Ingredients
Equipment
Method
- In a small bowl, mash the fresh strawberries with a fork until they are mostly pureed but still have a few small chunks for texture. You want about ½ cup of mashed strawberry.1 cup fresh strawberries
- In a separate medium bowl, add the softened cream cheese. Beat it with an electric mixer or a whisk until smooth and creamy.4 ounces cream cheese
- Gradually add the powdered sugar to the cream cheese, mixing until fully incorporated and the mixture is light and fluffy. Stir in the vanilla extract.4 ounces cream cheese, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Gently fold the mashed strawberries into the cream cheese mixture. Be careful not to overmix, as you want to maintain some of the fresh strawberry color and flavor.4 ounces cream cheese, 1 cup fresh strawberries
- Cover the cream cheese and strawberry mixture and refrigerate for at least 1 hour. This allows the filling to firm up, making it easier to handle and shape.
- While the filling chills, prepare your chocolate. Place the chopped dark chocolate in a heatproof bowl. If using, add the coconut oil for a smoother consistency. Melt the chocolate using one of two methods: Microwave Method: Microwave the chocolate in 30-second intervals, stirring well after each interval, until it is completely melted and smooth. Be careful not to overheat. Double Boiler Method: Fill a small saucepan with about an inch of water and bring it to a simmer. Place the heatproof bowl with the chocolate over the saucepan, ensuring the bottom of the bowl does not touch the water. Stir constantly until the chocolate is melted and smooth.8 ounces good quality dark chocolate, 1 tablespoon coconut oil
- Once the strawberry cream cheese filling is firm, scoop small spoonfuls (about 1-1.5 teaspoons) into your hands and gently roll them into small balls. If the mixture is too sticky, you can place it on a parchment-lined plate and chill it for another 15-20 minutes.
- Using a fork or a toothpick, carefully dip each strawberry cream cheese ball into the melted chocolate, ensuring it is fully coated. Let any excess chocolate drip back into the bowl.8 ounces good quality dark chocolate
- Place the dipped chocolates onto a parchment-lined baking sheet or tray. You can gently tap the sheet to help the chocolate spread evenly.
- While the chocolate is still wet, you can sprinkle them with finely chopped freeze-dried strawberries, a tiny pinch of sea salt, or even some edible glitter for an extra touch of elegance.
- Once all chocolates are dipped, place the baking sheet into the refrigerator for at least 30 minutes, or until the chocolate has completely hardened.
- Once set, carefully remove the Strawberry Cream Chocolates from the parchment paper. They are ready to be enjoyed!
Notes
Store in an airtight container in the refrigerator for up to 5-7 days. Not meant to be reheated.
