Strawberry Sorbet Truffles

Share on facebook
Share on pinterest
Share on twitter
Share on email
This refreshing strawberry sorbet truffle with toffee shards may steal the spotlight from the menu line-up.
Strawberry Sorbet Truffles

Strawberry Sorbet Truffles

Prep Time: 40 minutes
Freeze Time: 5 hours
Total Time: 5 hours 40 minutes
Yield: 20 Sorbet Truffles
Calories: 94kcal

You can add this recipe to a collection to create a shopping list!

Print Recipe Add to Collection


  • High-speed blender, small silicone molds


  • ½ cup coconut condensed milk
  • 2 cups fresh strawberries sliced and frozen for 2 hours
  • 1 cup semi-sweet chocolate chips
  • 3 Tbsp coconut oil
  • ¼ cup toffee bits
  • 20 strawberry halves for garnish
  • sprinkles for garnish optional


  • In a high-speed blender, blend coconut condensed milk and frozen strawberries to a smooth consistency, stopping to stir and scrape down sides as needed. Place silicone molds (that hold about 3 Tbsp in each cavity) on a baking sheet. Spoon strawberry mix into each cavity. Freeze at least 3 hours or overnight.
  • Meanwhile, melt toffee bits in a small non-stick skillet set over medium-low heat until lightly bubbling around edge. Lay a large piece of parchment on a cutting board. Pour hot toffee in a 1½ inch wide line across one half of the parchment, then fold the other half of the parchment over the toffee. Working quickly, use a rolling pin to roll toffee into a thin layer. Roll parchment into a 1-inch tight roll and let sit to cool and harden. Unroll parchment to make the toffee shards. Set aside.
  • Place chocolate and coconut oil in a small heat-proof bowl. Microwave 30 seconds at a time, stirring in between, until melted. Working quickly, unmold sorbet and arrange each on a cooling rack placed over a baking sheet. Spoon melted chocolate over each sorbet. Place back into freezer for 30 minutes.
  • Serve each sorbet truffle with sorbet side facing up. Garnish with toffee shards, half a strawberry and sprinkles, if desired.


Tip: Frozen strawberries can be used in place of fresh.
Make-Ahead: Chocolate-covered sorbet can be kept frozen in an airtight container for up to 2 weeks. Toffee shards will keep in paper towel lined airtight container for up to 3 days.


Serving: 1  Sorbet Truffle | Calories: 94kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 3mg | Fiber: 1g | Sugar: 9g | Vitamin C: 16mg

Your email address will not be published. Required fields are marked *

Recipe Rating

Share This
Share on facebook
Share on pinterest
Share on twitter
Share on email
California Strawberry Commission site icon
Sign up for delicious updates!