Description
Homemade strawberry cream chocolates with rich dark chocolate shells and creamy, strawberry-infused filling. Perfect for gifting or special occasions.
Ingredients
Scale
- 12 ounces high-quality dark chocolate (60-70% cacao), finely chopped
- 1 teaspoon vegetable shortening (optional, for shine)
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1/2 cup powdered sugar, sifted
- 1/4 cup freeze-dried strawberries, finely ground into a powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon strawberry extract (optional, for enhanced flavor)
- Pinch of salt
- 2 tablespoons heavy cream (or milk, if needed for consistency)
Instructions
- Melt the chopped dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Add vegetable shortening (optional) for shine.
- Remove the melted chocolate from the heat.
- Reserve about 1/3 of the melted chocolate.
- Add the remaining 2/3 of the melted chocolate to a clean, dry bowl.
- Gradually add small pieces of the reserved chocolate to the bowl, stirring constantly until the chocolate cools to around 88-90°F (31-32°C). Use a candy thermometer to monitor the temperature.
- Once the chocolate reaches the correct temperature, gently warm it back up to 88-90°F (31-32°C). Be careful not to overheat it!
- Fill each chocolate mold cavity completely with the melted chocolate. Tap the molds gently to release air bubbles.
- Invert the molds over a parchment-lined baking sheet to remove excess chocolate. Scrape the top of the molds clean with a spatula.
- Refrigerate the molds for 15-20 minutes, or until the chocolate has set completely.
- Gently flex the molds to release the chocolate shells.
- Grind the freeze-dried strawberries into a fine powder using a food processor or blender.
- Beat the softened cream cheese and butter together with an electric mixer until light and fluffy.
- Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until combined.
- Add the ground freeze-dried strawberry powder, vanilla extract, and strawberry extract (if using) to the mixture. Beat until well combined.
- Add heavy cream (or milk) one tablespoon at a time until you reach a smooth, pipeable consistency. Add a pinch of salt to balance the sweetness.
- Transfer the strawberry cream filling to a piping bag and chill in the refrigerator for at least 30 minutes.
- Pipe the strawberry cream filling into each chocolate shell, leaving a small space at the top.
- Re-melt the remaining tempered chocolate and spread a thin layer over the top of each filled chocolate shell.
- Smooth the tops of the chocolates with a small offset spatula or knife.
- Refrigerate the filled and sealed chocolates for another 15-20 minutes, or until the chocolate has set completely.
- Gently flex the molds again to release the finished chocolates.
- Enjoy! Store in an airtight container in the refrigerator for up to a week.
Notes
- Chocolate Choice: You can use milk chocolate or white chocolate for the shells.
- Strawberry Flavor: Add strawberry jam or puree to the filling for a more intense flavor.
- Other Fruit Flavors: Experiment with other freeze-dried fruits.
- Nuts and Decorations: Sprinkle with chopped nuts, sprinkles, or edible glitter before the chocolate sets.
- Vegan Option: Use vegan cream cheese and butter substitutes for the filling, and vegan chocolate for the shells.
- Storage: Store in an airtight container in the refrigerator. Best enjoyed within a week.
- Tempering: Tempering the chocolate is optional, but highly recommended for shine and snap.
- Prep Time: 45 minutes
- Cook Time: 15 minutes