Description
Delicious and creamy strawberry chocolates, perfect for a sweet treat!
Ingredients
Scale
- 1 cup Fresh Strawberries (Can substitute with thawed frozen strawberries (drained of excess liquid))
- 1 cup Heavy Cream (Substitute with coconut or almond cream for a dairy-free version)
- 2 tablespoons Butter
- 1 cup Powdered Sugar (Reduce for less sweetness)
- 1 teaspoon Vanilla Extract
- 8 oz Chocolate (Use dairy-free chocolate for a vegan option)
Instructions
- Begin by washing and hulling your fresh strawberries. Blend them into a smooth puree and strain to remove seeds if desired.
- In a saucepan, gently heat the heavy cream and butter together. Whisk in the powdered sugar and vanilla extract, then stir in the strawberry puree until fully combined. Let the mixture cool for about 10 minutes to thicken.
- Transfer the creamy mixture to a piping bag or use a spoon to form dollops on parchment paper. Refrigerate for 1-2 hours until firm to the touch.
- Chop your chocolate into small pieces and melt it using a double boiler or in the microwave until smooth.
- Take the chilled filling and dip each piece into melted chocolate, ensuring it’s fully covered. Place them back on the parchment paper.
- Return the coated chocolates to the refrigerator and chill until the chocolate is set, about 30 minutes.
- Once set, serve your delightful Strawberry Cream Chocolates. Optionally dust them with powdered sugar or sprinkle crushed freeze-dried strawberries.
Notes
- For a vegan version, use dairy-free alternatives for heavy cream and chocolate.
- Adjust the amount of powdered sugar according to your sweetness preference.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 12g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg