Strawberry Ganache Truffles
These melt in your mouth strawberry ganache truffles are soft, velvety, and so decadent. They are easy to make with no scooping, rolling, or shaping required. Finished with a dusting of finely ground freeze-dried strawberries, they are perfect for any celebration and make the perfect gift.
Chocolate truffles are one of those treats i can never resist, and this combination of strawberry and dark chocolate is absolutely perfect. Over the years, I’ve tested countless truffle recipes, and I’ve learned that keeping the ganache simple and using high-quality chocolate really makes all the difference.
If making homemade truffles intimidates you, then these sliced truffles are for you. Instead of scooping and rolling, I spread the ganache into a baking pan and chill it, then cut into tiny, perfectly uniform squares. This method is quick, simple, and much less messy than traditional truffle recipes.
Why You’ll Love Strawberry Ganache Truffles
- Luxurious texture- each truffle is incredibly smooth, with a creamy ganache that literally melts the moment it touches your tongue.
- Strawberry coating- dusting the truffles with freeze-dried strawberry powder gives them a subtle fruity pop and the color makes them look super pretty.
- Perfect for gifting- whether it is Valentine’s Day, a birthday, or just a special treat for someone you love, these truffles are a thoughtful homemade gift.
- Simple to make- no rolling, scooping, or shaping required. Just pour the ganache into a pan, chill, and cut into squares. It is effortless and keeps your hands AND kitchen clean!
Ingredients For Homemade Truffles
Here are a few ingredient notes to help you get started. Scroll down to the recipe card at the bottom of the page for the full list of measurements and step by step instructions.
- Chocolate- use good quality semi-sweet or dark chocolate bars. The better the chocolate, the smoother and richer your ganache will be. I use Lindt 70% cocoa.
- Espresso powder- just a small amount enhances the chocolate flavor, making it taste more complex without adding a coffee taste.
- Butter- using unsalted butter makes the truffles extra smooth and creamy. Butter adds fat, which gives the ganache a softer, silkier mouthfeel instead of a firm, fudge-like texture.
- Heavy cream- provides the base for the ganache.
- Freeze-dried strawberries- crushed into a fine powder, these add a natural strawberry flavor and a beautiful color without adding extra moisture. I use Trader Joe’s Freeze Dried Strawberries.
Choosing The Right Chocolate
Because chocolate truffles contain so few ingredients, using high-quality chocolate is key. Avoid chocolate chips, which are designed to hold their shape and will not melt smoothly. Opt for bars that create a silky, rich ganache.
- Callebaut- high quality Belgian chocolate, smooth and reliable, ideal for professional-level truffles.
- Valrhona- premium French chocolate with deep, complex cocoa flavor.
- Guittard- high-quality American chocolate that melts beautifully and has a rich, smooth flavor.
- Ghirardelli- easily found in grocery stores. Ghirardelli intense Dark 72% Cacao is a favorite of mine.
- Trader Joe’s Pound Plus- affordable, good-quality chocolate bars with simple ingredients that melt smoothly for ganache.
- Lindt- great for making ganache and has a rich, intense chocolate flavor. Lindt Excellence 70% Cocoa is a great choice.
Step By Step Instructions – Dark Chocolate Ganache
Tips For Success
- Finely chop chocolate- use a serrated knife to chop the chocolate into very small, uniform pieces, so they melt quickly and evenly.
- Use a double boiler- this will ensure that the chocolate melts slowly and evenly. Low, indirect heat keeps the ganache smooth and glossy.
- Chill until fully set- let the ganache chill in the refrigerator for at least 8 hours, or overnight if that’s more convenient.
- Make strawberry dust- pulse freeze-dried strawberries in a food processor or spice grinder until finely ground. Sift if needed for an extra smooth coating.
- Use a hot knife for cutting- run a sharp knife under hot water, wipe it dry, and slice the ganache into squares. Wipe the knife between cuts for sharp, clean edges.
Strawberry Ganache Truffles FAQ’s
Absolutely! Once chilled, scoop and roll the ganache into balls. Refrigerate for 30 minutes until firm and then coat in strawberry dust.
I recommend using chocolate bars instead, since chocolate chips contain stabilizers that can affect how smooth and creamy your ganache turns out.
I don’t recommend it for this recipe, since milk chocolate has more sugar and milk solids, which makes the ganache softer and sweeter. If you do use milk chocolate, you may need to reduce the cream slightly so the truffles can set properly.
Generally, you don’t need to refrigerate chocolate truffles. They can be stored in a cool, dry place away from direct sunlight. If your kitchen is warm, you can keep them in an airtight container. This helps prevent the chocolate from absorbing fridge odors and reduces the chance of chocolate bloom (those white streaks that can form when moisture or temperature changes affect the chocolate).
Yes, chocolate truffles can be frozen. Place them in a single layer in an airtight container, with parchment paper between layers to prevent sticking. Freeze for up to 2 months. Because these truffles are coated in freeze-dried strawberry powder, it’s best to freeze them without the coating, then finish them with the strawberry powder after thawing.
More Strawberry Dessert Recipes
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Strawberry Ganache Truffles
Ingredients
- 1 lb dark chocolate, chopped
- 1 cup heavy cream
- 1 tsp instant espresso powder
- 2 tbsp unsalted butter
- 1 oz freeze-dried strawberries
Instructions
- First, line an 8×8-inch square baking dish with parchment paper, leaving some overhang on the sides so you can easily lift the ganache out later.
- Next, pour the heavy cream into a small saucepan and place it over medium heat. Heat until the cream is steaming but not boiling. Then, pour the hot cream over the chopped chocolate and instant espresso powder.
- Let it sit for 1 minute, then stir until the chocolate is fully melted and smooth.
- Add the butter and stir until completely incorporated.
- Pour the ganache into the prepared baking dish. Gently tap the dish on the counter to level the top. Then, place the ganache in the refrigerator for at least 8 hours or overnight, until fully firm.
- Once firm, remove the pan from the refrigerator. Then, lift the ganache out of the pan using the parchment paper overhang. Dip a sharp knife in hot water, wipe it clean, and cut the ganache into 8×8 slices.
- Then, cut into 64 small square truffles. Working in batches, place the cut truffles in a large bowl.
- Grind the freeze-dried strawberries in a food processor or spice grinder, then sprinkle the powder over the truffles. Gently toss until evenly coated. Repeat with the remaining truffles.