With Valentine’s Day right around the corner, here’s a recipe to help you spoil your health-conscious loved ones! These easy-to-make Chocolate Dipped Fruit Truffles only require 2 ingredients and 15 minutes. They’re perfect for a healthy treat or a thoughtful homemade gift!
Healthy chocolate truffles?
Alright, y’all, I’ve gone and made a HUGE discovery, and I’m so excited to share it with you. It involves chocolate and fruit, and that’s it. We all know that chocolate-dipped fruit is a real winner, but what if we take it one step further?
What if we cut the fruit into shapes, dip them into dark chocolate, then dust them with cocoa powder? Well, we get the healthiest, most colorful, Insta-worthy Valentine’s Day treat ever. I mean, who can argue with fresh fruits, rich in vitamins and antioxidants, paired with dark chocolate, known for its heart-health benefits?!
Ingredient & substitutions
Here’s a full breakdown of everything you’ll need for these chocolate fruit truffles:
- Fruit: You can use your favorite fruit here! Strawberries, pineapple, banana, kiwi, apple, mango, and mandarine oranges all work well. You can also try raspberries, blackberries, peaches, mangoes, or dragon fruit.
- Chocolate: Melted dark chocolate is my go-to, ideally 60-70% for the perfect sweet-bitter balance, but you could also use milk or white chocolate for a sweeter, creamier treat.
How to make chocolate fruit truffles
Now that you have your fruit and chocolate picked out, let’s get to the fun part — making and eating your chocolate fruit truffles! Just follow these easy steps:
Prepare the Fruit
Wash the fruit thoroughly and pat it dry with a towel. Slice the fruit into ½-inch thick slabs.
Using a heart-shaped cookie cutter, cut the fruit into heart shapes. Alternatively, you can use a small melon baller to scoop out ball shapes from the fruit, which is great for softer fruits like kiwi and bananas.
Melt the Chocolate
Bring a medium pot of water to a boil, then shut off the heat. Place the chocolate in a separate heat-proof bowl, and set it on top of the pot of hot water. Stir until the chocolate has melted.
Alternatively, microwave the chocolate on low for 1 minute, stir, microwave for 30 seconds more, then stir until melted. For more information, check out our how to melt chocolate guide.
Dip the Fruit
Use a fork or toothpicks to dip the fruit pieces into the melted chocolate. Gently tap the fork or toothpick on the edge of the bowl to let any excess chocolate drip off.
Cool the Truffles
Place the chocolate-dipped fruit on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for a few minutes until the chocolate sets and hardens. Keep them in the refrigerator until you are ready to serve.
- Chill the Fruit: Chilled fruit helps the chocolate set faster and more evenly, so I suggest refrigerating the fruit for 30 minutes before dipping.
- Avoid Overheating: Chocolate burns quickly! Melt it slowly using a double boiler or microwave it in short bursts, stirring frequently.
- Use Toothpicks: To prevent fingerprints and give the truffles an even chocolate coating, use a toothpick or fork to dip the fruit in the melted chocolate.
- Coatings: Try cocoa powder, crushed nuts, shredded coconut, sprinkles, or sea salt.
- Drizzles: Add a drizzle of white chocolate or milk chocolate, caramel, or nut nutter.
- Spices: Cinnamon, chili powder, or cardamom can be sprinkled into the melted chocolate for a spicy twist.
Don’t toss the scraps!
Once they’re made, store your chocolate fruit truffles in an airtight container to prevent them from absorbing odors from other foods in the refrigerator. They can be stored in the fridge for up to 1 week, so you can prep them in advance without a problem!
For longer storage, the truffles can be frozen. Place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe container or bag. They can be kept in the freezer for up to 1 month. Thaw them in the refrigerator for a few hours before serving.
More healthy Valentine’s Day treats
Chocolate can seize and become grainy if overheated. Always melt the chocolate gently, using a double boiler or in short intervals in the microwave, stirring frequently. Even a small amount of water can cause chocolate to seize. Ensure all utensils and the bowl are completely dry.
Thickening can occur if the chocolate is overheated. To thin it, add a teaspoon of coconut oil and stir well. Avoid using water-based liquids like milk or cream, as they can cause the chocolate to seize.
This can happen if the fruit is too moist or oily. Ensure the fruit is completely dry. If dipping oily fruits like bananas, a light dusting with powdered sugar can help the chocolate adhere better.
- 3 cups fresh fruit strawberries, banana, pineapple, kiwi etc.
- 1 cup chopped dark chocolate or dairy-free chocolate
- Cut: Slice fruit into ½ inch thick slabs then use a heart-shaped cookie cutter to cut into shapes. Alternatively, use a small melon baller to create ball shapes.
- Melt: Bring a medium pot of water to a boil, then shut off heat. Place chocolate in a separate heat-proof bowl, and set on top of the pot of hot water. Stir until chocolate has melted. Alternatively, microwave the chocolate on low for 1 minute, stir, microwave for 30 seconds more, then stir until melted.
- Dip: Use a fork to dip fruit into the chocolate. Place on a parchment-lined plate or sheet.
- Cool: Set chocolate covered fruit truffles in the freezer until chocolate sets. Optionally dust with cocoa powder, or drizzle with white chocolate.