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Strawberry Cream Chocolates

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These Strawberry Cream Chocolates are rich, decadent chocolates filled with a smooth, creamy strawberry center. Perfect for Valentine’s Day, gift boxes, or whenever you want a sweet homemade treat!

Ingredients

Scale

For the Strawberry Cream Filling:

  • ½ cup (115g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 2 tablespoons freeze-dried strawberry powder (or ¼ cup crushed freeze-dried strawberries)
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream (adjust as needed)

For the Chocolate Coating:

  • 8 oz (225g) semi-sweet or dark chocolate, chopped
  • 1 teaspoon coconut oil or vegetable oil

Instructions

1. Make the Strawberry Cream Filling

  1. In a mixing bowl, beat the softened butter until smooth and creamy.
  2. Add powdered sugar and freeze-dried strawberry powder, mixing until well combined.
  3. Stir in vanilla extract and heavy cream, adjusting until the mixture forms a smooth, pipeable consistency.
  4. Transfer the filling to a piping bag or spoon small portions onto a parchment-lined tray. Freeze for 15-20 minutes to firm up.

2. Melt the Chocolate

  1. In a microwave-safe bowl, melt the chopped chocolate and coconut oil in 20-second intervals, stirring between each, until smooth.

3. Coat the Chocolates

  1. Using a fork or dipping tool, coat each strawberry cream center in melted chocolate, allowing excess to drip off.
  2. Place the coated chocolates on parchment paper and add a drizzle of extra chocolate or sprinkles if desired.

4. Set and Serve

  1. Let the chocolates set at room temperature or in the fridge for 10-15 minutes.
  2. Once fully hardened, serve and enjoy!

Notes

  • Storage: Store chocolates in an airtight container in the fridge for up to 1 week.
  • Make Ahead: The filling can be made in advance and frozen for up to a month before coating in chocolate.
  • Variations: Use white chocolate for a fun twist or add a pinch of sea salt on top for contrast!

Find it online: https://ukfinda.com/strawberry-cream-chocolates/