Strawberry Cream Chocolates (Homemade Chocolate Strawberry Truffles)
Strawberry Cream Chocolates are luscious homemade treats that combine fresh strawberry puree blended into a smooth, sweet cream filling, all enveloped in a rich and glossy chocolate shell. These chocolates perfectly balance the natural tartness of strawberries with creamy sweetness, making them an ideal indulgence or gift for chocolate lovers seeking a fruity twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours
- Yield: 20-24 chocolates
- Category: Desserts
- Method: No-Cook
- Cuisine: International
- Diet: Gluten Free
Ingredients
Main Ingredients
- Fresh strawberries – 1 cup (hulled and pureed)
- High-quality chocolate (dark or milk) – 8 ounces, chopped
- Heavy cream – 1/2 cup
- Butter – 2 tablespoons
- Powdered sugar – 1/4 cup
- Vanilla extract – 1 teaspoon
Instructions
- Prepare the strawberry puree: Wash and hull fresh strawberries, then blend them until smooth. Strain the puree through a fine sieve to remove seeds, yielding a silky smooth strawberry puree perfect for the cream filling.
- Make the cream filling: In a small saucepan, gently heat the heavy cream and butter over low heat until the butter melts completely. Remove from heat and whisk in powdered sugar and vanilla extract until well combined. Stir in the strawberry puree thoroughly, then allow the mixture to cool slightly but not set.
- Form the cream centers: Transfer the strawberry cream mixture into a piping bag or use a spoon to place small, uniform dollops onto parchment-lined trays. Refrigerate these dollops for 1 to 2 hours until they are firm enough to handle without losing shape.
- Melt the chocolate: Finely chop the chocolate for even melting. Melt it using a double boiler method or microwave in short 20-second bursts, stirring regularly until the chocolate is smooth, glossy, and fully melted without lumps.
- Coat the cream centers: Using a fork or dipping tool, gently dip each chilled strawberry cream dollop into the melted chocolate, ensuring full coverage. Allow excess chocolate to drip off before placing them back onto parchment paper to set.
- Chill and set: Place the coated chocolates in the refrigerator for sufficient time until the chocolate shell hardens completely, sealing in the creamy strawberry centers and ensuring a firm, glossy shell.
Notes
- Use ripe, fresh strawberries for the best natural flavor and sweetness.
- Make sure the cream filling is cool or chilled before coating to prevent melting the chocolate shell.
- Work efficiently when dipping chocolates to maintain a smooth, glossy chocolate coating without streaks.
- Choose high-quality chocolate for superior taste and a firm shell that crisps nicely.
- Allow enough chilling time to properly set the chocolates and avoid cracking of the shell during handling.