These Strawberry Crème Dark Chocolate Truffles are simply melt in your mouth goodness, covered in a delicious rich, dark chocolate ganache topped with Blueberry Salt. I had to actually try and not eat one of these in just one bite, too. They were screaming to be popped in my mouth one after the other, but I do have restraint – sometimes!
I recently posted on How to Make Coconut Butter and it was quite an eye opening experience. As usual, one image of something led to another and then a recipe revealed itself to me and I had to make it and see how I could put my little spin on it in the process.
Sometimes you see a recipe and one of the ingredients is something that takes a bit to put together and in this case it was the coconut butter. That is if you want to make it yourself instead of buying it. I wanted the full experience of making this treat and the coconut butter process was pretty cool. Plus an added benefit to these truffles, if this matters to you, is that they are vegan, gluten free and Paleo friendly. Not bad eh?
In a food processor blend together the strawberries, coconut butter, mango extract and maple syrup. I find the mango extract is a perfect flavor addition and really bumps up the fruit flavor here, which compliments the strawberry beautifully. It’s optional.
The maple syrup is the sweetener here and I was fortunate enough to receive a delicious bottle of Blis Tahitian Vanilla Infused Maple Syrup from some dear friends. This stuff is the best, although regular maple syrup would work just fine, too.
Using a small ice cream scoop I placed the strawberry creme mounds on a tray lined with parchment paper to keep them from sticking. The pan needs to be able to easily fit in the freezer.
While the strawberry creme truffles are firming up in the freezer either use dark chocolate chips or chop up your chocolate and place in the top of a double boiler for melting with the heavy cream. Stir constantly until the chocolate is melted and the mixture is smooth.
Allow the chocolate ganache to slightly cool or it will melt the strawberry creme filling. Working quickly using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet. Or place the chocolate in a squeeze bottle and in circular motions cover the strawberry creme balls. Sprinkle with Blueberry Salt.
Strawberry Creme Dark Chocolate Truffles
- For the strawberry creme:
- 2 cups coconut butter
- 2 cups sliced strawberries
- 2 tbsp Mango extract
- 4 tbsp Maple syrup
- For the chocolate:
- 1 cup dark chocolate
- 3 tbsp heavy cream
- Blueberry Salt recipe soon!
- Place the coconut butter, berries, mango extract and maple syrup in a food processor, mix together.
- Using a cookie scoop or a spoon, drop small balls of the filling onto a baking sheet lined with parchment paper or a Silpat baking sheet. Makes between 20 and 24 depending on size of scoop.
- Stick the baking sheet, with all the formed balls in the freezer to firm up for 30 minutes.
- Bring the heavy cream almost to simmer using a double boiler and turn off the heat. Add the chocolate, stirring constantly until the chocolate is melted and the mixture is smooth.
- Allow to slightly cool or it will melt the strawberry creme filling and working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet. You could also pour the chocolate in a squeeze bottle, and in circular motions, cover the strawberry crème balls. Sprinkle with Blueberry Salt.
- Place the finished truffles back in the freezer to firm up. It should take about 30 to 60 minutes.
Adapted from the Strawberry Creme Truffles by Melissa over on MyWholeFoodLife which were the inspiration behind these tasty delectables.