Chocolate Strawberry Truffles

Chocolate Strawberry Truffles

INGREDIENTS

• 8 oz semi-sweet dairy-free chocolate (chopped, or good quality chocolate chips) 
• 10 oz Stahlbush Island Farms strawberries, thawed (do not strain) 
• 3 tbsp vegan butter, block style, room temperature 
• Pinch salt, if using unsalted butter (to taste) 

For the Coating 

• 1 oz freeze-dried strawberries, blended up to a powder  

INSTRUCTIONS

1. Place the thawed strawberries (and any juices) into a blender, and blend until pureed. If you want very smooth truffles, blend well until smooth and then strain the seeds out with a fine mesh strainer. Otherwise, the strawberry seeds and bits of strawberry can enhance the strawberry experience! You should have about a cup (250 mL) of strawberry puree. 
2. Pour the strawberry puree into a small saucepan. Over medium-low heat, bring to a simmer until the volume is reduced by half (125 mL). This will take about 15-25 minutes depending on the size of your pot and the heat setting. Stir frequently to prevent scorching, and keep a heat safe measuring cup nearby to check the volume occasionally. 
3. Remove the pot from the heat and add in the chocolate. Allow the heat from the hot puree to begin melting the chocolate for a minute, then stir. Add in the vegan butter, and (if using) salt. If the chocolate is fully melting, place the pot over very low heat, stirring until incorporated but don’t bring to a boil or the ganache may burn and/or become greasy (broken emulsion). If you did not strain the strawberries, the mixture will not be perfectly smooth and this is okay! 
4. Pour the strawberry ganache into a heat safe bowl, cover and place in the refrigerator until chilled and firm, about 2 hours. 
5. Using a small cookie scoop or a spoon, scoop the ganache into walnut-sized pieces (about 2-3 teaspoons). Roll each mound into a ball with clean, dry hands. This process gets sticky pretty quickly from the warmth of your hands melting the chocolate. See tips in the Notes below. 
6. Roll each truffle in the freeze-dried strawberry powder. Store in a single layer over parchment or wax paper (or in individual paper candy cups) in an air-tight container. See Storage Options in Notes, below. Do not stack the truffles – the coating softens with time and the truffles will stick together, ruining their pretty coatings. 

Storage: 

The ganache can be made ahead of time and kept in an airtight container in the refrigerator for about 2 weeks. If the ganache has been in the refrigerator for more than 4 or 5 hours, it may need to rest for about 10 minutes at room temperature before scooping and rolling the truffles. 

Room Temperature Storage: the truffles keep for about 2-3 days at room temperature in an airtight container. 

Refrigerator Storage: in an airtight container for 2 weeks – for a softer and creamier texture, leave out for 20 minutes at room temperature before serving. 

Freezer Storage: about 3-6 months in n airtight container  – place them on a parchment lined tray – freeze uncovered until completely frozen then transfer them to a freezer safe bag or airtight container.