Strawberry Cream Chocolates
These strawberry cream chocolates might just be the easiest chocolate treat you will ever make at home. You need only 3 ingredients, and the whole thing comes together with a bowl, a pan, and a little time in the fridge.
A sweet strawberry filling gets covered in chocolate, so every bite tastes like something you picked out of a candy shop display case.
I like to keep a batch on hand during the holidays, because these make the perfect little gift for neighbors, teachers, and anyone who deserves a homemade treat. If you have been looking for a candy recipe that does not need a thermometer or any fancy equipment, this is the one to start with.
I also love how forgiving this recipe is. You do not need to temper anything, you do not need a candy thermometer, and you do not need to worry about exact timing. If you can stir frosting into melted white chocolate, you are already most of the way there.
Jump To
- 1. Strawberry Cream Chocolates
- 2. Strawberry Cream Chocolates
- 3. Tips & Variations
- 4. Can I Make These In Other Flavors?
- 5. How to Store homemade chocolates
- 6. How to give as a gift
- 7. Strawberry Cream Chocolates Ingredients
- 8. Strawberry Cream Chocolates Directions
- 9. Strawberry Recipes
- 10. Kitchen Basics
- 11. FAQs
- 12. Strawberry Cream Chocolates
Strawberry Cream Chocolates
One year I worked at a small chocolate shop in a little town, and the strawberry creams were my favorite thing in the whole place.
Everything was made in house back then, and customers would come in for a single treat to eat on the walk home or a full gift box for someone they loved.
The strawberry chocolate had a creamy strawberry center and a chocolate coating, and it disappeared fast. Those strawberry creams sat in a little paper cup in the case, and they were usually the first thing to sell out on a Saturday.
The hard part was that making it took forever. The shop process was long and complicated, with tempering and cooling and more steps than I want to count. I loved eating them far more than I loved making them, and for years I assumed I could never make anything close at home.
Then I worked out a home version that uses only 3 ingredients, and I have been making it ever since. Are these the same as the gourmet chocolates from that shop? No, and I will not pretend otherwise.
But they are just as delicious in their own way, and they take a fraction of the effort. That is a trade I will happily make on a busy weeknight.
The filling is soft and sweet, the chocolate shell snaps when you bite in, and the whole batch comes together in about half an hour of hands on work.
I usually make a double batch in December, because these are perfect for edible gift giving during the holiday season. A little box tied with ribbon looks like you spent the whole day in the kitchen.
I keep a few stashed in the back of the fridge for the days when I need something sweet with my coffee.
If you can melt chocolate and stir, you can make these. That is really the whole skill set.
Tips & Variations
For this recipe, melt the chocolate using a double boiler. It gives you gentle, even heat, and it keeps the chocolate smooth instead of scorched.
Once the chocolates are dipped, you have a few easy ways to dress them up:
- For a decorative finish, place the edge of a fork on top of the chocolate three times to create fancy lines while the chocolate is still warm.
- Drizzle them with white chocolate, milk chocolate, or dark chocolate.
- Use colored candy melts for a drizzle that fits a specific holiday, like red and green in December or pastels in spring.
I like to set the dipped chocolates on parchment paper and decorate a few at a time, then move on to the next batch. If your chocolate starts to thicken while you work, set the bowl back over the warm water for a minute and give it a stir.
One more tip that saves me every time: keep the filling squares cold right up until you dip them. Cold filling holds its shape in the warm chocolate, and the coating sets faster.
If the squares start to soften, pop the plate back in the fridge for a few minutes. You can also skip the decorations entirely and let the chocolate do the talking. Plain dipped chocolates look just as good on a plate.
Can I Make These In Other Flavors?
Strawberry with dark chocolate is my favorite combination, but you can absolutely play with other flavors. Raspberry frosting with dark chocolate is a great swap, and it tastes like a chocolate covered raspberry.
If you want something more decadent, use dark chocolate frosting for the filling and coat it in dark or milk chocolate. The method stays exactly the same, so the only thing you are changing is the frosting and the chocolate you dip with.
Either way, taste the frosting first. If it is very sweet, a darker chocolate coating balances it nicely.
How to Store homemade chocolates
Keep these homemade chocolates in the fridge in an airtight container. If you stack them, place a piece of parchment paper between each layer so they do not stick together or smudge.
Just be sure the chocolate is fully set before you stack anything, or the layers will smudge. Stored this way, they last in the fridge for up to a week.
I usually pull out what I need a few minutes before serving, since the filling softens slightly at room temperature and tastes even better.
How to give as a gift
Because these chocolates keep so well, they are easy to package in cute little boxes or bags and hand out as gifts. A small box of homemade candy says more than anything you could buy at the store, and it travels well to a party.
I like to add a little parchment paper inside the box so the chocolates do not slide around, and a ribbon on top finishes the whole thing.
Strawberry Cream Chocolates Ingredients
You need just 3 things for this recipe:
| Ingredient | Amount |
|---|---|
| Strawberry frosting | 1 (16 oz) can |
| White chocolate chips | 1 (12 oz) bag |
| Dipping dark or milk chocolate | 1 (12 oz) bag |
Prep time is about 10 minutes, cook time is about 20 minutes, and the total is about 30 minutes. You will also want cooking spray and parchment paper for the 9×9 pan.
Any brand of strawberry frosting works here, so use whatever your grocery store carries. Just check the label and grab a 16 oz can.
Strawberry Cream Chocolates Directions
Here is how it all comes together, step by step.
- Prepare a 9×9 pan. Spray it lightly with cooking spray, then place a piece of parchment paper in the pan with extra hanging out over the sides so you can pull the whole block out later.
- Over a double boiler or in the microwave, melt your white chocolate chips. When the chips are melted, remove them from the heat and stir in your strawberry frosting until the mixture is smooth.
- Spread the mixture in your prepared pan and place it in the fridge to set for 30 minutes.
- Remove the block from the pan and cut it into one inch squares.
- Melt the dipping chocolate in a double boiler.
- Using a fork, dip each square of filling into the melted chocolate, then tap the fork on the edge of the bowl to shake off the extra chocolate.
- Place the chocolates on a sheet pan lined with parchment paper and let the chocolate set up.
Once the chocolate is firm, you are done. If you want a little extra polish, drizzle the tops with chocolate, or use a fork to make decorative marks while the chocolate is still warm. Those small touches are what make a homemade candy look like it came from a shop.
A few notes from my kitchen: the filling needs to be genuinely hard before you cut it, so leaving it in the fridge longer than 30 minutes is completely fine. I often make the filling the night before and dip the next morning.
When you dip, work with a few squares at a time so the chocolate stays warm and fluid.
Serving tip: these are best the day they are made, though they hold up beautifully in the fridge for a week. I like to let them sit at room temperature for about ten minutes before serving, so the filling is soft and creamy instead of firm.
Strawberry Recipes
If you love strawberries as much as I do, these recipes are worth adding to your list:
- Biscuit Strawberry Shortcake
- Strawberry Muffins
- Strawberry White Chocolate Cheesecake Bars
- Strawberry Skillet Cake
- Strawberry Poke Cake
Kitchen Basics
Kitchen basics are the little tools and staples that show up in pretty much every recipe I make, and these chocolates are no exception. A good double boiler setup, parchment paper, and a solid sheet pan do most of the work here.
They also make lovely gifts for anyone who is just starting to cook or moving out on their own for the first time.
ABOUT LAUREN
Lauren is the cook behind the original version of this recipe, and she describes herself as a short mom who stands 4 foot 10. She says she has a passion for helping others and usually has a cup of coffee in her hand.
Her work covers recipes that help home cooks grow into home chefs, along with family travel and crafts. I love that mix, because it is exactly how real kitchens work: a little cooking, a little chaos, and a lot of people gathered around the table.
FAQs
What are the three ingredients needed for strawberry cream chocolates?
You need one 16 oz can of strawberry frosting, one 12 oz bag of white chocolate chips, and one 12 oz bag of dipping dark or milk chocolate. These simple ingredients combine to create a sweet strawberry filling coated in chocolate.
How do you cut the strawberry filling into squares for dipping?
After the filling has set in the fridge for 30 minutes, remove it from the pan using the parchment paper. Cut the block into one-inch squares using a sharp knife, wiping the blade clean between cuts for neat edges.
What is the best way to melt chocolate for dipping these candies?
Melt the dipping chocolate in a double boiler to avoid scorching. If using a microwave, heat in short bursts. Do not let any water touch the chocolate, as even a drop can cause it to seize and become grainy.
How should homemade strawberry cream chocolates be stored and how long do they last?
Store the chocolates in an airtight container in the refrigerator with parchment paper between layers if stacking. They will last for up to one week in the fridge, making them excellent for holiday gift giving or enjoying over several days.
Strawberry Cream Chocolates
Strawberry Cream Chocolates These strawberry cream chocolates might just be the easiest chocolate treat you will ever make at home. You need only 3 ingredients, and the whole thing comes together with a bowl, a pan, and a little time in the fridge.
- Total Time: 30 min
Ingredients
Ingredients
1 16 oz can strawberry frosting
1 12 oz bag white chocolate chips
1 12 oz bag dipping dark or milk chocolate
Instructions
Instructions
1-Prepare a 9×9 pan by spray lightly: Prepare a 9×9 pan by spray lightly with cooking spray and place a piece of parchment paper in the pan with extra hanging out so you can pull it out of the pan.
2-Over a double boiler or in the: Over a double boiler or in the microwave, melt your white chocolate chips. When chips are melted, remove from heat and stir in your strawberry frosting.
3-Spread in your prepared pan and place: Spread in your prepared pan and place in fridge to set for 30 minutes.
4-Remove from the pan and cut into: Remove from the pan and cut into one inch squares.
5-Melt the chocolate in a double boiler: Melt the chocolate in a double boiler.
6-Using a fork, dip the filling into: Using a fork, dip the filling into the chocolates and tap the fork on the edge of the bowl to get off extra chocolate.
7-Place the chocolate on to a sheet: Place the chocolate on to a sheet pan lined with parchment paper and let the chocolate set up.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 20 min
- Method: stovetop
Nutrition
- Calories: 152kcal
- Sugar: 18g
- Sodium: 33mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 2mg
