25g freeze dried strawberries (plus more for rolling truffles in)
100ml heavy cream / full fat coconut milk
1 tablespoon softened butter
200g dark chocolate, chopped
Additional strawberry powder + ¼ cup cacao powder to roll truffles in
INSTRUCTIONS
Add the freeze dried strawberries to a food processor and process into a fine powder. Let it stand for a few seconds before opening so that the powder settles.
Set up a double boiler by bringing a deep bottomed pot of water to a boil. As the water comes to a rolling boil, reduce the heat to a simmer. Place a heat-proof bowl on top of the boiling water, and add the heavy cream and butter to it. Mix in the powdered strawberries and the chopped chocolate and use a spatula to stir until the chocolate has melted, and the mixture is fully combined and glossy. Remove the bowl from the heat.
Transfer the bowl to the refrigerator and let the mixture cool for about 3-4 hours. You want it to be set enough to scoop out the truffles and roll into balls.
Use a tablespoon or scoop to measure balls of the chocolate mixture and lightly roll them between your palms to form rounds, placing them on a parchment lined tray. Once all the truffles have been formed, pop the tray into the freezer for 10 minutes so they can firm up again.
Prepare your cocoa and strawberry powders by placing them in shallow dishes. Roll each truffle individually in either of the powders until evenly coated in a thin layer. This is optional, but recommended because it prevents the truffles from sticking to one another. You can also coat the truffles in powdered coconut milk, desiccated coconut, or finely chopped nuts.
Once coated, place the truffles in a jar or storage container, or enjoy immediately! Store them in the refrigerator for upto a week; freeze for upto 1 month.
Recipe by Sprig & Vine at http://sprigandvine.in/strawberry-dark-chocolate-truffles/