put the baking sheet of formed truffles in the freezer for one hour to make them firm enough to dip.
• Once the candies have chilled enough to dip, place the remaining 2 cups of white chocolate candy coating in a microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Stir until the chocolate is melted and smooth.
• Using dipping tools or two forks, dip each truffle center into the melted white chocolate candy coating and place the dipped truffles on the baking sheet. If desired, you can top the truffles with red sprinkles, dried strawberries, or any other decorative touches. Make sure to add the sprinkles or dried berries while the chocolate is still wet so they adhere properly.
• Once you have finished dipping the truffles in the chocolate, place them in the refrigerator to finish setting the chocolate for 15 minutes, then remove them from the baking sheet and serve. Store the truffles in an airtight container in the refrigerator for up to a week.

SUPER STRAWBERRY TRIFLE

Steps:

• Toss strawberries and sugar together in a bowl; refrigerate for 30 minutes.
• Beat milk and pudding mix together in a bowl with a whisk for about 2 minutes; fold whipped topping into the pudding mixture.
• Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto cut side of 1 layer putting it together with one of the remaining layers; cut into 2 inch pieces. Spread jam onto the remaining layer and also cut into 2-inch pieces; sandwich pieces together.
• Layer about half the cake pieces into the bottom of a trifle bowl; top with a layer of about half the strawberries. Spread a layer of the pudding mixture atop the strawberries. Repeat layering. Top with blueberries.
• Cover bowl with plastic wrap and refrigerate for 4 hours.

RASPBERRY TRUFFLE COCKTAIL

Steps:

• Place chocolate almond milk in a small saucepan; heat through. Add vodka and raspberry liqueur; transfer to a mug., Pour vanilla almond milk into a small bowl. With a frother, blend until foamy. Spoon foam into mug. Sprinkle with cocoa if desired.

CHOCOLATE-STRAWBERRY TRUFFLES

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.