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Strawberry Cream Chocolates Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 55 reviews
  • Author: Kimberly
  • 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

  1. Make the filling: In a food processor, blend the freeze-dried strawberries into a fine powder to ensure a smooth texture in the filling.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/strawberry-cream-chocolates-recipe/