Chocolate-Dipped Strawberry Mocha Truffles

Allergens

Nuts (potential cross-contamination)

Ingredients

• 1. 8 oz semi
• sweet chocolate, chopped 2. 1/2 cup coconut cream 3. 1 tbsp instant coffee granules 4. 16 medium strawberries, hulled and clean 5. 4 oz dark chocolate, for dipping 6. 2 tsp coconut oil

Instructions

1. In a double boiler, gently melt the semi sweet chocolate with coconut cream, stirring occasionally until smooth.
2. Add instant coffee granules and stir until fully dissolved. Remove from heat and let it cool for 10 minutes.
3. Dip each strawberry into the chocolate mixture using a fork or skewer, ensuring the fruit is entirely covered.
4. Place the coated strawberries onto a parchment lined tray, and refrigerate until firm.
5. Melt the dark chocolate with coconut oil in a double boiler. Stir until smooth and glossy.
6. Dip each chocolate covered strawberry into the melted dark chocolate to create a luscious coating.
7. Place the dipped truffles back onto the parchment lined tray, and refrigerate until firm.

Chef’s Insight

The combination of strawberries and chocolate offers a delightful balance of sweetness and tartness.

Notes

The truffles can be served chilled or at room temperature.