If there are two things you see a lot of on Valentine’s Day, it’s truffles and chocolate-covered strawberries. This recipe combines the two into one chocolatey treat that’s perfect for your sweetheart. Chocolate truffles are stuffed inside a strawberry and then the whole thing is dipped in chocolate and sprinkles. If you ask me, the sprinkles are the best part (but I may be addicted to sprinkles so I might not be the best judge of that!).
Ingredients Chocolate-Covered Strawberry Truffles
- 10 ounces semisweet chocolate, divided
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 24 strawberries, washed and dried very well
Method Chocolate-Covered Strawberry Truffles
- Chop 4 ounces of the chocolate and place it in a medium heat-safe bowl. Heat the heavy whipping cream in a small saucepan over low heat until just before it starts to boil. You can also heat it in the microwave on high for about 40 seconds. Pour over the chocolate. Let sit for 30 seconds or so, then whisk until smooth. If the chocolate doesn’t want to melt all the way, you can heat it in the microwave on high in additional 10-second increments, whisking after each, until the mixture is smooth. Whisk in the vanilla. Cover and refrigerate until firm, 1 to 2 hours.
- Line a cookie sheet with waxed paper. Once the chocolate is firm, scoop 1-tablespoon-sized balls and place on the prepared cookie sheet. Refrigerate for at least 30 minutes. You can also do this step the night before and refrigerate overnight; just wrap the cookie sheet in plastic wrap or place the truffles in a resealable container.
- When you’re ready to assemble the truffles, remove them from the refrigerator. Cut each ball in half, then roll to make them round. Refrigerate while preparing the strawberries.
- Remove the green tops of the strawberries. Using a small knife, cut out about a dime-sized circle in the top of each strawberry. Gently press a truffle into each strawberry.
- Melt the remaining 6 ounces of chocolate. You can do this by placing them in a heat-safe bowl over a pot filled with 1 inch of boiling water, or you can heat it in the microwave on 50 percent power in 30-second increments, stirring after each. Place the sprinkles in a bowl. Line a cookie sheet with waxed paper. Dip the truffle side of each strawberry in the chocolate, dip in the sprinkles, and place it on the prepared cookie sheet. Refrigerate to set. Store, covered, in the refrigerator. These are best eaten the day they’re made but will last up to 2 days when kept in the refrigerator.
Tip Try dipping the stuffed strawberries in white chocolate instead of semisweet for a tuxedo truffle!