These Strawberry Creme Dark Chocolate Truffles are simply melt in your mouth goodness. Made with coconut butter, strawberries and covered in a delicious rich, dark chocolate topped with Blueberry Salt.
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.