Strawberry Cream Chocolates Recipe

Introduction

Strawberry Cream Chocolates combine the fresh, fruity flavor of strawberries with rich, smooth cream all enrobed in a glossy chocolate shell. These delicate treats are perfect for impressing guests or satisfying a sweet craving with a homemade touch.

Ingredients

• 1 cup fresh strawberries, hulled and pureed
• 8 ounces high-quality chocolate (dark or milk), chopped
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Prepare the strawberry puree by washing and hulling the strawberries. Blend them until smooth, then strain the puree to remove seeds for a silky texture.
2. Step 2: In a saucepan, gently heat the heavy cream and butter over low heat until the butter melts. Whisk in the powdered sugar and vanilla extract, then stir in the strawberry puree until fully combined. Allow this mixture to cool slightly.
3. Step 3: Transfer the strawberry cream mixture into a piping bag or use a spoon to form small, uniform dollops onto parchment-lined trays. Refrigerate for 1-2 hours until firm enough to handle.
4. Step 4: Finely chop the chocolate and melt it using a double boiler or microwave in short bursts, stirring regularly until smooth and glossy.
5. Step 5: Dip the chilled cream dollops gently into the melted chocolate, ensuring complete coverage. Place them back on parchment paper and let any excess chocolate drip off.
6. Step 6: Refrigerate the coated chocolates until the chocolate shell hardens completely, sealing in the creamy strawberry center.

Tips & Variations

• For a smoother texture, chill the strawberry cream mixture thoroughly before dipping in chocolate.
• Try using white chocolate for a sweeter contrast to the tart strawberries.
• Add a splash of liqueur, such as Grand Marnier, to the cream filling for an adult twist.
• Use silicone molds for perfectly shaped chocolates if you prefer a more uniform appearance.

Storage

Store the strawberry cream chocolates in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature for a few minutes before serving to enhance the flavor and texture. Avoid storing at room temperature for long periods, as the cream filling can spoil.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, you can use thawed frozen strawberries, but fresh strawberries typically yield a brighter, fresher flavor.

How do I prevent the chocolate from melting when dipping?

Make sure the cream centers are well chilled so they won’t soften during dipping. Working quickly and keeping the chocolate at the right temperature also helps maintain the coating.

Strawberry Cream Chocolates Recipe

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★★★★★

4.7 from 119 reviews

• Author: Rafael
• Total Time: 3 hours (including chilling time)
• Yield: Approximately 20 chocolates

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Description

Delight in these luscious Strawberry Cream Chocolates, featuring a silky strawberry-infused cream center encased in a rich, smooth chocolate shell. Perfect as an elegant homemade treat or a charming gift, these chocolates combine fresh fruit flavors with creamy sweetness in every bite.

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Ingredients

Strawberry Puree

• Fresh strawberries – 1 cup (hulled and pureed)

Cream Filling

• Heavy cream – 1/2 cup
• Butter – 2 tablespoons
• Powdered sugar – 1/4 cup
• Vanilla extract – 1 teaspoon
• Strawberry puree – from above

Chocolate Coating

• High-quality chocolate (dark or milk) – 8 ounces, chopped

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Instructions

1. Prepare the strawberry puree: Wash and hull the fresh strawberries thoroughly, then blend them until smooth. Strain the puree through a fine mesh sieve to remove all seeds, ensuring a silky texture for the cream center.
2. Make the cream filling: In a saucepan over low heat, gently warm the heavy cream and butter together until the butter fully melts. Whisk in the powdered sugar and vanilla extract until smooth. Stir in the prepared strawberry puree until completely combined. Remove from heat and allow the mixture to cool slightly.
3. Form the cream centers: Transfer the strawberry cream mixture into a piping bag, or use a spoon, to create small, uniform dollops on parchment-lined trays. Place the trays in the refrigerator and chill the dollops for 1 to 2 hours, or until firm enough to handle.
4. Melt the chocolate: Finely chop the chocolate and melt it either using a double boiler or by microwaving in short bursts, stirring frequently to achieve a smooth and glossy consistency without burning.
5. Coat the cream centers: Gently dip each chilled strawberry cream dollop into the melted chocolate, ensuring complete coverage. Place the coated chocolates back on parchment paper, allowing excess chocolate to drip off for a neat finish.
6. Chill and set: Refrigerate the chocolate-coated strawberry creams until the chocolate shell hardens completely, sealing in the creamy strawberry center for a delightful texture contrast.

Notes

• Use fresh, ripe strawberries for the best flavor and natural sweetness.
• Ensure the strawberry puree is well strained to avoid seeds disrupting the smooth cream filling.
• The chocolate can be dark or milk depending on your preference.
• Handle the cream dollops gently when dipping to maintain their shape.
• Store the finished chocolates in an airtight container in the refrigerator and consume within 3-5 days for maximum freshness.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: Strawberry chocolates, cream chocolates, homemade chocolates, strawberry cream filling, chocolate candy, fruit chocolates