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. 
These look awesome!
Did it take a long time to get the ice cream to freeze?
Janna,
I let it set in the ice cream about 30 minutes between each step. I wasn’t in a big hurry and 30 minutes was perfect.
I love the last photo, the way the ice cream has so perfectly filled the liner and the way the frosting swirls on top. And that frosting sounds fabulous! I am going to try it on my Chile Variado Cupcakes for an extra spicy combination.
This was a REAALLY good idea!
I love cookie-dough anything. 🙂
I totally do the mush thing too! In fact, for all my birthdays as I kid I would ask for cake mush, which meant my mom would take my slice of cake and ice cream and mash it up for me with a fork. The amazing thing is that while I would be full after a slice of cake and a scoop of ice cream, I can eat double that when in mush form. Yum!
That’s awesome Katie – glad I’m not the only cake mush eater out there!
This is insane! And by insane, I mean TOTALLY AWESOME! COME ON!!!! I am SO making these!
What an awesome idea! How do you store them – does the cake part get too cold if you freeze them?
Hillary
Chew on That
These are so incredible – Love them!!!
Hillary – I kept them in the freezer. It did make the cake part cold, but I’m personally a fan of cold/frozen cake anyways.