Strawberry Cream Chocolates Recipe
If you have a sweet tooth and a love for delightful, homemade treats, you are absolutely going to adore this Strawberry Cream Chocolates Recipe. These bite-sized wonders combine the irresistible tang of freeze-dried strawberries with a luscious creamy filling, all wrapped up in a glossy coat of rich chocolate. Whether you’re making them for a special occasion or simply to treat yourself, this recipe brings together simple ingredients in a way that feels both elegant and comforting. Get ready to dive into a world of sweet, creamy, and fruity bliss!
Ingredients You’ll Need
This recipe uses a handful of essential ingredients that are easy to find but powerful in creating the perfect balance of flavors and textures. Each component plays a vital role, from the creamy base to the fruity punch and the smooth chocolate coating.
- Sweetened condensed coconut milk: Provides a rich, creamy sweetness that makes the filling irresistibly smooth.
- Freeze-dried strawberries: Adds concentrated strawberry flavor without any extra moisture, giving that lovely tang and natural pink color.
- Vanilla extract: Enhances the overall taste by adding a warm, aromatic note.
- Pinch of salt: Balances the sweetness and intensifies the chocolate and strawberry flavors.
- Chocolate chips (semi-sweet or dark): Creates that decadent, glossy coating that contrasts perfectly with the creamy filling.
- Coconut oil: Helps the chocolate melt smoothly and harden with a beautiful sheen.
How to Make Strawberry Cream Chocolates Recipe
Step 1: Prepare the Strawberry Powder
The magic begins with the freeze-dried strawberries. Using a food processor, you’ll blitz these into a fine, powdery form. This not only intensifies their strawberry flavor but also ensures the filling is smooth and evenly flavored without adding extra moisture, which is key for the right texture.
Step 2: Mix the Filling
Next, combine the strawberry powder with the sweetened condensed coconut milk, vanilla extract, and a pinch of salt in a medium bowl. Stir until the mixture is silky and uniform. Refrigerating this mixture for 30 to 45 minutes is crucial—it firms up the filling so you can scoop and shape it easily without it falling apart.
Step 3: Shape the Filling
Once chilled, scoop small portions of the creamy strawberry mixture and either roll them into pretty little balls or press them into your favorite molds for a more polished look. Place the shaped filling on a parchment-lined tray and pop them into the freezer for 20 to 30 minutes. This cold step solidifies the centers so they’re ready for dipping.
Step 4: Melt the Chocolate
While the centers are hardening, melt your chocolate chips and coconut oil together. Whether you use a double boiler or the microwave, stir frequently until the chocolate is perfectly smooth and shiny. The coconut oil is the secret ingredient that makes the coating glossy and easy to work with.
Step 5: Coat the Chocolates
Now comes the fun part! Carefully dip each chilled strawberry cream piece into the melted chocolate using a fork or dipping tool, allowing any excess to drip off. This step creates that irresistible hard chocolate shell around the creamy filling that practically melts in your mouth.
Step 6: Chill to Set
Place the chocolate-coated treats back on the parchment-lined tray and refrigerate for 10 to 15 minutes. This chilling step ensures the chocolate sets firm, giving you that satisfying snap when you bite in. From here, your delicious Strawberry Cream Chocolates are ready to enjoy or store!
How to Serve Strawberry Cream Chocolates Recipe
Garnishes
For an extra touch of elegance, sprinkle a tiny pinch of freeze-dried strawberry powder or edible gold dust atop the chocolates just before the chocolate layer hardens. You can also get creative with crushed nuts or a drizzle of white chocolate to add texture and visual flair.
Side Dishes
These Strawberry Cream Chocolates pair beautifully with a hot cup of coffee, a delicate glass of rosé, or even a fresh fruit salad. Serving them alongside a simple vanilla bean ice cream or fresh whipped cream can create a vibrant and indulgent dessert experience.
Creative Ways to Present
Try arranging these chocolates in colorful mini paper cups or placing them in a decorative box with tissue paper for gifting. They also look stunning arranged on a wooden board with fresh strawberry slices and chocolate shavings. Presentation can turn this simple dessert into a showstopper!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and believe me, that’s rare!), store your Strawberry Cream Chocolates in an airtight container in the refrigerator. They will stay fresh and delicious for up to one week without losing their texture or flavor.
Freezing
For longer storage, you can freeze these chocolates. Lay them out on a parchment-lined tray, freeze until solid, then transfer them to a freezer-safe container. They’ll maintain their quality for up to one month, perfect for making batches ahead of time for special occasions.
Reheating
Because these chocolates are best enjoyed cool, reheating isn’t recommended. Instead, if frozen, simply thaw them in the refrigerator for several hours before serving to preserve that creamy center and glossy chocolate shell.
FAQs
Can I use regular sweetened condensed milk instead of coconut milk?
Yes, regular sweetened condensed milk can be used, but the coconut version adds a subtle tropical flavor and is dairy-free, which is perfect for those avoiding dairy.
What type of chocolate works best for coating?
Semi-sweet or dark chocolate chips melt beautifully and provide a nice contrast to the sweet filling. You can also experiment with milk chocolate if you want a sweeter coating.
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries contain moisture that can make the filling too wet and prevent it from setting properly. Freeze-dried strawberries are essential for the right texture and flavor concentration.
How do I make the chocolates more festive for holidays?
Try adding colored sprinkles, edible glitter, or drizzle melted white chocolate in festive patterns to match the occasion. Using molds in themed shapes also adds a special touch.
Are these chocolates suitable for vegans?
Yes! Using sweetened condensed coconut milk and dairy-free chocolate chips makes this recipe completely vegan and just as delicious as traditional versions.
Final Thoughts
This Strawberry Cream Chocolates Recipe is one of those delightful treats that feels like a special secret you want to share with everyone. Easy to make yet wonderfully impressive, it’s perfect for gifting, celebrations, or simply indulging yourself. So go ahead, give this recipe a whirl in your kitchen—you’re going to love the burst of strawberry and creaminess wrapped in that rich chocolate shell. Happy cooking and even happier tasting!
Print
Strawberry Cream Chocolates Recipe
- Total Time: 1 hour
- Yield: 20 servings 1x
- Diet: Vegan
Description
Delight in these luscious Strawberry Cream Chocolates featuring a creamy strawberry filling enveloped in rich, smooth chocolate. Perfectly balanced with the sweetness of condensed coconut milk and the tangy burst of freeze-dried strawberries, these bite-sized treats are easy to prepare and ideal for satisfying your sweet tooth.
Ingredients
Filling Ingredients
- 11.25 ounces (1 cup) sweetened condensed coconut milk
- 1 cup freeze-dried strawberries
- ½ teaspoon vanilla extract
- Pinch of salt
Coating Ingredients
- 2½ cups chocolate chips (semi-sweet or dark)
- 1 teaspoon coconut oil
Instructions
- Make the filling: In a food processor, blend the freeze-dried strawberries into a fine powder to form a smooth base for the filling.
- Mix the filling: In a medium bowl, combine the strawberry powder with sweetened condensed coconut milk, vanilla extract, and a pinch of salt. Stir until completely smooth, then refrigerate the mixture for 30–45 minutes to firm it up enough to scoop.
- Shape the filling: Using a spoon or scoop, form the chilled mixture into small balls or press it into chocolate molds. Place these on a parchment-lined tray and freeze for 20–30 minutes until solidified.
- Melt the chocolate: Melt the chocolate chips with coconut oil in a microwave-safe bowl in short bursts or over a double boiler, stirring frequently until the mixture is smooth, glossy, and fully melted.
- Coat the chocolates: Use a fork or dipping tool to dip each frozen strawberry cream piece into the melted chocolate, allowing any excess chocolate to drip off before laying them back on the parchment-lined tray.
- Chill to set: Refrigerate the coated chocolates for 10–15 minutes until the chocolate hardens. Store the finished chocolates in the refrigerator for up to 1 week.
Notes
- Freeze-dried strawberries must be finely powdered to ensure a smooth filling texture.
- Use good quality chocolate chips for the best coating results and richer flavor.
- Refrigerate the filling long enough to make shaping easy and prevent melting during dipping.
- These chocolates are best stored in the fridge to maintain their texture and freshness.
- Feel free to substitute semi-sweet or dark chocolate depending on your sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
