5 Ingredient Strawberry Chocolate Truffles Without Food Dye!

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a dairy-free option with a rich texture.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while maintaining sweetness.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sugar substitute.

crushed nuts

🥗Healthier: toasted coconut flakes

💰Cheaper: oatmeal

Coconut flakes add flavor without the cost of nuts.

Prepare the chocolate: Place the finely chopped chocolate into a heatproof bowl.

Heat the cream: In a small saucepan, gently heat the cream until hot and steaming but not boiling. Remove from heat and stir in the strawberry jam until fully dissolved.

Make the ganache: Pour the hot cream mixture over the chopped chocolate. Let sit undisturbed for 2–3 minutes to soften the chocolate. Stir slowly from the center outward until completely smooth and glossy. Stir in the vanilla and optional pinch of salt.

Chill: Cover and refrigerate for about 4 hours (or up to 6 hours if using coconut cream) until firm enough to scoop.

Make the strawberry coating: Blend the freeze-dried strawberries into a fine powder. For the smoothest coating, sift out any larger pieces.

Form the truffles: Scoop and roll the chilled ganache into small balls. Roll each truffle in the strawberry powder until fully coated. Place on parchment and refrigerate to set.

Serve: Serve cold for a firm bite, or let sit at room temperature about 10–15 minutes for a soft, melt-in-your-mouth center.

Cooking Techniques

Spice Level:

Dietary

Allergens