Decadent Strawberry Cream Chocolates You Can’t Resist
Delight in these Strawberry Cream Chocolates that blend fresh strawberries and rich chocolate for an irresistible treat.
Equipment
- Saucepan
- Piping bag
- Double boiler
- Parchment paper
Ingredients
For the Cream Filling
- 1 cup Fresh Strawberries you can use frozen strawberries too—just thaw and drain excess liquid.
- 1 cup Heavy Cream coconut or almond cream works for a vegan version.
- 2 tablespoons Butter can be omitted for dairy-free options.
- 1 cup Powdered Sugar feel free to adjust according to your sweetness preference.
- 1 teaspoon Vanilla Extract try almond extract for a unique twist.
For the Chocolate Coating
- 8 oz Chocolate (finely chopped) opt for dairy-free chocolate for a vegan treat.
Instructions
How to Make Strawberry Cream Chocolates
- Wash and hull fresh strawberries, then blend them into a smooth puree. For a silkier texture, strain the puree to remove seeds if desired.
- In a saucepan, heat heavy cream and butter over medium heat until melted and combined. Whisk in powdered sugar and vanilla extract, then gently fold in the strawberry puree. Allow the mixture to cool slightly.
- Using a piping bag or a spoon, dollop portions of the strawberry cream mixture onto parchment-lined trays. Refrigerate for 1-2 hours, allowing them to firm up nicely.
- Finely chop your chocolate and melt it in a double boiler or microwave in short bursts, stirring in between until it’s perfectly smooth.
- Once the cream centers are firm, dip each one into the melted chocolate, ensuring they are fully coated. Let any excess chocolate drip off before placing them back onto the parchment paper.
- Refrigerate the dipped chocolates until the chocolate hardens completely, sealing that lovely filling inside.
Notes
For an elegant finish, drizzle additional melted chocolate on top before chilling.