If you’ve been searching for the perfect treat to satisfy your sweet tooth, look no further than this delightful Strawberry Cream Chocolates Recipe. These bite-sized gems combine the lusciousness of strawberry-infused cream with a rich, glossy chocolate coating, creating an irresistible harmony of flavors and textures. They are soft, creamy, slightly tangy from the freeze-dried strawberries, and decadently sweet thanks to the coconut milk and chocolate. Whether you’re making them for a special occasion or just because you deserve a little indulgence, this recipe brings a beautiful balance of freshness and richness that will happily melt into your heart.
Ingredients You’ll Need
Getting your ingredients right is the first step to crafting perfect Strawberry Cream Chocolates. Don’t worry, the list is refreshingly simple, but each item plays a vital role—whether it’s adding creamy texture, that punch of strawberry flavor, or the lustrous chocolate finish.
- Sweetened condensed coconut milk: This dairy-free alternative sets a creamy, sweet base that’s utterly smooth.
- Freeze-dried strawberries: Packed with intense strawberry flavor without extra moisture, perfect for a punch of fruity tang.
- Vanilla extract: Adds a warm, aromatic undertone that complements both the strawberry and chocolate beautifully.
- Pinch of salt: Elevates all the flavors, balancing the sweetness and enhancing depth.
- Semi-sweet or dark chocolate chips: Provides that irresistibly rich and glossy coat that snaps delightfully with each bite.
- Coconut oil: Helps melt and gloss the chocolate perfectly while adding a subtle tropical hint.
How to Make Strawberry Cream Chocolates Recipe
Step 1: Pulverize the Strawberries
Begin by turning your freeze-dried strawberries into a fine powder using a food processor. This step is crucial because it concentrates the strawberry flavor without introducing any unwanted moisture, ensuring your filling is creamy yet firm enough later on.
Step 2: Combine Creamy Strawberry Filling
Mix the strawberry powder with sweetened condensed coconut milk, a splash of vanilla extract, and a pinch of salt until you get a smooth, cohesive blend. Pop this mixture into the fridge for about 30 to 45 minutes so it firms up, making it easier to shape in the next step.
Step 3: Shape Your Strawberry Cream Centers
Once your mixture is nicely chilled, scoop small portions and roll them gently into balls, or press the filling into molds if you want uniform shapes. Place these on a parchment-lined tray and freeze them for 20 to 30 minutes until they’re solid—this firm texture will help them hold up when you coat them with chocolate.
Step 4: Melt the Chocolate Coating
Using a microwave or double boiler, melt the chocolate chips together with the coconut oil, stirring continuously until the mixture becomes smooth and glossy. This silky chocolate coating is what makes these candies truly irresistible.
Step 5: Dip and Coat the Creamy Centers
Grab each chilled strawberry cream ball with a fork or dipping tool and immerse it fully into the melted chocolate, allowing any excess to drip off before placing it back on your tray. This step creates that beautiful chocolate shell that’s crisp on the outside but hides the luscious strawberry cream inside.
Step 6: Chill to Set
Finally, refrigerate the dipped chocolates for 10 to 15 minutes until the chocolate hardens properly. Once set, your Strawberry Cream Chocolates are ready to enjoy or store for later indulgence.
How to Serve Strawberry Cream Chocolates Recipe
Garnishes
Sprinkle a little crushed freeze-dried strawberry or a dusting of powdered sugar on top of the chocolates for added visual charm and a subtle extra burst of flavor that hints at what’s inside.
Side Dishes
Pair these luscious chocolates with a simple glass of sparkling rosé or a cup of rich, freshly brewed coffee. The effervescence or bold bitterness complements the sweet, creamy chocolates perfectly.
Creative Ways to Present
For gifting or serving at parties, arrange the chocolates in pretty paper liners inside decorative boxes or wrap them individually with cellophane and a ribbon. You could also serve them alongside fresh strawberries or on a platter boasting assorted chocolate confections for a stunning dessert spread.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Cream Chocolates keep beautifully in an airtight container in the fridge for up to one week. Just be sure to keep them cool to preserve the crisp chocolate shell and creamy filling texture.
Freezing
If you want to savor these treats later, freeze them in a sealed container for up to a month. Thaw them in the fridge before serving to maintain their perfect consistency and flavor.
Reheating
Since these chocolates are best enjoyed chilled, avoid reheating them. If melted accidentally, simply refrigerate again until set, but expect some minor texture changes in the filling.
FAQs
Can I use fresh strawberries instead of freeze-dried?
Fresh strawberries have a much higher moisture content, which can make the filling too soft and prevent it from firming up properly. Freeze-dried strawberries are preferred because they provide intense flavor without adding moisture.
What type of chocolate works best for this recipe?
Semi-sweet or dark chocolate chips are ideal because they offer a perfect balance of sweetness and richness that beautifully complements the strawberry cream without overpowering it.
Is this recipe vegan-friendly?
Yes! Using sweetened condensed coconut milk instead of dairy and quality vegan chocolate ensures the recipe is fully vegan. Just double-check your chocolate chips to be sure.
Can I substitute coconut oil with another fat?
Coconut oil helps the chocolate set with a smooth finish and adds a subtle flavor, but you could use cocoa butter or a neutral vegetable oil if needed. Just keep in mind that texture or flavor may vary slightly.
How long do Strawberry Cream Chocolates last?
Stored in the fridge, these chocolates stay fresh and delicious for about one week. For longer storage, freezing is recommended, but consuming them sooner is always better for taste and texture.
Final Thoughts
Making these Strawberry Cream Chocolates Recipe at home is a little act of love that pays off with every bite. The ease of the process combined with the wonderfully fresh and indulgent flavor makes them a must-try for any chocolate lover. Go ahead and surprise yourself and those you care about with this stunningly simple yet sophisticated sweet treat—you won’t regret it!
Print
Strawberry Cream Chocolates Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 60 minutes
- Yield: 20 chocolates
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious Strawberry Cream Chocolates, featuring a creamy strawberry filling made from sweetened condensed coconut milk and freeze-dried strawberries, all enveloped in a smooth semi-sweet or dark chocolate shell. Perfect for a sweet treat or gifting, these homemade chocolates offer a rich, fruity flavor with a hint of vanilla and a satisfying snap of chocolate coating.
Ingredients
Filling Ingredients
- 11.25 ounces (1 cup) sweetened condensed coconut milk
- 1 cup freeze-dried strawberries
- ½ teaspoon vanilla extract
- Pinch of salt
Chocolate 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 ensure a smooth texture in the filling.
- Mix the filling: In a medium bowl, thoroughly combine the strawberry powder with sweetened condensed coconut milk, vanilla extract, and a pinch of salt until the mixture is smooth and homogeneous. Refrigerate for 30 to 45 minutes to allow the filling to firm up sufficiently for shaping.
- Shape the filling: Scoop the chilled mixture and roll into small balls or press into chocolate molds. Arrange the shaped pieces on a parchment-lined tray and freeze for 20 to 30 minutes until they are solid.
- Melt the chocolate: Gently melt the chocolate chips together with the coconut oil in a microwave-safe bowl or using a double boiler method, stirring regularly until the chocolate is smooth, glossy, and fully melted.
- Coat the chocolates: Using a fork or dipping tool, dip each frozen strawberry cream piece into the melted chocolate, allowing any excess chocolate to drip off. Place the coated chocolates back onto the parchment-lined tray.
- Chill to set: Refrigerate the chocolate-coated chocolates for 10 to 15 minutes until the chocolate shell hardens. Store the finished chocolates in the refrigerator for up to one week for best freshness.
Notes
- Use freeze-dried strawberries for a concentrated flavor and to avoid excess moisture in the filling.
- Chilling the filling before shaping helps achieve a smooth, firm texture that’s easy to work with.
- If you don’t have a food processor, you can crush the freeze-dried strawberries using a rolling pin or spice grinder.
- For a vegan version, ensure the chocolate chips and coconut milk are dairy-free.
- Store chocolates in an airtight container in the refrigerator to maintain texture and freshness.
