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Gearing up for that Valentine dessert or candy? Hope you enjoy these delicious, homemade truffles on February 14th!
Active prep time: 20-25 minutes
Inactive prep time (refrigeration): 2 hours
Makes: 15-20 truffles
8 ounces bittersweet chocolate (with or without almonds), broken into 1-inch pieces
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 teaspoon vanilla or rum extract
One 1.2-ounce (34 gr) package freeze-dried strawberries
1. Place the chocolate pieces, heavy whipping cream and butter in a double boiler set over a sauce pot that is filled halfway with water.
2. Heat stove burner to high; when water boils in sauce pot, begin stirring chocolate mixture with a wooden spoon until it has melted and is uniform.
3. Stir in the vanilla or rum extract; carefully pour melted chocolate mixture into a glass or metal bowl and refrigerate (uncovered) for 2 hours or overnight.
4. Transfer the freeze-dried strawberries to a gallon-size Ziploc® freezer bag.
5. Using a rolling pin, with rolling motions over bag set on a counter, crush the dried strawberries to medium-fine crumbs.
6. Transfer the crushed dried strawberries to a wide 8 or 10-inch bowl; set aside.
7. After chocolate has become firm, scoop it out with a spoon or melon ball scooper and shape the truffles into one-inch balls.
8. Gently roll each truffle ball in dried, crushed strawberries.
9. Place truffles on a flat plate and refrigerate until ready to serve.
10. Alternatively, you can freeze the truffles in double, quart-size Ziploc® freezer bags.
NOTE: In general, when using double freezer bags, truffles and other frozen foods will be free of the freezer-burn smell.
Text & Photograph ©2023 Nancy DeLucia Real