Plump juicy strawberries coated with a crisp shell of chocolate create fruit truffles that are both light and delicious. The perfect addition to any brunch, or with a glass of champagne for dessert, these decadent yet innocent treats combine two favorite flavors that will make your heart sing.

To prepare Chocolate Dipped Strawberries:

Cooks note: There really is no magic to dipping berries, but here are a few tips that will help you.

Start with the freshest berries you can find. This is not always an easy task, but look for berries that are bright in color, firm with no soft or dark spots, and that have bright green tops. Wash the berries and spread them out on a towel to dry completely. Make sure the berries and the tops are totally dry before starting. Chocolate and water do not mix!

Use a good quality chocolate for dipping. I like to use a dark and a white chocolate, however you can use whatever you prefer. Some recipes call for adding oil to the chocolate. If you are using a quality product, there is no reason to do so.

One of the great things about this treat is you can make any quantity you choose. If you intend to preparing a large quantity, I find it best to melt the chocolate over a double boiler. If I am only dipping a dozen or so, I temper my chocolate in the microwave in a small bowl to conserve chocolate, and make dipping easy. Gently pull the leaves up to create a handle. Dip the berry and tip it from side to side to coat. If your berries are different sizes, dip the largest berries first, while the dish is full of chocolate.

Gently shake the berries to allow the extra chocolate to drip off. Place the dipped strawberries on a wax or parchment paper lined sheet pan to set up. The chocolate will harden in about 20 -30 minutes depending on the temperature in your work space. I do not recommend placing your berries in the fridge. While the cold temperature of the fridge will speed up the hardening process, it will cause the chocolate to sweat.

It is almost impossible not to get chocolate on your fingers. Keep a damp and a dry towel handy to clean your hands, but make sure your fingers are dry before moving on.

There will be some wasted chocolate. It is impossible to use every drop when dipping. Remember the chocolate you have used to dip now contains some strawberry, so it is really not much use for any other project. I spread the remaining amount out on to a piece of wax paper and allow it to harden. Break into pieces, easy strawberry chocolate fudge!

Once the chocolate shell is hardened, I like to drizzle the berries with a contrasting color of chocolate for interest. I place the berries on a wire rack over wax paper to do so. Be creative and have fun.

Make sure to allow plenty of time for your chocolates to set up. Wear rubber gloves to handle your chocolates. Warm fingers leave prints.

Chocolate dipped strawberries do not hold very long. You can dip them a day ahead, but I would advise against any longer, as the strawberries will break down. Store your berries lightly covered at room temperature and out of direct sunlight. I do not recommend placing them in the fridge for storage. This is a treat that is best prepared the same day you plan to serve them.

Holidays are a dream come true for those of us with a sweet tooth. Suddenly there are candies, cookies, and cakes everywhere, and it is somehow alright to have some of everything…….after all it’s the holidays. Tempting morsels magically appear in the office break room, and neighbors drop by with plates of goodies. But it’s the holidays…. or at least that is what we tell ourselves as we pop another peanut butter ball in our gob. We will starve ourselves in January, that’s what it is for, but right now………it’s the holidays!

Print

Nutella Frangelico Truffles

Decadent rich chocolate centers with a hint of hazelnut, covered in a dark chocolate shell.

Course Candy

Cuisine French

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 24 Truffles

Ingredients

• 6 ounces semi-sweet chocolate
• 1/2 cup heavy whipping cream
• 1/3 cup Nutella hazelnut spread
• 3/4 cup toasted hazelnuts finely chopped
• 1 teaspoon Frangelico (optional)
• 12 ounces dark chocolate candy melts

Instructions

• Finely chop the semi-sweet chocolate and place in a medium size mixing bowl.
• Heat the cream until almost boiling.
• Pour heated cream over the chocolate and allow to stand for a few minutes to soften.
• Mix well until all the chocolate is dissolved.
• Add Nutella and mix until smooth and silky.
• Stir in hazelnuts and mix well.
• Add Frangelico if desired and mix.
• Scrape down the sides of the bowl and cover Nutella mixture with plastic wrap, placing the wrap directly on the top of the mixture.  Refrigerate for several hours to allow the Nutella ganache to set up.
• Tip: When a recipe calls for cordials or liquor you wouldn't normally purchase, just buy a “mini” or “airline” bottle. Many of the cordials used in recipes are thirty dollars or more for the full-sized bottle.
• Line a sheet pan with wax paper.
• Using a melon baller or teaspoon, scoop enough ganache to roll into a 1″ ball.  A melon baller works really well and helps keep the truffles a uniform size.
• Roll the chocolate between the palms of your hands. If the chocolate gets to soft, place it back in the fridge for a few minutes to set up.
• Tip: Wash the chocolate off of your hands periodically to prevent sticking, making sure to completely dry your hands, water and chocolate do not mix. I find wearing latex-free gloves makes the process easier.
• Once you have formed all the balls, place the pan in the fridge and allow the chocolate to set up, do not freeze.
• Take the pan out of the fridge and allow it to slightly warm while you temper the chocolate coating.
• Tip: The balls must be firm in order to dip in the coating, however if they are too cold it will cause the coating to crack as they warm up and expand. If they are too warm, they will fall apart in the coating. If the balls feel like they are getting too soft, put them back in the fridge for a few minutes.
• Temper the candy melts in the microwave or over a double boiler.
• Working quickly drop a ball into the coating, rolling to completely cover, remove, and place on wax paper to set up. Use a fork to turn and lift the truffle out of the coating, or you can purchase a dipping tool at most craft supply stores.
• If your coating begins to set up, slightly warm the chocolate. Place the balls back in the fridge if they feel too soft.
• Finish the truffles by tempering a small amount of light chocolate and piping it on for a bit of decoration.

Notes

I lightly dusted the truffles with some edible glitter to add a bit of magic to these holiday treats.

 

Instead of dipping the truffles you can roll them in chopped nuts or cocoa powder.

Two thirds of the way through dipping my truffles I noticed the coating was getting thick and lumpy, and the truffles were not smooth. One of the balls had gotten too soft or I had rolled it around too much trying to cover it and one had fallen apart in my coating.

I poured the “contaminated” coating out onto a piece of wax paper, spread it with a spatula, added some sprinkles, and allowed it to set. I scored the chocolate with a knife after about a half of an hour. Another delicious candy was made today, and no one needs to know my little secret (I have learned to “go with the flow” when I work with chocolates and candies, and not to get stressed out or upset).

I hope you give making truffles a try if you have not done so before. After all, it’s the holidays and the worst thing that can happen is that you end up with fantastic ice cream topping. And unless you have witnesses………. you can always claim that it was your plan in the first place! Santa may know, but you can always buy him off with a few treats on Christmas eve.