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CHOCOLATE-COVERED STRAWBERRY CREAMS
Creamy melt-in your mouth Chocolate-Covered Strawberry Creams are a delightful treat. A sweet creamy strawberry filling is covered with dark chocolate. It would make a super Valentine's Day addition. I used unsweetened frozen strawberries, so that means this confection can be made year round.
This is such a classic dessert or confection that you will love to make as it is super easy to put together as well.
Valentine's Day coming up is the perfect excuse to make this decadent confection.
Remember in all my recipes, you are welcome to use whatever sweetener you prefer. Did you know that all my cookbooks except for the very last one - the anniversary edition - has tables for the liquid sweeteners making it very easy to figure out how many drops to use for, say, 1/2 cup sugar sweetness equivalent.
This Dipping Chocolate would be perfect for covering fresh strawberries as well. Just make sure to dry the strawberries well after rinsing. In fact, leave them to dry properly before attempting to dip them in chocolate.
I have tried replacing some of the dipping chocolate with cocoa butter, but the mixture was thinner and not ideal for dipping - one had to dip twice. My best experiences with this dipping chocolate is with the recipe as written.
You can buy this sort of candy, but very often the filling contains preservatives. It is nice to know what goes into these chocolate candies.
You can use a double boiler to melt the chocolate or the microwave. These chocolates are kept int he refrigerator. If you want to get really fancy you could melt white chocolate chips with some coconut oil and drizzle stripes over the top of the candies to make it look very fancy.
I used tongs to dip the strawberry creams in the dipping chocolate, but a fork or spoon could work as well.
Berries such as strawberries work so well with the filling. You could potentially use another berry, but I think strawberries are the very best choice!
INGREDIENTS:
8 oz cream cheese, softened (250 g)
1 cup frozen strawberries, (250 mL)
unsweetened, nuked 50 seconds
Liquid sweetener to equal 1 cup sugar (250 mL)
1/3 cup heavy cream (75 mL)
1/2
tsp strawberry, OR vanilla extract (2 mL)
3 tbsp heavy cream (45 mL)
1 tbsp unflavored gelatin (15 mL)
Dipping Chocolate:
6 oz sugar-free chocolate chips, OR this one (180 g)
3 oz unsweetened Baker’s chocolate (90 g)
3 tbsp coconut oil (45 mL)
Liquid sweetener, to taste
INSTRUCTIONS:
In
food processor, combine cream cheese, strawberries that have been nuked 50
seconds to soften, liquid sweetener, heavy cream and strawberry, OR vanilla
extract. Process until smooth. In small bowl, pour heavy cream and stir in
unflavored gelatin. Microwave about 30 seconds to dissolve the gelatin in the
cream. Add to the strawberry cream
mixture in the food processor and process until smooth.
Place
strawberry cream mixture in mini muffin tins which have been greased or simply
make round forms and place on a parchment-lined baking sheet or pour all into an 8-inch (20 cm) square glass baking dish lined with parchment paper (when semi-frozen, cut into 24 squares). Place the mini muffin tins in freezer until frozen. Using tongs preferably, dip the
strawberry creams in the dipping chocolate and place on a parchment-lined
baking sheet and back in the freezer until set.
Then refrigerate the chocolate-covered strawberry creams.
Dipping Chocolate: In large microwaveable bowl, place chocolate
chips, unsweetened chocolate and coconut oil.
Nuke in 40 second increments until you are able to stir it together into
a molten state. Add liquid sweetener, to
taste.
Yield: 24 servings
1
serving
114.4
calories
2.1
g protein
9.8
g fat
0.9 g fiber
1.5
g net carbs
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