3cupsfresh fruitstrawberries, banana, pineapple, kiwi etc.
1cupchopped dark chocolateor 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 or toothpicks to dip fruit into the chocolate. Place on a parchment-lined baking sheet.
Cool: Set chocolate covered fruit truffles in the freezer until chocolate sets. Optionally dust with cocoa powder, or drizzle with white chocolate.
Store your homemade chocolate truffles in an airtight container in the refrigerator for 3 to 4 days.