Description
Delight in these Strawberry Cream Chocolates, a luscious homemade treat combining creamy, sweetened condensed coconut milk with vibrant freeze-dried strawberries, all encased in a glossy semi-sweet or dark chocolate shell. Perfect for a special occasion or a decadent snack, these chocolates offer a rich and fruity bite-sized indulgence that’s both dairy-free and naturally flavorful.
Ingredients
Scale
Filling
- 11.25 ounces (1 cup) sweetened condensed coconut milk
- 1 cup freeze-dried strawberries
- ½ teaspoon vanilla extract
- Pinch of salt
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 ensure a smooth, vibrant filling.
- Mix the filling: In a medium bowl, combine the strawberry powder with sweetened condensed coconut milk, vanilla extract, and a pinch of salt. Stir until the mixture is smooth and well incorporated. Refrigerate for 30–45 minutes until it firms up enough to handle.
- Shape the filling: Scoop the chilled mixture into small balls or press into molds as desired. Arrange the pieces on a parchment-lined tray and freeze for 20–30 minutes to solidify the filling.
- Melt the chocolate: Using a microwave-safe bowl or a double boiler, gently melt the chocolate chips with the coconut oil. Stir consistently until the mixture is smooth and glossy, ideal for coating.
- Coat the chocolates: Dip each frozen strawberry cream piece into the melted chocolate using a fork or dipping tool. Allow excess chocolate to drip off before placing them back on the parchment-lined tray.
- Chill to set: Refrigerate the coated chocolates for 10–15 minutes or until the chocolate shell hardens. Store finished chocolates in the refrigerator for up to 1 week.
Notes
- Ensure the freeze-dried strawberries are fully powdered for a smooth filling texture.
- You can substitute semi-sweet chocolate chips with dark chocolate for a richer flavor.
- Use coconut oil to help the chocolate melt smoothly and set with a nice sheen.
- Store chocolates in an airtight container in the refrigerator to maintain freshness.
- Freeze the filling well before dipping to prevent melting and to get a crisp chocolate coating.
