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–+ servings
recipe image of Top down mise en place of fresh ingredients including white chocolate chips milk chocolate freeze dried strawberries dark chocolate strawberry frosting coconut butter powdered sugar butter cream cheese strawberry extract vanilla extract coconut oil fresh strawberry puree sweetened condensed milk semi sweet chocolate arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Why Strawberry Cream Chocolates Delight Taste Buds

These strawberry cream chocolates are an incredibly easy and delightful treat combining rich chocolate with fresh strawberry cream filling, perfect for creating family memories or gifting.
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Prep Time 1 hour
Total Time 1 hour
Servings: 24 pieces
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Strawberry Cream Filling
  • 2 cups 2 sifted
  • powdered sugar sifted
  • 1/2 cup unsalted butter softened to room temperature
  • 1/4 cup heavy cream
  • 1/2 cup freeze dried strawberries ground into a fine powder
  • 1 teaspoon pure vanilla extract
  • A pinch pinch salt
For the Chocolate Coating
  • 12 ounces high quality chocolate dark, milk, or semi sweet, chopped
  • 1 teaspoon coconut oil or vegetable shortening optional, for a glossy finish

Equipment

  • Air Fryer,
  • electric mixer,
  • Baking sheet
  • Parchment paper
  • microwave-safe bowl,

Method
 

Prepare the Strawberry Cream Filling
  1. In a medium sized bowl, combine the softened butter and sifted powdered sugar. Using an electric mixer, beat on low speed until the mixture is crumbly.
  2. Add the heavy cream, the finely ground freeze dried strawberry powder, vanilla extract, and the pinch of salt. Increase the mixer speed to medium high and beat for 3 to 5 minutes until light, fluffy, and pink. Scrape down the sides as needed.
Prepare and Chill the Centers
  1. Line a baking sheet with parchment paper. Scoop out small portions of the filling, about a tablespoon each, and roll them into smooth balls. Place on the baking sheet. Chill in the refrigerator for 20 to 30 minutes if too soft.
  2. Flatten the balls slightly into thick disc shapes and place the baking sheet in the freezer for at least 30 minutes to 1 hour until firm.
Melt the Chocolate and Coat
  1. Place the chopped chocolate and optional coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth.
  2. Remove centers from freezer. Dip each into melted chocolate using two forks, coating fully and letting excess drip off.
  3. Place coated chocolates back on parchment. Repeat with all centers. Let set at room temperature or in refrigerator for 20-30 minutes until firm.

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8g

Notes

For dairy-free: use vegan butter and coconut cream. Chill centers fully before dipping. Store in airtight container in fridge for up to 2 weeks or freeze for up to 3 months. Nutrition is approximate per piece.
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