Chocolate Covered Strawberry Truffles Food
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.
STRAWBERRY TRUFFLES
A new spin on the usual chocolate-covered strawberries.
Provided by Melissa Gray
Time 1h50m
Yield 24
Number Of Ingredients 8
Steps:
- Place strawberries in a food processor or blender; process until smooth, stopping to scrape down sides as needed, about 30 seconds. Pour through a fine mesh strainer into a small bowl, pressing pulp with the back of a spoon to release all juices; discard pulp. Measure ¼ cup strawberry puree.
- Combine white chocolate chips, whipping cream, and ¼ cup strawberry puree in a medium-size heatproof bowl. Microwave on HIGH in 15-second intervals, stirring after each interval, until melted (mixture will be thick), about 45 to 60 seconds total. Stir in lemon zest and salt until well combined. Stir in food coloring, if desired. Cover with plastic wrap, and refrigerate until firm, about 1½ to 2 hours.
- Stir together pink and white sanding sugars in a shallow dish. Scoop chilled white chocolate mixture into 24 portions using the large side of a melon baller or a small (about 1¼ inches in diameter) cookie scoop. Working with 1 portion at a time and using hands, roll each portion into a ball, and place in sugar mixture, tossing gently to coat fully. Place on a parchment paper-lined baking sheet. Serve immediately, or store in an airtight container in refrigerator for up to 1 week or in freezer for up to 2 months. Let chilled truffles stand at room temperature for 30 minutes before serving. Or (if frozen) thaw truffles in refrigerator overnight.
CHOCOLATE COVERED STRAWBERRIES
Provided by Aaron McCargo Jr.
Categories dessert
Time 15m
Yield 8 strawberries
Number Of Ingredients 4
Steps:
- Chop pretzels and nuts and place in 2 separate bowls. Chop chocolate.
- In a double boiler, melt chocolate until smooth and velvety.
- Dip strawberries in chocolate and then in pretzels or nuts.
- Place covered strawberries on a 1/2 sheet tray lined with waxed paper. Allow to set at room temperature and serve
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- Heat heavy cream over medium heat in a small sauce pan. Bring the cream to a simmer, the remove from heat.
- Pour one package of dark chocolate chips into a heat-safe bowl. Pour the heated cream over the top of the chocolate chips and allow to rest for five minutes.
- Stir the chocolate mixture until well combined, then add all but one tablespoon of the crushed strawberries. Stir to combine.
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- 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.
- Roll each portion into a ball, place them on a parchment lined baking sheet and refrigerate for 1 hour. Reshape into rounder balls if necessary, if the truffles are still too soft, place the tray in the freezer for about 15 minutes.
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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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