Get ready to fall in love with the sweet, creamy, and rich delight that is Strawberry Cream Chocolates. This homemade treat pairs the bright, concentrated flavor of freeze-dried strawberries with silky butter and decadent chocolate, resulting in irresistible hand-rolled confections that are perfect for gifting, sharing, or indulging in a personal moment of bliss. With their vibrant strawberry centers cloaked in glossy chocolate, these little gems bring joy to any dessert table or celebration.
Ingredients You’ll Need
Strawberry Cream Chocolates come together from just a handful of ingredients, each one playing a key role in the taste, texture, and looks of these gorgeous treats. Here’s what you’ll need—nothing complicated, yet every element genuinely matters!
- Freeze-dried strawberries: These pack a tart, punchy berry flavor that’s intense and colorful, perfect for both taste and a natural pink hue.
- Unsalted butter (softened): Provides moisture and creaminess, helping the filling become luxuriously smooth.
- Heavy cream: Adds richness and ensures your filling is extra luscious and soft.
- Vanilla extract: Rounds out the strawberry flavor and adds depth.
- Powdered sugar: Sweetens and thickens the filling, giving it that perfect, moldable texture for rolling.
- Semi-sweet or dark chocolate: Forms the decadent shell and balances the sweet-tart filling. Use good-quality chocolate for the best result!
- Coconut oil or shortening (optional): This is your secret trick for getting chocolate that melts and coats smoothly, creating a glossy finish.
How to Make Strawberry Cream Chocolates
Step 1: Pulverize the Strawberries
Add the freeze-dried strawberries to a food processor and give them a good blitzing. You want a fine, even powder—this maximizes their sweet-tart berry punch and makes your filling beautifully pink. No food processor? A high-powered blender or a zip-lock bag with a rolling pin can get the job done, too!
Step 2: Whip Up the Filling
In a mixing bowl, beat the softened butter until it’s dreamy and creamy. Add your freshly powdered strawberries, heavy cream, and a splash of vanilla extract. Continue beating until everything is thoroughly combined and tinted a lovely blush color. Gradually add the powdered sugar—start slow to avoid clouds! Mix until a thick, moldable filling forms. If it seems a bit too soft, don’t worry: a quick chill in the fridge will firm it right up.
Step 3: Shape and Chill
Now comes the fun, hands-on part! Scoop out about a teaspoon of that strawberry cream filling and roll it between your palms to make small balls. Arrange them on a parchment-lined baking sheet. Once you’ve finished rolling, pop them in the freezer for 20 to 30 minutes. This quick freeze ensures they’re sturdy enough for the next step—dipping into warm, melty chocolate!
Step 4: Melt the Chocolate
Chop your chocolate (or use chips) and melt it with coconut oil in a double boiler, or zap it in the microwave in 30-second bursts, stirring in between. The coconut oil is optional, but it gives your chocolate a silky smoothness and a glossy finish that looks bakery-worthy.
Step 5: Dip and Set
Using a fork or dipping tool, carefully dunk each chilled strawberry cream ball into the melted chocolate, turning to coat it fully. Let excess chocolate drip off before placing each one back on the parchment. Work quickly so they keep their shape. Once all are dipped, return the tray to the fridge for at least 15 minutes, just to let the chocolate set—then your Strawberry Cream Chocolates are ready to enjoy!
How to Serve Strawberry Cream Chocolates
Garnishes
For an extra pop of color and flavor, drizzle your Strawberry Cream Chocolates with melted white chocolate or sprinkle a little extra crushed freeze-dried strawberry powder on top before the coating sets. These simple touches add artisan flair and make them sparkle on any dessert tray.
Side Dishes
These chocolates pair beautifully with fresh fruit, especially a bowl of mixed berries or sliced kiwi. They also glow next to a glass of bubbly or a steaming cup of espresso, balancing sweetness with something refreshing or bold.
Creative Ways to Present
Arrange your Strawberry Cream Chocolates in mini cupcake liners and pack them in a decorative gift box for a homemade present that rivals anything from a chocolatier. If you’re serving at a party, try stacking them on a tiered platter or scattering edible flower petals around them for a whimsical, romantic look.
Make Ahead and Storage
Storing Leftovers
Keep your Strawberry Cream Chocolates in an airtight container in the refrigerator. They’ll stay perfectly fresh for up to a week, so you can savor them slowly (if you have the willpower) or keep a secret stash for chocolate emergencies.
Freezing
If you want to make a batch ahead of time, these chocolates freeze beautifully. Place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or container. They’ll keep for up to 2 months—just thaw in the fridge before enjoying to maintain their texture.
Reheating
No reheating needed for Strawberry Cream Chocolates! If you do want to bring out their full flavor and slightly soften the filling, you can let them sit at room temperature for about 10 minutes before serving. They’ll be perfectly creamy and satisfying.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain a lot of water, which can make the filling runny and tricky to work with. Freeze-dried berries are the secret to intense flavor without any excess moisture. Stick with those for best results in Strawberry Cream Chocolates.
What’s the best way to melt chocolate without burning it?
Gentle heat is key! Either use a double boiler (placing a heat-safe bowl over barely simmering water) or microwave in short bursts, stirring well between each interval. Adding a touch of coconut oil also helps keep the chocolate silky and smooth.
Can I make these dairy-free?
Absolutely! Substitute the butter and cream with plant-based alternatives (like vegan butter and coconut cream), and use dairy-free chocolate. The Strawberry Cream Chocolates will still turn out deliciously creamy and indulgent.
How do I prevent my chocolates from sticking to the parchment?
If you notice any sticking when unmolding the set chocolates, lightly dust the parchment paper with cocoa powder or a touch of powdered sugar before placing your chocolate-dipped candies on it. This keeps them picture-perfect!
Can I add other flavors to the filling?
Definitely! Strawberry pairs wonderfully with lemon zest, a drop of almond extract, or even a dash of ground cardamom. Feel free to experiment and make your batch of Strawberry Cream Chocolates uniquely your own.
Final Thoughts
Making Strawberry Cream Chocolates at home is an absolute joy and a delicious way to show someone you care (even if that someone is you!). I hope you give this recipe a try—the combination of luscious strawberry filling and glossy chocolate is pure magic. Enjoy every bite!
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Strawberry Cream Chocolates Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 24 chocolates
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful homemade Strawberry Cream Chocolates, featuring a luscious strawberry cream filling coated in rich dark chocolate. Perfect for sweet occasions or a special treat!
Ingredients
For the Strawberry Cream Filling:
- 1/2 cup freeze-dried strawberries
- 1/4 cup unsalted butter, softened
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
For Coating:
- 12 ounces semi-sweet or dark chocolate, chopped or in chips
- 1 teaspoon coconut oil or shortening (optional, for smoother coating)
Instructions
- Prepare the Strawberry Cream Filling: Place freeze-dried strawberries in a food processor and pulse into a fine powder. Beat softened butter in a mixing bowl, then add strawberry powder, heavy cream, and vanilla. Gradually beat in powdered sugar until a moldable filling forms.
- Shape and Chill: Roll the mixture into small balls and place on a parchment-lined sheet. Chill in the freezer until firm.
- Coat with Chocolate: Melt chocolate with coconut oil, then dip each strawberry cream ball into the chocolate. Chill until set.
Notes
- Store in the refrigerator for up to 1 week.
- You can add white chocolate drizzle or crushed freeze-dried strawberries for decoration.
Nutrition
- Serving Size: 1 chocolate
- Calories: 100
- Sugar: 10 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 5 mg
