Strawberry Cream Chocolates Recipe

Introduction

Delight in the luscious combination of fresh strawberries and rich chocolate with these homemade Strawberry Cream Chocolates. This treat offers a smooth, fruity center enveloped in a glossy chocolate shell—perfect for special occasions or a sweet indulgence anytime.

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

1. Step 1: Wash and hull the strawberries. Blend them until smooth, then strain through a fine sieve to remove seeds for a silky puree.
2. Step 2: In a saucepan, gently heat the heavy cream and butter over low heat until the butter melts.
3. Step 3: Whisk in the powdered sugar and vanilla extract until fully combined.
4. Step 4: Stir in the strawberry puree and mix well. Allow the mixture to cool slightly before proceeding.
5. Step 5: Transfer the strawberry cream mixture into a piping bag or use a spoon to form small, uniform dollops onto parchment-lined trays.
6. Step 6: Refrigerate the dollops for 1 to 2 hours until firm enough to handle.
7. Step 7: Melt the chopped chocolate using a double boiler or microwave in short bursts, stirring regularly until smooth and glossy.
8. Step 8: Dip each chilled cream dollop gently into the melted chocolate, ensuring full coverage. Place them back on the parchment paper and let any excess chocolate drip off.
9. Step 9: Refrigerate the coated chocolates until the chocolate shell hardens completely, sealing in the creamy strawberry center.

Tips & Variations

• For extra flavor, add a splash of liqueur such as Grand Marnier or Chambord to the cream mixture before chilling.
• Use white chocolate as a coating for a different look and taste.
• Ensure the strawberry puree is well strained to avoid seeds in the smooth cream center.

Storage

Store the chocolates in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10 minutes before serving to soften the cream filling slightly. Avoid freezing, as it may affect the texture of the cream center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the puree?

Yes, you can use thawed frozen strawberries, but fresh berries tend to give a brighter flavor and better texture for the cream center.

How should I melt the chocolate for coating?

The chocolate can be melted gently over a double boiler or in short bursts in the microwave, stirring frequently to prevent burning and ensure a smooth, glossy finish.

Strawberry Cream Chocolates Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

Decadent homemade strawberry cream chocolates featuring fresh strawberry puree enveloped in a smooth creamy filling, all coated in rich, melted chocolate. These bite-sized treats blend the natural sweetness of strawberries with luscious cream and chocolate, perfect for special occasions or a delightful indulgence.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours including chilling time
• Yield: Approximately 20–24 chocolates 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Strawberry Puree

• 1 cup fresh strawberries, hulled and pureed

Chocolate Shell

• 8 ounces high-quality dark or milk chocolate, chopped

Cream Filling

• 1/2 cup heavy cream
• 2 tablespoons butter
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the strawberry puree: Wash and hull the fresh strawberries. Blend them until smooth, then strain the puree through a fine mesh sieve to remove seeds, ensuring a silky texture for the cream filling.
2. Make the cream filling: In a saucepan over low heat, gently warm the heavy cream and butter until the butter melts. Whisk in the powdered sugar and vanilla extract, then stir in the prepared strawberry puree until fully combined. Remove from heat and allow the mixture to cool slightly.
3. Form the cream centers: Transfer the strawberry cream mixture into a piping bag or use a spoon to portion out small, uniform dollops onto parchment-lined trays. Refrigerate for 1 to 2 hours until firm enough to handle.
4. Melt the chocolate: Finely chop the chocolate for even melting. Melt it using a double boiler or microwave in short bursts, stirring regularly until smooth and glossy, taking care not to overheat.
5. Coat the cream centers: Gently dip each chilled strawberry cream dollop into the melted chocolate, ensuring complete coverage. Place the coated chocolates back onto parchment paper. Let excess chocolate drip off to avoid clumps.
6. Chill and set: Refrigerate the coated chocolates until the chocolate shell hardens completely, sealing in the creamy strawberry center. This typically takes about 30 minutes to 1 hour.

Notes

• Use fresh, ripe strawberries for the best flavor and natural sweetness.
• Straining the strawberry puree removes seeds for a smooth texture in the cream center.
• Double boiler method for melting chocolate helps prevent scorching and ensures glossy finish.
• Be gentle when dipping to keep the cream centers intact without breaking.
• Store finished chocolates in a cool place or refrigerator for up to 3 days.
• Optionally, use dark, milk, or even white chocolate for coating to suit your taste preference.

Keywords: strawberry chocolates, homemade chocolates, cream chocolates, chocolate dessert, strawberry cream filling, no bake chocolates