Chocolate-Dipped Strawberry Truffle Hearts

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Decadent homemade chocolate truffles shaped like hearts, infused with fresh strawberry puree and dipped in rich dark chocolate for a romantic Valentine’s treat. This French-inspired Valentine’s Day recipe, ready in about 30 minutes, layers fresh strawberries, heavy cream, dark chocolate chips into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 12 French cuisine 150 cal/serving

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Ingredients

1 cup, hulled and chopped fresh strawberries
1/2 cup heavy cream
8 oz dark chocolate chips
1/4 cup unsweetened cocoa powder
2 tbsp powdered sugar
1 tsp vanilla extract
1/8 tsp fine sea salt
6 oz extra dark chocolate for dipping

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Instructions

Step 1: In a small saucepan, combine 1 cup chopped fresh strawberries and 1/4 cup powdered sugar. Cook over medium heat for 5 minutes, stirring occasionally, until the strawberries break down and form a thick puree; remove from heat and let cool.
Step 2: In another saucepan, heat 1/2 cup heavy cream over medium heat until it just begins to simmer, about 3 minutes.
Step 3: Place 8 oz dark chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes, then stir gently until smooth and glossy.
Step 4: Stir in the cooled strawberry puree, 1 tsp vanilla extract, 1/8 tsp sea salt, and 1/4 cup unsweetened cocoa powder to the chocolate mixture until fully incorporated.
Step 5: Cover the bowl with plastic wrap and refrigerate for 2 hours until firm enough to handle.
Step 6: Line a baking sheet with parchment paper. Using a small cookie cutter or your hands, shape the truffle mixture into 1-inch heart shapes and place them on the parchment.
Step 7: Melt 6 oz extra dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
Step 8: Dip each heart-shaped truffle halfway into the melted chocolate, then return to the parchment to set for 30 minutes at room temperature or until the chocolate hardens.