These 3-ingredient strawberry truffles are made with a luscious strawberry infused vegan chocolate ganache. Roll it into balls and either coat in crushed freeze-dried strawberries or dip in melted chocolate for an easy homemade vegan candy!
If using frozen strawberries, thaw them (do this in the microwave if you're short on time.) Place the strawberries (and any juices) into a blender, and blend until pureed. If you want very smooth truffles, blend well until smooth and then strain the seeds out with a fine mesh strainer. Otherwise, the strawberry seeds and bits of strawberry can enhance the strawberry experience! You should have about a cup (250 mL) of strawberry puree.
Pour the strawberry puree into a small saucepan. Over medium-low heat, bring to a simmer until the volume is reduced by half (125 mL). This will take about 15-25 minutes depending on the size of your pot and the heat setting. Stir frequently to prevent scorching, and keep a heat safe measuring cup nearby to check the volume occasionally.
Remove the pot from the heat and add in the chocolate. Allow the heat from the hot puree to begin melting the chocolate for a minute, then stir. Add in the vegan butter, and (if using) salt. If the chocolate is fully melting, place the pot over very low heat, stirring until incorporated but don't bring to a boil or the ganache may burn and/or become greasy (broken emulsion). If you did not strain the strawberries, the mixture will not be perfectly smooth and this is okay!
Pour the strawberry ganache into a heat safe bowl, cover and place in the refrigerator until chilled and firm, about 2 hours.
Using a small cookie scoop or a spoon, scoop the ganache into walnut-sized pieces (about 2-3 teaspoons). Roll each mound into a ball with clean, dry hands. This process gets sticky pretty quickly from the warmth of your hands melting the chocolate. See tips in the Notes below.
Roll each truffle in the freeze-dried strawberry powder. Store in a single layer over parchment or wax paper (or in individual paper candy cups) in an air-tight container. See Storage Options in Notes, below. Do not stack the truffles - the coating softens with time and the truffles will stick together, ruining their pretty coatings.
Roll the ganache between your fingers instead of your palms - palms are warmer and will melt the ganache faster.
Wear food safe gloves to limit the heat transfer from your hands to the chocolate.
Cover your hands in cocoa powder.
Chill the scooped ganache on a tray for about 15-20 minutes if it has softened and gets sticky during scooping, or roll a few truffles at a time keeping the rest in the refrigerator until you need them.
Truffle Coating Suggestions:
finely chopped nuts like almonds, pistachios,
chocolate shavings or sprinkles,
sanding or coarse (turbinado) sugar
fine coconut shreds
unsweetened cocoa powder
melted chocolate, or tempered chocolate if you don’t want it to melt as quickly and to delay any blooming, especially if you're giving these dairy-free strawberry truffles as gifts.) Check out this article on how to temper chocolate.
The ganache can be made ahead of time and kept in an airtight container in the refrigerator for about 2 weeks. If the ganache has been in the refrigerator for more than 4 or 5 hours, it may need to rest for about 10 minutes at room temperature before scooping and rolling the truffles.Room Temperature Storage: the truffles keep for about 2-3 days at room temperature in an airtight container.Refrigerator Storage: in an airtight container for 2 weeks - for a softer and creamier texture, leave out for 20 minutes at room temperature before serving.Freezer Storage: about 3-6 months in n airtight container - place them on a parchment lined tray - freeze uncovered until completely frozen then transfer them to a freezer safe bag or airtight container