Ingredients
- Dark or Semi-Sweet Chocolate: 300 grams (10.5 oz)
- Heavy Cream (35% fat): 1/2 cup (120 ml)
- Fresh or Frozen Strawberries: 1 cup, finely chopped
- Powdered Sugar (Confectioners' Sugar): 1/4 cup
- Unsalted Butter: 2 tablespoons
- Freeze-Dried Strawberry Powder (optional, for color boost): 1 tablespoon
- Pure Alcohol-Free Vanilla Extract: 1/2 teaspoon
Instructions
- Step 1: Prepare the Strawberry Cream Filling. In a small saucepan, combine the chopped strawberries, powdered sugar, and heavy cream. Cook over medium-low heat, stirring frequently, until the strawberries have broken down and the mixture has slightly thickened (about 8-10 minutes). Remove from heat, stir in the butter, alcohol-free vanilla extract, and strawberry powder until fully combined.
- Step 2: Chill the Filling Base. Pour the strawberry cream mixture into a shallow dish, cover tightly, and refrigerate for at least 2 hours, or until the mixture is firm enough to roll into truffles or shapeable centers.
- Step 3: Melt and Temper the Chocolate. Melt two-thirds of the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. Remove from heat and stir in the remaining one-third of the chocolate until completely melted and tempered. Keep the chocolate warm over low heat or in a heat-safe bowl during the dipping process.
- Step 4: Form and Coat the Centers. Scoop the chilled strawberry filling and roll it into small, uniform balls (about 1 teaspoon each). Using a dipping fork or toothpick, submerge each strawberry center fully into the melted chocolate. Allow excess chocolate to drip off, then place the coated chocolate onto a baking sheet lined with parchment paper.
- Step 5: Set and Finish. If desired, immediately garnish the chocolates with a sprinkle of extra freeze-dried strawberry powder or chocolate shavings before they set. Transfer the finished chocolates to the refrigerator for 20-30 minutes to set completely before serving or storing in an airtight container.
Notes
- Store these chocolates in an airtight container in the refrigerator for up to 10 days, but always allow them to sit at room temperature for 15 minutes before serving to achieve the smoothest, most luxurious cream filling.
- Serve these rich, fruity chocolates alongside a light cup of Earl Grey tea or a glass of dry Sparkling Grape Juice for a delightful balance that cuts through the dark chocolate's intensity.
- To ensure your strawberry centers are firm enough to roll and dip without collapsing, confirm that the cream mixture in Step 1 has reduced significantly until it is almost jam-like before chilling.
- When dipping the centers, keep your tempered chocolate perfectly liquid and warm; if it starts to thicken, gently warm it again so you can achieve a thin, glossy shell that sets crisp instead of thick and dull.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American