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To make Strawberry Cream Chocolates, you need a few fresh ingredients. Here’s what you will need: - 1 cup fresh strawberries, hulled and pureed - 1 cup heavy cream - 8 oz dark chocolate, chopped - 1/4 cup powdered sugar - 1 teaspoon vanilla extract - Pinch of salt - Cocoa powder or crushed nuts (for coating, optional) Each ingredient plays a special role. Fresh strawberries give a bright flavor. Heavy cream adds sweetness and richness. Dark chocolate creates a lovely shell, while powdered sugar sweetens the cream. Vanilla extract enhances the taste, and salt balances the flavors. You can use cocoa powder or crushed nuts for a fun finish. These ingredients together make a delightful treat! {{ingredient_image_1}} To start, I take fresh strawberries and hull them. Then, I puree one cup of strawberries in a bowl. Next, I add one cup of heavy cream to the strawberries. Using a hand mixer, I beat this mixture until it thickens and forms peaks. After that, I gradually add 1/4 cup of powdered sugar, one teaspoon of vanilla extract, and a pinch of salt. I mix everything until it’s smooth and well combined. Once done, I place the bowl in the refrigerator to chill for about 30 minutes. This helps the cream firm up nicely. While the strawberry cream chills, I melt eight ounces of dark chocolate. I can do this in two ways. The first way is to use a heatproof bowl over a saucepan of simmering water. This is called a double boiler. The second way is to use the microwave. I chop the chocolate and place it in a bowl. I microwave it in short bursts, stirring between each burst. I keep heating until the chocolate is smooth and completely melted. After the strawberry cream has chilled, I remove it from the fridge. I use a small spoon or a piping bag to scoop small dollops of the cream onto a parchment-lined baking sheet. I freeze these dollops for about 15 to 20 minutes until they are firm. Once they are ready, I dip each dollop into the melted dark chocolate. I make sure each one is fully coated. Using a fork, I lift them out and tap off the excess chocolate. If I want, I can roll them in cocoa powder or crushed nuts for extra texture. Finally, I place the coated chocolates back on the parchment paper. I let them set at room temperature or return them to the fridge for quicker setting. Once set, they are ready to enjoy! To make the best strawberry cream filling, use fresh strawberries. Their flavor shines through. Puree them well for a smooth texture. When you mix in the heavy cream, keep it cold. Cold cream whips better. Use a hand mixer to beat the mixture until it thickens. This adds air and makes it light. Gradually add powdered sugar, vanilla, and salt. This gives sweetness and depth. Chill the mixture for about 30 minutes. This helps it firm up nicely. Melting chocolate can be tricky, but I have some tips. The double boiler method is safe and effective. Place chopped dark chocolate in a heatproof bowl over simmering water. Stir often for even melting. If you prefer the microwave, use short bursts. Heat for 20 seconds, then stir. Repeat until smooth. Avoid overheating, as chocolate can seize up. Once melted, let it cool slightly before dipping. This helps with coating. To keep your strawberry cream chocolates fresh, store them in the fridge. Use an airtight container to prevent drying. They last about a week. If you want to extend their life, freeze them. Place them in a single layer in a freezer-safe container. To enjoy, thaw them in the fridge overnight. This keeps the texture nice. Enjoy your delicious treats at their best! Pro Tips Use Fresh Strawberries: Fresh strawberries yield the best flavor and texture for the cream filling. Make sure to choose ripe, juicy strawberries for optimal sweetness. Chill Equipment: For a thicker cream, chill your mixing bowl and beaters in the refrigerator for about 10 minutes before whipping the heavy cream. This helps achieve better peaks. Coating Alternatives: Experiment with different coatings! Besides cocoa powder and crushed nuts, try shredded coconut or sprinkles for a fun twist on the chocolate coating. Storage Tips: Store your Strawberry Cream Chocolates in an airtight container in the refrigerator for up to a week. For longer storage, freeze them in a single layer and transfer to a container once solid. {{image_2}} You can change the flavor of these chocolates easily. Try using different fruits. For example, use raspberries, blueberries, or even mango for a twist. Each fruit brings its own taste. You can also add a splash of orange juice for a zesty kick. Mix in some mint for a refreshing note. The options are endless, so feel free to experiment! Want sweeter chocolates? Add more powdered sugar to the cream mix. If you prefer less sweetness, cut back on the sugar. You can also change the texture. For a thicker filling, use less cream. If you want a creamier texture, add more heavy cream. Adjusting these factors can make a big difference in taste. You can easily make these chocolates vegan. Swap heavy cream for coconut cream. Use dark chocolate that is dairy-free. Replace powdered sugar with a vegan-friendly alternative. Making these treats dairy-free is simple. Just follow the same steps, but choose plant-based products. Everyone can enjoy these delicious treats! Store your Strawberry Cream Chocolates in an airtight container. This keeps them fresh. Place a layer of parchment paper between layers to avoid sticking. Keep them in the fridge for the best taste. If you want to store them longer, you can freeze them. These chocolates last about one week in the fridge. If you freeze them, they can stay good for up to three months. To freeze, place them in a single layer on a baking sheet first. Once solid, transfer them to a container. This helps maintain their shape and flavor. You don't need to reheat these chocolates. Serve them cold for a refreshing treat. Pair them with fresh strawberries or a scoop of ice cream. This adds extra fun to your dessert. Enjoy them at parties or as a sweet snack anytime! To make strawberry cream chocolates from scratch, follow these steps: 1. Prepare the filling: Mix pureed strawberries and heavy cream in a bowl. Beat until thick. 2. Add sweetener: Gradually blend in powdered sugar, vanilla extract, and salt. 3. Chill: Refrigerate the mixture for 30 minutes to firm it up. 4. Melt chocolate: Use a double boiler or microwave to melt dark chocolate. 5. Form dollops: Scoop the chilled filling onto a baking sheet. 6. Freeze: Freeze dollops for 15-20 minutes until firm. 7. Coat: Dip frozen dollops in melted chocolate. Tap off excess chocolate. 8. Add texture: Roll in cocoa powder or crushed nuts if desired. 9. Set: Let them cool at room temperature or refrigerate until set. This process gives you delicious homemade strawberry cream chocolates that are fun to make! You can buy strawberry cream chocolates at various places: - Local chocolatiers: Many local shops make artisanal chocolates. - Grocery stores: Check the candy aisle for pre-packaged options. - Online retailers: Websites like Amazon offer a wide selection. - Farmers' markets: Some vendors create unique chocolate treats. Buying from local sources often supports small businesses and fresh ingredients. Yes, you can use different types of chocolate for coating! Here are some options: - Milk chocolate: This adds a creamy sweetness to your chocolates. - White chocolate: It provides a rich, sweet flavor that pairs well with strawberries. - Ruby chocolate: This unique chocolate adds a fruity twist. Feel free to mix and match to find your favorite combination. Each type will give a distinct taste and look to your strawberry cream chocolates! In this blog post, we explored how to create delicious strawberry cream chocolates. We listed the key ingredients, including fresh strawberries and dark chocolate. You learned step-by-step methods to prepare the filling and melt the chocolate. We also shared tips for the best results, along with fun variations to match your tastes. Finally, we covered storage tips to keep your treats fresh. Now you can enjoy making these chocolates anytime. Have fun experimenting and sharing with friends!

Strawberry Cream Chocolates

Delicious chocolates filled with strawberry cream and coated in dark chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup fresh strawberries, hulled and pureed
  • 1 cup heavy cream
  • 8 oz dark chocolate, chopped
  • 1 4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • optional Cocoa powder or crushed nuts for coating

Instructions
 

  • Start by making the strawberry cream filling. In a medium bowl, combine the pureed strawberries and heavy cream.
  • Using a hand mixer, beat the mixture until it thickens and peaks form. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, mixing until combined and smooth.
  • Once the cream is ready, transfer it to the refrigerator to chill for about 30 minutes. This helps it to firm up slightly.
  • Meanwhile, melt the dark chocolate. You can do this by placing the chopped chocolate in a heatproof bowl over a saucepan of simmering water (double boiler method) or in the microwave in short bursts, stirring in between until smooth.
  • Remove the chilled strawberry cream from the refrigerator. Using a small spoon or piping bag, scoop out small dollops of the cream and place them on a parchment-lined baking sheet.
  • Freeze the dollops for about 15-20 minutes, until firm.
  • Dip each strawberry cream dollop in the melted dark chocolate, ensuring it’s completely coated. Use a fork to lift them out and tap off the excess chocolate.
  • If desired, immediately roll them in cocoa powder or crushed nuts for added texture.
  • Place the coated chocolates back on the parchment paper and allow them to set at room temperature or return them to the fridge for quicker setting.
  • Once set, your Strawberry Cream Chocolates are ready to enjoy!

Notes

For a variation, try using different nuts for coating.
Keyword chocolate, dessert, strawberry, treat