Strawberry Cream Chocolates

These Buttercream Candies are soft, sweet, and totally melt-in-your-mouth delicious. The filling is smooth and like a thick buttercream frosting dipped in a rich chocolate shell. You'll love making your own homemade candies, with no fancy tools required, for all the holidays!

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Course: Dessert

Cuisine: American

Keyword: buttercream candies, Buttercream Frosting, Candies, candy, chocolate candies, homemade chocolates, strawberry, strawberry buttercream candies, strawberry creams

Prep Time: 30

Chilling Time: 2

Total Time: 2 30

Servings: Candies

Calories: 130kcal

Ingredients

For Buttercream Filling:

1.6 oz Freeze Dried Strawberries
1/2 cup unsalted butter (room temperature)
3 1/2 cups powdered sugar
4 TBS heavy cream
2 tsp vanilla extract
1 pinch salt

For Dipping:

16 oz high quality chopped chocolate (4 - 4oz chocolate bars)
1 tsp vegetable oil

Instructions

For Buttercream Filling:

Add the Freeze Dried Strawberries to a blender or food processor and blend until they are a fine powder. Set aside until needed. 1.6 oz Freeze Dried Strawberries
Beat the butter in the bowl of a stand mixer for a couple of minutes until it is creamy. 1/2 cup unsalted butter
Add in the powdered sugar, 1/2 cup at a time. Beat until totally combined. 3 1/2 cups powdered sugar
Add in the heavy cream, vanilla extract, and salt and mix until combined. Add in 1/2 cup of the strawberry powder and mix until combined. Mix on high for about 3 minutes until creamy. 4 TBS heavy cream, 2 tsp vanilla extract, 1 pinch salt
Cover the bowl with plastic wrap and place it in the fridge to chill for at least 1 hour (up to 3 days).
Scoop the buttercream filling into 1 Tablespoon sized portions and roll them into smooth balls.
Place each onto a parchment paper lined cookie sheet. Place the pan back in the fridge to chill for another hour.

For Dipping:

Chop the chocolate into small pieces. 16 oz high quality chopped chocolate
Add the chocolate and vegetable oil to the top of a double boiler with 1 inch of water in the bottom. Heat on medium low on the stove top, stirring regularly until the chocolate is melted and smooth. 1 tsp vegetable oil
Drop one buttercream at a time into the melted chocolate, covering completely in chocolate with a spoon if needed.
Using a fork lift the candy out of the chocolate. Tap the fork on the side of the bowl to help the excess chocolate drip back into the bowl.
Use a toothpick or another fork to slide the buttercream candy back onto the baking sheet.
Top with sprinkles, strawberry powder, or let chocolates set for about 20 minutes and drizzle tops with additional melted chocolate if desired.
Place pan in the fridge for chill for 30 minutes, or until chocolate is set, then enjoy.
Store in the fridge in an airtight container for up to 2 weeks.

Notes

Use Room Temperature Ingredients: Let your butter warm up at room temperature for about 45 minutes to 1 hour.
Don’t Skip Chilling: You have to chill the mixture before shaping it into balls. Without chilling for at least 1 hour your mixture will be too soft to form into balls.
High Quality Ingredients: Use a good-quality chocolate, and butter for the best flavor.
Use White Chocolate: Chop up a few white chocolate bars instead of semi-sweet chocolate, just melt in the same way, and dip as usual. The candies will be sweeter, and richer, but still delicious.

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