Description
These delightful strawberry cream chocolates are the perfect homemade treat. Featuring a creamy strawberry filling encased in rich chocolate, they’re great for gifting, celebrations, or just satisfying your sweet tooth.
Ingredients
Units
Scale
For the filling:
- 1 cup (120g) powdered sugar
- 2 tablespoons (30g) unsalted butter, softened
- 2 tablespoons heavy cream
- 1/4 cup (35g) freeze-dried strawberries, finely ground
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the chocolate coating:
- 8 ounces (225g) semi-sweet or dark chocolate, chopped
- 1 teaspoon coconut oil (optional, for shine)
Instructions
- Prepare the filling:
- In a medium bowl, mix the powdered sugar, softened butter, heavy cream, ground freeze-dried strawberries, vanilla extract, and salt. Stir until smooth and creamy. Adjust consistency with a little more cream if needed.
- Scoop small portions (about 1 teaspoon each) of the filling and roll into balls. Place them on a baking sheet lined with parchment paper. Chill in the freezer for 20–30 minutes.
- Melt the chocolate:
- Use a double boiler or microwave in 20-second intervals to melt the chocolate and coconut oil (if using). Stir until smooth and glossy.
- Coat the filling:
- Remove the strawberry cream balls from the freezer. Using a fork or dipping tool, dip each ball into the melted chocolate, ensuring it’s fully coated. Let excess chocolate drip off.
- Place the coated chocolates back onto the parchment-lined baking sheet.
- Set the chocolates:
- Allow the chocolates to set at room temperature or place them in the refrigerator for 15–20 minutes until firm.
- Serve and store:
- Enjoy immediately or store in an airtight container in the fridge for up to 2 weeks.
Notes
- Use good-quality chocolate for the best flavor.
- If you don’t have freeze-dried strawberries, you can use strawberry jam, but it may slightly alter the texture.
- These make excellent gifts when packaged in decorative boxes or wrappers.