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Strawberry Cream Chocolates
Benchi

Strawberry Cream Chocolates Recipe

Delight in these luscious Strawberry Cream Chocolates, featuring a creamy strawberry filling made from sweetened condensed coconut milk and freeze-dried strawberries, all enveloped in a smooth semi-sweet or dark chocolate shell. Perfect for a sweet treat or gifting, these homemade chocolates offer a rich, fruity flavor with a hint of vanilla and a satisfying snap of chocolate coating.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 1 hour
Servings: 20 chocolates
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 11.25 ounces sweetened condensed coconut milk
  • 1 cup freeze-dried strawberries
  • ½ teaspoon vanilla extract
  • Pinch salt salt
  • 2½ cups chocolate chips (semi-sweet or dark)
  • 1 teaspoon coconut oil

Equipment

  • food processor
  • mixing bowl
  • Microwave-safe bowl
  • double boiler
  • fork or dipping tool

Method
 

Instructions
  1. In a food processor, blend the freeze-dried strawberries into a fine powder to ensure a smooth texture in the filling.
  2. In a medium bowl, thoroughly combine the strawberry powder with sweetened condensed coconut milk, vanilla extract, and a pinch of salt until the mixture is smooth and homogeneous. Refrigerate for 30 to 45 minutes to allow the filling to firm up sufficiently for shaping.
  3. Scoop the chilled mixture and roll into small balls or press into chocolate molds. Arrange the shaped pieces on a parchment-lined tray and freeze for 20 to 30 minutes until they are solid.
  4. Gently melt the chocolate chips together with the coconut oil in a microwave-safe bowl or using a double boiler method, stirring regularly until the chocolate is smooth, glossy, and fully melted.
  5. Using a fork or dipping tool, dip each frozen strawberry cream piece into the melted chocolate, allowing any excess chocolate to drip off. Place the coated chocolates back onto the parchment-lined tray.
  6. Refrigerate the chocolate-coated chocolates for 10 to 15 minutes until the chocolate shell hardens. Store the finished chocolates in the refrigerator for up to one week for best freshness.