Strawberry Cream Chocolates Recipe

Is there anything more delightful than biting into a creamy, dreamy homemade chocolate that just melts in your mouth? These Strawberry Cream Chocolates are that little bite of joy you deserve. They’re the perfect combination of a smooth, rich chocolate shell and a sweet, fruity filling that tastes like a fresh-picked strawberry. Whether you’re whipping them up for a special occasion, a holiday treat, or just because it’s Tuesday, these little gems are guaranteed to bring a smile to your face and those of everyone you share them with.

Table of Contents

Table of Contents

Why You’ll Love These Strawberry Cream Chocolates

• Surprisingly Simple: Don’t let the fancy look fool you. With a few simple steps, you can create professional-looking candies right in your own kitchen.
• Impress Everyone: These are perfect for gifting, party platters, or simply impressing your family. They scream “you care” without screaming “you spent all day in the kitchen.”
• Endlessly Customizable: Once you master the basic technique, you can change up the filling flavors to create your own signature chocolates!

Gathering Your Ingredients

Here’s what you’ll need to create these little pockets of happiness. The beauty is in the simplicity :

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• 8 oz high-quality semi-sweet or dark chocolate, finely chopped
• 1/2 cup freeze-dried strawberries
• 4 tbsp unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1-2 tbsp heavy cream or milk
• 1/2 tsp vanilla extract
• Pinch of salt

Step-by-Step Instructions

Step 1: Prep Your Chocolate

Place about two-thirds of your chopped chocolate in a heatproof bowl. Melt it gently using a double boiler or in short bursts in the microwave, stirring frequently until it’s smooth and glossy. Then, remove it from the heat and stir in the remaining chopped chocolate until it’s all melted. This method, called seeding, helps the chocolate set with a perfect snap.

Step 2: Create the Molds

Using a clean pastry brush or a small spoon, coat the insides of your candy molds with the melted chocolate. Make sure you get an even layer on all sides. Pop the molds into the freezer for about 10-15 minutes to let the first layer set completely.

Step 3: Make the Magical Strawberry Cream Filling

While the chocolate is setting, make the filling. Pulse the freeze-dried strawberries in a blender or food processor until they become a fine powder. In a medium bowl, beat the softened butter until it’s creamy. Gradually beat in the powdered sugar, strawberry powder, vanilla extract, and that pinch of salt. Add the heavy cream, one tablespoon at a time, until the mixture comes together into a smooth, pipeable consistency.

The Tools You’ll Need

You don’t need any fancy equipment for this recipe! A simple silicone candy mold is your best friend here. Other than that, you’ll just need a couple of bowls, a hand mixer or a sturdy spoon, and a pastry bag or a plastic zip-top bag with the corner snipped off for piping.

Tips & Tricks for Chocolate Success

The number one tip for working with chocolate? Keep everything completely dry! Even a single drop of water can cause your chocolate to “seize” and become a grainy mess. Also, don’t rush the setting process in the freezer—a solid shell means your filling won’t leak out. If you’re looking for another great make-ahead dessert, my Easy No-Bake Cheesecake is always a crowd-pleaser.

If you find yourself with leftover strawberry powder, it’s fantastic stirred into yogurt or sprinkled over ice cream!

How to Serve Your Homemade Chocolates

Arrange these beauties on a pretty plate or pack them into a decorative box tied with a ribbon for a truly special gift. They pair wonderfully with a cup of coffee for an afternoon pick-me-up or as a sweet ending to a great meal. For another elegant dessert option, check out these Classic Chocolate Covered Strawberries.

A Note on Nutrition

While these are undoubtedly a treat, it’s all about balance! Each chocolate is a small indulgence. The approximate nutritional information per chocolate (assuming a batch of 24) is: Calories: 85, Fat: 4g, Carbs: 12g, Protein: 0.5g.

And just like that, you’ve created something truly special. The process of making these Strawberry Cream Chocolates is almost as rewarding as eating them. Seeing that glossy chocolate shell crack to reveal a pink, creamy center never gets old. It’s a recipe that invites you to slow down and enjoy the act of creating something with your hands, a little moment of calm and sweetness in a busy world. I hope these chocolates become a cherished recipe in your home, creating sweet memories one delicious bite at a time.

Your Strawberry Cream Chocolate Questions, Answered

Can I use milk chocolate instead of dark?

Absolutely! Milk chocolate works wonderfully here and will give you a sweeter, creamier shell. Just make sure to use a good quality chocolate you enjoy eating on its own, as the flavor really shines through.

How should I store these and how long will they keep?

Store your finished chocolates in an airtight container in the refrigerator. They’ll keep beautifully for up to two weeks. I like to separate layers with parchment paper so they don’t stick together.

My chocolate got clumpy! What did I do wrong?

Ah, the dreaded seized chocolate! This almost always happens if a tiny bit of water or steam got into your melting chocolate. It’s a common mishap. To salvage it, you can try stirring in a tiny amount of neutral oil (like coconut or vegetable oil) one teaspoon at a time until it smooths out again.

Can I use fresh strawberries for the filling?

I don’t recommend it. Fresh fruit contains too much water, which will make the filling watery and can prevent your chocolates from setting properly. The intense flavor of freeze-dried strawberries is perfect because it gives maximum taste without the extra moisture.