Strawberry Truffles

Products Used


  • 2 bars (3 1/2 oz each) premium dark chocolate (cocoa content between 55 and 60% cocoa mass)
  • 2 cups strawberries (preferably frozen and organic) 
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup freeze dried strawberries
  • 12-16 ounces chocolate coating (wafers/candy melts)


  1. Chop chocolate bars into small pieces and place in a bowl large enough to hold all ingredients. Set aside.
  2. Puree defrosted berries until smooth. Measure 1/2 cup + 1 tablespoon strawberry puree (any extra can be added to sparkling water for a fruit-infused drink) and place puree in a saucepan with sugar and bring to a boil. Remove from heat and pour into bowl containing chopped chocolate. Stir using a whisk until all chocolate is melted.
  3. Chop freeze dried strawberries into small pieces. Lots of strawberry powder will be created and that is fine. Add all of it to the above mixture.
  4. Allow mixture to firm up for 3-4 hours or overnight or until firm enough to be scooped and hold its shape.
  5. Using a melon baller, scoop out strawberry ganache into round balls. Remaining ganache can be pressed and rolled by hand into balls. Set aside.
  6. Melt chocolate coating according to manufacturer’s directions.
  7. Place some chocolate coating on the palm of your hand and roll a round ganache ball into it. Place on plastic-lined cookie sheet. Repeat until all is done. If chocolate coating becomes too firm and/or cold reheat it. Roll truffles a second time into chocolate coating.
  8. If desired decorate truffles with a small piece of freeze-dried strawberries adhered to truffles using a small amount of coating.
  9. Keep truffles refrigerated. 
Imperial Sugar Insight

Prepare these with chocolate containing between 55 and 60% cocoa to ensure filling properly sets.

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