Description
Delight in these luscious Strawberry Cream Chocolates that combine a creamy strawberry filling with a smooth chocolate coating. Featuring sweetened condensed coconut milk and freeze-dried strawberries, this recipe offers a vegan-friendly, indulgent treat perfect for sharing or savoring yourself. With a simple process of blending, chilling, and dipping, these chocolates deliver a sweet and fruity flavor balanced by rich semi-sweet or dark chocolate, making them an irresistible handmade confection.
Ingredients
Scale
Filling
- 11.25 ounces (1 cup) sweetened condensed coconut milk
- 1 cup freeze-dried strawberries
- ½ teaspoon vanilla extract
- Pinch of salt
Chocolate Coating
- 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 create a flavorful base for the filling.
- Mix and chill: In a medium bowl, thoroughly combine the strawberry powder with the sweetened condensed coconut milk, vanilla extract, and a pinch of salt until smooth. Refrigerate this mixture for 30 to 45 minutes until it firms up enough to scoop.
- Shape the filling: Use a spoon to scoop and roll the strawberry cream mixture into small balls or press it firmly into molds. Arrange the shaped filling on a parchment-lined tray and freeze for 20 to 30 minutes until solid and easy to handle.
- Melt the chocolate: Gently melt the chocolate chips together with the coconut oil in a microwave-safe bowl or using a double boiler. Stir continuously until the chocolate is smooth and glossy to achieve a perfect coating.
- Coat the chocolates: Using a fork or dipping tool, carefully dip each frozen strawberry cream piece into the melted chocolate, ensuring an even coating. Allow any excess chocolate to drip off before placing them back on the tray.
- Chill to set: Place the coated chocolates in the refrigerator and chill for 10 to 15 minutes until the chocolate coating firms up nicely. For best taste and texture, store these chocolates in the fridge for up to one week.
Notes
- Ensure the freeze-dried strawberries are finely powdered for a smooth filling texture.
- Refrigerate the filling long enough so it firms up to prevent melting during shaping.
- You can use semi-sweet or dark chocolate depending on your sweetness preference.
- Handle the chocolates with care after dipping as they soften quickly at room temperature.
- For a glossy finish, tempering the chocolate is ideal but optional for this recipe.
- Store chocolates in an airtight container in the fridge to maintain freshness.
