Name: Strawberry Cream Chocolates Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 3 h
Cuisine: American
Ingredients: 1 cup fresh strawberries, hulled and pureed; 1/2 cup heavy cream; 2 tablespoons butter; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 8 ounces high-quality chocolate (dark or milk), chopped

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Introduction

Strawberry Cream Chocolates are a delightful treat combining the fresh sweetness of strawberries with rich, silky chocolate. These homemade confections are perfect for special occasions or whenever you crave a luscious, fruity dessert.

The image shows several small, rectangular chocolates with a smooth, dark brown outer layer, each decorated with thin white lines drizzled across the top. One chocolate in the front is bitten, revealing two inner layers: a thick, light pink creamy filling at the center and a thinner darker chocolate layer just inside the outer shell. These chocolates rest on a white lace paper doily that sits on a wooden round board, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Wash and hull the fresh strawberries. Blend them until smooth, then strain the puree to remove seeds for a silky texture.
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 until combined.
Step 3: Stir the strawberry puree into the cream mixture until fully incorporated. Allow the mixture to cool slightly.
Step 4: Transfer the strawberry cream mixture into a piping bag or use a spoon to form small, uniform dollops on parchment-lined trays. Refrigerate for 1 to 2 hours until firm enough to handle.
Step 5: Finely chop the chocolate and melt it using a double boiler or microwave in short bursts, stirring regularly until smooth and glossy.
Step 6: Dip each chilled cream dollop gently into the melted chocolate, ensuring complete coverage. Place them back on parchment paper and allow excess chocolate to drip off.
Step 7: Refrigerate the coated chocolates until the chocolate shell hardens completely, sealing in the creamy strawberry center.

Tips & Variations

For a smoother filling, chill the strawberry cream mixture before piping to help it hold shape better.
Try using white chocolate instead of dark or milk chocolate for a sweeter, creamier coating.
Add a splash of liqueur like Grand Marnier for an adult twist on the cream filling.
Use freeze-dried strawberry powder mixed into the filling for an extra intense strawberry flavor.

Storage

Store the strawberry cream chocolates in an airtight container in the refrigerator for up to 5 days. Before serving, let them sit at room temperature for 10 minutes to soften slightly. Avoid storing them at room temperature to prevent melting.

How to Serve

The image shows a white plate holding three chocolate-covered treats, each shaped like a rounded square or diamond. They are coated in smooth, milk chocolate with thin white chocolate drizzles in wavy lines on top. Around the treats on the plate are tiny pink sprinkles. The setting is on a white marbled surface with part of another white plate with more treats visible in the background, and a partly seen pink cup to the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, but be sure to thaw and drain them well to avoid excess liquid, which can affect the cream filling consistency.

How do I prevent the chocolate from melting when dipping the cream centers?

Keep the cream centers well chilled before dipping, and work quickly with tempered or slightly cooled melted chocolate to reduce melting and ensure a firm shell.