Strawberry – Chocolate Truffles
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5 from 1 review
I found this recipe in Family Circle Magazine back in the 1980’s. Not sure of author or specofoc date.
- Author: Family Circle Magazine
- Yield: 64 1x
- Category: Candy
- Cuisine: American
- 1 10 ounce package frozen sweetened strawberries, thawed
- 3/4 cups whipping cream
- 4 (6 ounce) bars milk chocolate, coarsely chopped
- 1 1/2 teaspoons vanilla extract
- 1/2 cup finely chopped almonds, toasted
- 1/2 c. cocoa powder
- Place strawberries in container of an electric blender; cover and process until smooth, stopping once to scrape down sides.
- Pour strawberry purée into a saucepan; bring to a boil over medium-high heat.
- Boil 20 to 25 min. or until reduced to 1/4 cup, stirring frequently.
- Stir in whipping cream; bring to a boil.
- Remove from heat; let cool slightly.
- Place chocolate in top of a double boiler; bring water to a boil.
- Reduce heat to low; cook until chocolate melts, stirring constantly.
- Stir in strawberry mixture.
- Add chopped almonds.
- Add vanilla and stir well.
- Pour chocolate mixture into an ungreased 9 inch square pan lined with plastic wrap.
- Cover and chill at least eight hours.
- Cut chocolate mixture into 64 squares with a hot knife.
- Working quickly, shape each square into a ball by rolling it on a piece of waxed paper.
- Roll the ball in cocoa powder.
- Store in refrigerator. Serve at room temperature
