Sandra Chocolate covered strawberry truffles are a Turkish no-bake treat made with milk jam, desiccated coconut, fresh strawberries and dark chocolate. Four ingredients, no oven needed.
The first time I made these, I skipped the first chill and the coconut mixture was too soft to hold its shape around the strawberry. Half an hour in the fridge firms everything up and makes rolling them easy. Don’t rush that step or you’ll end up with a mess when you dip them in chocolate.
I use the bain-marie method for the chocolate because it melts evenly without burning. If the chocolate gets too hot or any water splashes in, it seizes up and goes grainy. Keep the heat low, stir often, and make sure the bottom of the bowl doesn’t touch the water.
Chocolate Covered Strawberry Truffles Ingredients
- 250g (9oz) milk jam (dulce de leche)
- 150g (5oz) desiccated coconut
- 180g (6oz) dark chocolate, broken into pieces
- 17 small strawberries, hulled
How To Make Chocolate Covered Strawberry Truffles
- Mix the filling: Combine the milk jam and desiccated coconut in a bowl and stir until it forms a thick, firm paste. Divide it into 17 equal portions.
- Wrap the strawberries: Take one portion of the coconut mixture, flatten it in your palm, place a strawberry in the centre and roll it into a smooth ball. Repeat with the remaining portions and strawberries.
- First chill: Place the balls on a tray lined with greaseproof paper and refrigerate for 30 minutes until firm.
- Melt the chocolate: Set a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Add the chocolate pieces and stir until fully melted and smooth.
- First chocolate coat: Using a fork, dip each chilled ball into the melted chocolate, let the excess drip off, and place back on the greaseproof paper. Refrigerate for 1 hour until the chocolate sets completely.
- Second chocolate coat: Remove the truffles from the fridge. Drizzle or dip them in the remaining melted chocolate for a second layer, then return to the fridge until set and ready to serve.
Recipe Tips
Keep the strawberries small. Large strawberries are too heavy for the coconut shell to hold and the balls won’t stay round. Pick ones no bigger than a walnut.
Dry the strawberries before wrapping. Any moisture on the surface stops the coconut mixture from sticking properly and can make the chocolate coating crack later.
Use the fork method for dipping. Drop each ball into the chocolate, roll it with a fork, then lift and tap the fork on the edge of the bowl to drain the excess. A spoon leaves a thick, uneven base.
Two coats of chocolate matter. The first coat is thin and can crack when you pick them up. The second coat seals everything and gives a clean, glossy finish.
What To Serve With Chocolate Covered Strawberry Truffles
These sit well on a dessert platter alongside Turkish coffee or a pot of mint tea. The bitterness of the coffee works against the sweetness of the milk jam.
For a bigger spread, pair them with other bite-sized sweets like baklava or shortbread. Keep them cold until guests are ready to eat.
How To Store Chocolate Covered Strawberry Truffles
Fridge
Store in a sealed container in the fridge for up to 3 days. Place greaseproof paper between layers so they don’t stick together. The strawberry inside will soften after day two.
Reheat
Not applicable. These are served cold.
Freeze
Freeze on a tray until solid, then transfer to a freezer bag. They keep for up to 2 weeks. Thaw in the fridge for 1-2 hours before serving. The strawberry will release some moisture on thawing, so eat them the same day.
Chocolate Covered Strawberry Truffles Nutrition Facts
Per serving (1 truffle): Calories: 125kcal, Protein: 2g, Fat: 7g, Carbohydrates: 15g, Sugar: 12g, Sodium: 25mg. Estimated. May vary based on ingredients and cooking methods.
FAQs
Yes. White chocolate melts faster so keep the heat very low and stir constantly. It sets softer than dark chocolate, so allow extra chilling time.
Either the truffles were too cold when dipped or the chocolate was too thick. Let the balls sit at room temperature for 2-3 minutes before dipping, and make sure the chocolate is fluid and warm.
No. Regular jam is too wet and won’t hold the coconut mixture together. Milk jam has the thick, fudgy texture needed to bind everything into a firm ball.
Chocolate Covered Strawberry Truffles
Description
Fresh strawberries wrapped in a milk jam and coconut filling, double-dipped in melted dark chocolate and chilled until glossy and firm.
Ingredients
Instructions
- Mix milk jam and desiccated coconut until you get a thick, firm paste, then divide into 17 equal portions.
- Flatten each portion in your palm, place a small strawberry in the centre, and roll into a smooth ball.
- Set the balls on a lined tray and refrigerate for 30 minutes until firm.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth.
- Dip each chilled ball in chocolate using a fork, drain the excess, place on greaseproof paper and refrigerate for 1 hour.
- Drizzle or dip in a second coat of chocolate, return to the fridge until set, then serve cold.
