Ingredients
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2 (4 oz) bars semi-sweet chocolate
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1/2 cup heavy cream
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1/2 tsp vanilla extract
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1 (0.7 oz) freeze-dried strawberries
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1/4 cup Valentine's Day sprinkles, for decorating
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1/4 cup unsweetened cocoa powder, for decorating
Steps
1
Using a sharp serrated knife, finely chop the chocolate bars and place in a medium heatproof bowl. In a small saucepan on medium heat, heat the cream until just simmering around the edges. Immediately pour hot cream over chocolate and let sit 5 min.
2
Add vanilla extract to bowl and stir until melted and smooth. Press a piece of plastic wrap directly on surface of ganache and chill in the refrigerator for at least 1½ hours, until firm enough to scoop.
3
When ready to scoop, place the freeze-dried strawberries in a gallon-size resealable plastic bag. Crush with a rolling pin until finely ground. Place crushed strawberries, sprinkles, and cocoa powder in separate small bowls.
4
Line a baking sheet with parchment. Using a ½-tbsp cookie scoop or a spoon, scoop truffles and roll into balls with hands (if ganache gets sticky, chill longer or slightly wet hands before rolling). Coat in crushed strawberries, sprinkles, and cocoa powder and place on prepared baking sheet. Chill 15 min., until slightly firm. Store in an airtight container in the fridge for up to 2 weeks (let truffles come to room temperature before serving).
