strawberry covered dark chocolate truffles
Remember that cheat day? THEEEEEEESE. To be fair, though, it’s Galentine’s Day.
The day when a gaggle of gals get together (or in this case, a gaggle of bloggers get together on the WWW) and share waffles/treats/stories of love and truth and wisdom and happiness. And strawberry covered dark chocolate truffles. So I had a very good excuse for eating all the truffles. I mean, TWO TRUFFLES. OK, fine. I ate three truffles.
You may be thinking, “Waiiiiit, Steph, you mean chocolate-covered strawberry truffles, right.” To which I would answer, “No ma’am/sir,” these are actually the inside-out version of a chocolate-covered strawberry, which I think is oh-so neat and nifty. It’s a fudgy dark chocolate truffle rolled in freeze-dried strawberries; but it still sort-of tastes like a chocolate-covered strawberry. It’s so 2015.
I really don’t know why I don’t make truffles on a weekly (daily?) basis. They’re SO EASY. You just mix heavy cream, butter and chocolate in a bowl until it’s all melty and smooth and gahhhhhh = how I reacted when I stirred the delicious goodness you see below. Then you let it chill in the fridge for a couple of hours until firm. Then you scoop the mixture into balls, roll them in some crushed freeze-dried strawberries and you’re done. I mean, c’mon: Four ingredients and like 15 minutes of work for a decadent dessert? It’s like I had to eat them because I needed to do something else to fill all that time I saved.
I don’t know what your Valentine’s Day plans are — sadly, mine will be fairly lame because the husband is working this weekend, but we are going out for a fancy-pants dinner next week! — but if you haven’t settled on dessert yet, I highly suggest giving these truffles a whirl. And even if you have settled on dessert, you can make these as a pre-dinner dessert or a post-dessert dessert: because when it’s Valentine’s Day, the day of love and chocolate, these are legitimate dessert-eating times.
And if nothing else, you can make them right now, text your gal pals for a last-minute Galentine’s Day get-together, and they’ll be ready by the time they come over. Make sure somebody brings the waffles!
P.S. UPDATE — I have now eaten four truffles. No regrets.
Here are the other fabulous bloggers’ recipes for Galentine’s Day!
Ganache Topped Truffle Brownies from That Skinny Chick Can Bake
Chocolate Honey Bombs from The Live-In Kitchen
Brownie Batter Chocolate Tart from Melanie Makes
Coeur a la Creme with Dark Chocolate Ganache and Strawberries from Heather’s Dish
Chocolate Cheesecake from NeighborFood
Cheesecake Milkshakes from Chocolate Moosey
Campari and Passion Fruit Sorbet from Food Lust People Love
Boston Cream Trifles from gotta get baked
Grilled Cheese & Chocolate Sandwich with Ganache Dipping Sauce from Climbing Grier Mountain
Red Velvet Chocolate Chip Cookies from Namely Marly
Wicked Waikiki Sour from Pineapple and Coconut
Anise-Scented Ice Cream with Candied Fennel Seeds from girlichef
Mini Heart-Shaped Chocolate Cakes with Raspberry Whipped Cream from A Cookie Named Desire
Nutella Fudge with Raspberries from The Food Charlatan
- 8 ounces bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 (1 ounce) bag freeze-dried strawberries
- Place chopped chocolate in a medium bowl. In a small saucepan, bring heavy cream and butter just to a boil.
- Pour cream-butter mixture over chocolate in bowl; stir until melted. Chill at least 2 hours until set.
- Meanwhile, pulse strawberries in a food processor until finely crushed. When chocolate mixture is fully chilled, use a small scoop to form 1-inch balls.
- Roll each ball in crushed strawberries. Chill until set.
Keywords: Valentine, Valentine's, Valentine's Day
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