Friday, February 6, 2015

Strawberry Creme Truffles

As Valentine's day is fast approaching. I see so many chocolate selling everywhere. I honestly can only eat one piece really because I can't endure the sweetness. That explains why I like this recipe so much. But with this amazing strawberry cream truffles, you can adjust the sweetness easily by adding less maple syrup and it won't mess up anything.

For the filling:  
•1 cup coconut butter
•1 cup sliced strawberries
•2 T maple syrup

For the chocolate:
 •1 cup dark chocolate chips or my 3 ingredient chocolate recipe
•3 T almond milk or milk of choice

•In a food processor, mix the filling ingredients together very well.
•Using a cookie scoop or a spoon, drop small balls of the filling onto a lined baking sheet. If the filling seems to soft, stick it in the fridge for 15 minutes.
•Stick the baking sheet, with all the formed balls in the freezer to firm up.
•While the balls are firming up, melt the chocolate.
•Using a double boiler method, melt the chocolate chips and the milk.
•Stir constantly until all the chips are melted and the mixture is smooth.
•Working quickly, using two forks, roll the balls into the chocolate and place them back onto the lined baking sheet.
•Stick the finished balls back in the freezer to firm up. It should take about 30 to 60 minutes. These can be stored in the fridge or freezer. They should keep for a couple weeks in the fridge and a few months in the freezer. If you store them in the freezer, they may be slightly hard. They should be perfect after a minute or two though. Enjoy!

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