Strawberry Jam Truffles | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

Homemade treats are always far superior to store-bought versions. Apart from the ability to control the quality of your ingredients, you’ll deliver up positive energy with food made with your own hands in your own kitchen — as a friend remarked, homemade treats made with good quality ingredients feel “alive”. And despite what many might think, homemade truffles are remarkably easy to make, with no special equipment needed — all you need is a little bit of patience to let the ingredients cool before handling the mixture, and with the slight messy process of shaping the truffles into the final bite-sized version.

These melt in your mouth vegan-friendly truffles have the added sweetness of strawberry jam, though feel free to use any good quality jam of your choosing, such as raspberry or blueberry if that suits your fancy. These are also a good idea if you are looking for ideas for sweet gifts to treat your family and friends with, and more economical and personal than bakery treats besides.

Strawberry Jam Truffles

Recipe by Lisa Turner
Published on

March 12, 2024

Simple and sumptuous homemade chocolate truffles with a creamy strawberry jam filling

Preparation:

15 minutes
Cooking time:

10 minutes

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Ingredients:

2/3 cup full fat coconut milk
3 tablespoons coconut oil, divided
2 1/2 cups semi-sweet or dark chocolate chips or chopped dark chocolate, divided
2 1/2 tablespoons strawberry or other fruit jam
1/2 cup cacao or cocoa powder
cocoa or dried shredded coconut for coating (optional)

Instructions:

In a small heavy-bottomed saucepan, bring the coconut milk and 2 tablespoons of the coconut oil to a gentle simmer over low heat. Stir in 1 3/4 cups of the chocolate and the jam. Remove from the heat and let sit, covered, for 5 minutes. Stir well to combine and set aside to cool for at least an hour. Stir in the cacao or cocoa powder until well combined. Make sure to let the mixture cool completely.
When the mixture is cool and fairly firm, take about 1 teaspoon and shape into a small ball, repeating until you have used up the mixture. Heat the remaining 3/4 cup of chocolate and 1 tablespoon of coconut oil in a small heavy-bottomed saucepan over low heat, stirring constantly, until smooth and melted. Remove from the heat and let sit for 5 minutes to cool.
Dip the balls, one at a time, into the melted chocolate and scoop out with a fork to allow the extra chocolate to drip back into the saucepan. Transfer to a plate lined with waxed paper. If desired, coat with cocoa or dried shredded coconut.
Keep remaining truffles refrigerated in a sealed container for up to a week or two.

Makes 20 to 25 truffles