Strawberry Fields Truffles

Strawberry Fields Truffles
Elizabeth LaBau
Prep: 20 mins
Cook: 2 hrs 35 mins
Total: 2 hrs 55 mins
Servings: 36 servings
Nutrition Facts (per serving)
106 Calories
7g Fat
10g Carbs
2g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 106
% Daily Value*
Total Fat 7g 9%
Saturated Fat 4g 21%
Cholesterol 5mg 2%
Sodium 14mg 1%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 7g
Protein 2g
Vitamin C 6mg 28%
Calcium 31mg 2%
Iron 1mg 6%
Potassium 97mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Strawberry Fields Truffles are packed with strawberry flavor. These rich chocolate truffles have both strawberry puree and chunks of real berries inside, resulting in a truffle so flavorful, you'll think you're eating a fresh-picked berry.

This recipe calls for freeze-dried strawberries, which are different from regular dried strawberries. They are light and crunchy, and rehydrate in the truffle, turning into moist bits of berry. They can often be found at Trader Joe's grocery stores. If you can't find them they can be omitted, but the truffles will lose a good deal of strawberry flavor.

Strawberry Fields Truffles can be kept in an airtight container in the refrigerator for up to a week. For best taste and texture, bring them to room temperature before serving.


  • 1 cup strawberries, hulled

  • 5 1/4 ounces bittersweet chocolate, finely chopped

  • 3 tablespoons heavy cream

  • 1 tablespoon light corn syrup

  • 1 tablespoon butter, softened

  • 1 cup freeze-dried strawberries

  • 1 pound chocolate candy coating

Steps to Make It

Make the Strawberry Puree: 

  1. Gather the ingredients.

  2. If using fresh berries, blend them in a food processor or blender, and strain puree through a fine mesh strainer to remove any seeds.

  3. If using frozen berries, place in a small saucepan over medium heat until they are warm and release their juices, then blend and strain as above. 

  4. You will need 1/4 cup of strained strawberry puree for this recipe; reserve any extra for another use.

  5. Place chopped chocolate in a large bowl and set aside.

  6. In a small saucepan, combine 1/4 cup of strawberry puree, heavy cream, and corn syrup.

  7. Bring to a boil over medium-high heat, stirring frequently.

  8. Pour hot cream over chopped chocolate. Let cream and chocolate sit together and soften for one minute, then gently whisk or stir them together.

  9. Once chocolate is completely melted and smooth, add room temperature butter and whisk until it's incorporated. 

  10. Take 3/4 cup of the freeze-dried berries and chop them, then add to ganache and stir until they're well-mixed. Reserve remaining 1/4 cup of berries to use for decoration.

  11. Press a layer of cling wrap on top of ganache and refrigerate until it firm enough to scoop, about 2 hours.

  12. Once firm, use a small candy scoop or a spoon to roll ganache into little balls.

  13. Dust palms with cocoa powder, and roll balls between palms to get them perfectly round.

  14. Place truffles on a foil or waxed paper-covered baking sheet.

  15. Melt candy coating in microwave.

  16. Using forks or dipping tools, dip a truffle completely in coating, then tap fork against lip of bowl to remove excess coating.

  17. Set dipped truffle back on baking sheet and, while coating is still wet, top with a piece of freeze-dried strawberry.

  18. Repeat until all strawberry truffles have been dipped.