Chocolate Covered Strawberry Truffles

You didn’t think I could resist dreaming up a treat for Valentine’s Day did you? I’ve always enjoyed the holiday and have fond memories of pouring through all the cartoon cards in my heart decorated box in grade school and placing small boxes of chocolate outside the dorm doors of all my girlfriends in college. I’ve also always loved stocking up on Dove hearts when they go on sale! Now I use the holiday as an opportunity to pour over cookbooks and blogs and come up with an indulgent gourmet meal. I haven’t decided on the menu yet for this year, but I’m leaning towards braising short ribs!

When I think of Valentine’s Day, I think of chocolate covered strawberries and truffles, so why not combine the best of both worlds? These truffles contain a rich and creamy strawberry center that I initially had a bit of trouble with – in fact, it took 4 batches of wasted strawberry puree until I achieved the consistency I was looking for (thank goodness I was using the less expensive frozen berries and not the out of season expensive fresh ones)! But my patience and persistence paid off and I finally nailed it. The strawberry centers are simply coated with chocolate. I did drizzle a bit of white chocolate over the truffles and included the directions for this in the recipe below, but would probably actually skip this step next time because I think it detracts a bit from the gorgeous red strawberry centers and it was extra work. The filling is a bit sticky when it warms up, so be sure to chill the dough as needed to avoid this. Happy Valentine’s Day!

Chocolate Covered Strawberry Truffles
Printable Recipe

1 cup pureed strawberries (I pulsed 8-10 thawed frozen whole strawberries in the food processor)
1/2 cup granulated sugar
2 tablespoons unsalted butter
1/2 cup flour
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1 1/2 tablespoons vegetable oil
1/3 cup white chocolate chips
Several drops of pink gel food coloring

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. Makes 12 truffles.

Nutrition: 106 calories, 4.1g fat, 0.8g fiber, 0.9g protein per truffle
Cost: $0.34 per truffle

51 Responses to Chocolate Covered Strawberry Truffles

  1. Oh my Kerstin these look so delicious!!! I love a new twist on a chocolate covered strawberry! I notice you’ve incorporated what you learned from the food photographer – love the photos! :)

  2. truffles are such a hassle, but i’ll be darned if these would be worth every hair-pulling moment! i LOVE that filling, both its looks and flavor. nicely done.

  3. So if you ever want to hire someone to be the person who bites into the truffle for the photo. I can do that. Free of charge.

    They look amazing! I can tell that you got the consistency just right.

  4. Oh, these are perfect! Perfect for Valentine’s Day and perfect for any day of the year! Nice perseverance, BTW! And, I love your photographs. Great composition – love the red heart fabric in the background. Have a great Valentine’s Day and a great weekend.

  5. oh my goodness- these look incredible! I love that they’re so much more than the traditional chocolate covered strawberry!!! Enjoy your Valentine’s Day! Can’t wait to see what you decide on for the whole menu

  6. Do you have any tips for getting the consistency right? I just tried to make these, and the strawberry mixture didn’t set. It was tasty, but didn’t hold its shape at all. What did I do wrong?

  7. Hi Mmmmm – Sorry you had consistency problems. I actually struggled a bit with that as well. Definitely make sure the strawberry liquid is reduced to 1/2 cup or even a bit less than a 1/2 cup. You can also add in a bit more flour (I’d suggest a tablespoon at a time) to thicken the dough up. Or, you could try putting the truffle centers in the freezer, instead of the fridge, to harden them up before dipping. I hope these tips help – please let me know how they turn out!

  8. They look great, except for the one that was bitten in half. Seeing someone’s toothmarks in food isn’t appetizing…cut one in half to show the interior.

    Congrats on the URS experience!

  9. Hey Kerstin! I am Meghan Thorne’s sister, and I am planning my wedding for next April. I thought these truffles would make excellent favors, but I’m wondering if they need to be refrigerated at all times. Do you think leaving them out on the tables at the reception would be a bad idea? Thanks, Lisa.

  10. I tried these today because you did a lovely job and the pic was great. I’m afraid the taste was flat and floury. I didn’t enjoy them. My 15 year old bottomless pit wouldn’t eat them. Sorry.

  11. YUM! i made these as valentine’s treats for my family and friends and they turned out great. (did not taste floury at all). i used fresh strawberries because they were actually cheaper than the frozen ones i found and they worked out just fine. definitely something to keep in mind if you ever have an abundance of fresh strawberries :) thanks for a lovely recipe.

  12. Okay they look great but, I’m having some problems…..I’m try to get this down perfect because 1. Its for my wife and this the only valentines day candy she like 2. This my first time cooking something this so please please please please help…..okay so my problem are that the filling won’t form and stay a lil stiff so, that I can dip them…….another is keeping the lumps of flour out of the filling…. and last is it okay to add a lil cornstarch or to use cornstarch instead of flour would be okay…. and that all the questions I have for now thank you

  13. Hi Buddy – How sweet of you! Please check out my tips to Mmmmm above on how to firm up the filling – the consistency should be like cookie dough. If you’re flour is forming lumps, you may want to try sifting it before putting it into the dough, and I would not substitute cornstarch. Good luck :)

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