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
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