An easy and decadent melt in your mouth recipe for incredible homemade Strawberry Truffles. These rich delicious dark chocolates are both vegan and dairy-free.
In a small saucepan combine coconut milk and coconut butter. We're using the cream from the top of the can of coconut milk and then some of the liquid. Heat on medium until coconut butter is melted and small bubbles start to appear under the surface.
Pulse freeze-dried strawberries in a food processor until there are mostly small chunks and fine strawberry powder. No food processor? Finely chop with a knife until most pieces are uniform in size.
Put chocolate in a heatproof bowl. Pro tip: chop in uniform sizes to ensure even melting.
Pour warmed coconut milk/butter mixture over the chocolate. Let it sit for two minutes and then gently stir with a silicone spatula until smooth. Pro tip: if lumps remain, keep gently stirring until the heat from the chocolate melts them. Add in most of the crushed strawberries, reserving about 2 tbsp in the food processor.
Allow the ganache to cool for an hour on the counter and then transfer to the fridge until mostly firm. It is ready when it has the consistency of cookie dough. It should be workable but not messy on your hands.
Using a spoon, cookie scoop, or melon baller, place truffles on a parchment or waxed paper-lined rimmed baking sheet. Pro tip: make all your truffle scoops at once and then go back and gently roll them into uniform shapes. Place the truffles in the freezer for 1 hour.
In a microwave-safe bowl, heat chopped chocolate for 30 seconds in the microwave. Wait 30 seconds, and then cook for another 30 seconds. Wait another 30 seconds and then microwave for an additional 30 seconds. <---don't skip this heat/wait/heat/wait process as it melts the chocolate without overheating it! Overheated chocolate will look dull and streaky when it cools.
Add in the coconut oil and stir until it has melted. Allow chocolate to cool to 84-88 degrees F. I used a kitchen thermometer to test this, but if you don't have one, the chocolate is likely ready when it is starting to set around the edges of the bowl.
Check the consistency of the reserved strawberry powder to see if it is still workable. Mine clumped up a bit so I pulsed it again in the food processor until it was workable.
Remove truffles from the freezer and place one ball in the melted chocolate. Spoon chocolate over it until covered. Use the spoon to place the truffle on the tines of a fork. Gently use your free hand to tap the hand holding the fork to remove excess chocolate. Don't tap the fork directly or your truffle may fall.
Remove the truffle from the fork by scooting it onto the waxed paper-lined baking sheet. You can make this easier by nudging it off with a toothpick or skewer. Immediately sprinkle it with a pinch of the strawberry powder. If you wait too long the strawberries will not stick to the chocolate coating.
Repeat until all the truffles have been dipped. Pro tip: if your dipping chocolate starts to get hard to work with, microwave for 5 seconds at a time until it has returned to a pourable consistency.
Allow the truffles to cool on the baking sheet on the counter (not the fridge!) until the chocolate coating has hardened and they are no longer warm to the touch. Transfer to an air-tight container and store in a cool part of the house.
Do not cover the ganache mixture with plastic wrap or anything else while it is cooling in the fridge as it could create condensation.
If your ganache is too hard when you take it out of the fridge, let it sit at room temperature until it is workable. Alternatively, you could microwave it for 10 seconds, stir and microwave in 5-second increments until it is workable.