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.

Course candy, chocolate, Dessert

Cuisine American

Keyword chocolate, ganache, truffles, freeze-dried, strawberry, square, no-roll

Prep Time 20

Cook Time 10

Chill time 8

Total Time 8 30

Servings truffles

Calories 60

Author Kristen-The Epicurean Mouse

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 8x8-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 8x8 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.

Nutrition