Introduction

These Strawberry Cream Chocolates are a delightful treat combining smooth white chocolate and sweet strawberry frosting, all coated in rich dark or milk chocolate. Perfect for a homemade gift or a special dessert, they’re simple to make and irresistibly creamy.

The image shows a close-up of small, round chocolate-covered treats arranged on a white marbled surface. Each treat is coated in smooth, shiny milk chocolate, and they are topped with neat lines of white icing that create a striped pattern across the top. The treats have a glossy texture and the white icing contrasts sharply with the rich brown chocolate, making the decorations stand out clearly. The treats are placed closely together, filling the frame, with some blurred in the background to add depth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (16 oz) can of strawberry frosting
1 (12 oz) bag of white chocolate chips

1 (12 oz) bag of dipping dark or milk chocolate

Instructions

Step 1: Prepare a 9×9-inch pan by lightly spraying it with cooking spray. Line the pan with parchment paper, leaving extra hanging over the edges to easily lift the chocolates out later.

Step 2: Melt the white chocolate chips using a double boiler or microwave. Once melted, remove from heat and stir in the strawberry frosting until fully combined.
Step 3: Spread the strawberry and white chocolate mixture evenly into the prepared pan. Place in the refrigerator and chill for 30 minutes to set.

Step 4: Remove the set mixture from the pan using the parchment paper and cut into 1-inch squares.
Step 5: Melt the dipping chocolate in a double boiler until smooth.
Step 6: Using a fork, dip each filling square into the melted chocolate, allowing excess chocolate to drip off by tapping the fork on the edge of the bowl.

Step 7: Place each chocolate-coated piece onto a parchment-lined sheet pan. Let the chocolates set completely at room temperature or in the fridge before serving.

Tips & Variations

For easier dipping, chill the filling squares before coating to help the chocolate set faster.
Use milk chocolate for a sweeter coating or dark chocolate for a richer contrast.

Try adding a few drops of vanilla extract to the strawberry cream for extra flavor depth.

Storage

Store the chocolates in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature before eating for the best texture and flavor. You can also freeze them for up to one month, thawing in the fridge overnight before serving.

How to Serve

The image shows several small chocolate-covered treats placed on a white doily over a white marbled surface. Each piece is round with a smooth, dark brown chocolate outer layer, topped with thin, wavy white chocolate stripes running horizontally across the top. One treat is cut in half in the front, revealing three inner layers: a soft pink center, surrounded by a dark brown cake-like layer, and a thin layer of chocolate coating all around. The background has a soft pink color blurred out. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frosting?

Fresh strawberries won’t provide the same creamy texture as frosting. The frosting acts as both a sweetener and binder, so it’s best to stick with it for this recipe.

What if my chocolate seizes while melting?

Chocolate can seize if it comes into contact with water. Make sure your equipment is dry and melt chocolate slowly over low heat or in short bursts in the microwave, stirring often.