These 3-ingredient chocolate strawberry truffles are made from creamy dark chocolate ganache coated in crushed freeze dried strawberries for an easy and delicious treat.
Looking for more recipes like this one? Don’t miss this chocolate truffle cake, chocolate chip cookie dough truffles, and white chocolate cake with ganache drip.
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Why You’ll Love These Truffles
Quick and Easy. With just three ingredients and a few simple steps, you’ll have a plate full of delicious truffles to enjoy.
Make Ahead. These chocolate strawberry truffles can keep for a long time. You can keep them refrigerated for several weeks, or frozen for several months.
Perfect for Gifting. Since they keep so well, homemade chocolate truffles make a great gift for the holidays, or to add to your Christmas cookie boxes.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Chocolate. I recommend a good-quality dark chocolate when making homemade truffles. I prefer around 55% cacao, which is just sweet enough, and not too bitter like darker chocolate can be.
- Heavy Whipping Cream. You need heavy whipping cream, not milk or light cream, for the ganache to thicken and set properly.
- Freeze-Dried Strawberries. The freeze-dried strawberries are crushed to a powder, then used to coat the truffles. Not only does it look beautiful, but it adds a tart punch of strawberry flavor that’s so good with the dark chocolate ganache.
Instructions
- Chop the chocolate into 1/4 inch chunks and place in a bowl.
- In a saucepan, warm the cream over medium heat, just until it begins to gently simmer.
- Pour the hot cream over the chopped chocolate, let stand for 1 minute, then stir until you have a smooth and shiny ganache.
- Cover the bowl and refrigerate for at least 2 hours (or overnight), until well chilled and very firm.
- Use a small cookie scoop to scoop the ganache into 20 truffles, then roll each into a ball.
- Coat each truffle in the crushed freeze-dried strawberries, wait 10 minutes, then coat them again.
- Store the truffles in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3-6 months.
Recipe Variations
Hard Chocolate Shell
If you like a chocolate truffle with a creamy center and a hard chocolate shell, then you can coat the ganache in melted dark chocolate. Set the dipped truffles on a baking sheet lined with wax or parchment paper. Before the chocolate coating sets, sprinkle it with the crushed freeze dried strawberries.
White Chocolate Ganache
For a white chocolate truffle, you have to use a much higher ratio of white chocolate to heavy whipping cream. White chocolate is much softer than dark chocolate, and doesn’t need much cream to turn it into ganache. I recommend a 4:1 ratio of white chocolate to cream. So for 8 ounces of white chocolate you would use 2 ounces of heavy whipping cream.
TIP: White chocolate can have a very yellowish hue, especially when melted. For a prettier, whiter ganache, add a few drops of “bright white” food coloring. This will neutralize the yellow and give the ganache a creamy white color.
Frequently Asked Questions
What kind of chocolate should I use?
Your chocolate strawberry truffles will only be as sweet or as bitter as the chocolate that you use. I recommend a good-quality dark chocolate when making homemade truffles. I prefer around 55% cacao, which is just sweet enough, and not too bitter like darker chocolate can be.
Can I use chocolate chips instead of chopped chocolate?
Yes, you can use chocolate chips to make ganache, although they don’t melt quite as smoothly as a bar of good-quality chocolate will. I recommend using semi-sweet or dark chocolate chips, not milk. You’ll need a little less than 1 1/4 cups of chocolate chips to equal 8 ounces.
Where can I find freeze-dried strawberries?
Many major grocery stores now carry freeze-dried strawberries, and you can also find them at Target and Trader Joe’s, as well as on Amazon.
Can I use milk or half and half instead of heavy whipping cream?
No, the ganache will not thicken and set up properly unless you use heavy whipping cream.
You Might Also Like
Chocolate Truffle Cake 
Chocolate Chip Cookie Dough Truffles 
Strawberry Pretzel Pie 
Strawberry Crumb Bars
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Chocolate Strawberry Truffles
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
Ingredients
- 8 oz good-quality, semi-sweet chocolate (50-60% cacao)
- 7 oz heavy whipping cream
- 1 oz freeze-dried strawberries finely crushed
Instructions
- Chop the chocolate into 1/4 inch chunks and place in a bowl.
- In a saucepan, warm the cream over medium heat, just until it begins to gently simmer.
- Pour the hot cream over the chopped chocolate, let stand for 1 minute, then stir until you have a smooth and shiny ganache.
- Cover the bowl and refrigerate for at least 2 hours (or overnight), until well chilled and firm.
- Use a small cookie scoop to scoop the ganache into 20 truffles, then roll each into a ball.
- Coat each truffle in the crushed freeze-dried strawberries, wait 10 minutes, then coat them again.
- Store the truffles in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 3-6 months.
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