I am in one of those moods today where I don’t much care about the diet, I just need some me time and to enjoy a naughty treat. Yeah,I understand that’s not setting a good example but from time to time every girl is allowed a naughty day, and it is Friday after all. For me, it’s been a very long week, so I can justify this delicious treat to myself. And there is fruit involved, so it can’t be all bad for you.
The main ingredients today are going to be strawberry and coconut, two flavours that I really enjoy. We are going to show you how to make the most delicious melt in your mouth truffles, which are certain to become a firm family favourite. The combination of these lovely flavours along with every girl’s favourite chocolate makes for a delightful mixture and it is actually really easy to make. Follow the recipe and the video below and you will be making huge barges of these in no time whatsoever. Although I know you will all find them delightful and enjoyable to make and eat please let us know how you got on in the comments below, and if you enjoyed them please share the video with your friends and family.
Ingredients:
1 cup coconut butter, softened* (you can soften it by setting the jar in a pan of hot water for 10-15 minutes or until the coconut butter has softened)
1 cup sliced strawberries
2 Tbsp maple syrup
8 oz finely chopped dark chocolate
* Coconut butter is not the same as coconut oil; it is the meat of the coconut pureed into a thick paste almost like peanut butter. In fact, it can be found in many grocery stores next to the other nut butters such as almond and hazelnut, or next to the coconut oil in the oil section, and it is also sometimes labeled “Coconut Manna”. Or, to save money, you can make your own by grinding up 3 cups of unsweetened shredded coconut in the food processor until it breaks down into a thick paste.
Instructions:
1. Line a baking sheet with parchment or wax paper.
2. Using a food processor, pulse the coconut butter, strawberries and syrup together until the strawberries have been pureed, which should take less than a minute. The mixture turns a lovely shade of pink and will look a little soft (if it’s too soft, refrigerate for 30 minutes). Take a tablespoon of the filling and roll into a ball, then set on the parchment or wax paper. Repeat with the remaining filling.
3. Place the tray of truffles in the freezer for at least one hour, or until you can hold a truffle in your hand and dip it in chocolate without the truffle falling apart. I’ll test one or two and if they still want to crumble, I’ll put the whole tray back into the freezer for another 30 minutes.
4. Once the truffles have been in the freezer for an hour, place the finely chopped dark chocolate in a microwave-safe bowl. Microwave at 50% power for 1 minute, then remove from the microwave and stir with a spatula. If the chocolate still has unmelted chunks in it, microwave again at 50% for an additional 15-30 seconds until the chocolate is melted. The reason for setting the power level at 50% is because chocolate will burn if it gets too hot.
5. Dip a truffle into the dark chocolate (you can use a fork or a toothpick or even just your hands, whatever you feel comfortable using. Work quickly, because the chocolate will start to harden as it cools. If it gets too thick, put it back in the microwave on half-power for 10-15 seconds and stir back together.
6. Repeat with the rest of the truffles.
7. Put the tray in the freezer for 15 minutes or until the chocolate has set. Store in the refrigerator for up to two weeks.
Makes about 25 truffles