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Delicious 3-Ingredient Strawberry Chocolates

Featured in Irresistible Sweet Treats.

Turn three basic ingredients into chocolate shop-style candies with these Strawberry Cream Chocolates. Ready-made frosting and chocolate make this recipe super simple. The luscious strawberry-flavored white chocolate center, combined with the rich chocolate coating, creates a delightful treat that looks and tastes classy. These quick-to-make candies are perfect for gifts or anytime you want to treat yourself to something homemade and fancy.
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Updated on Fri, 07 Mar 2025 05:20:24 GMT
Homemade Strawberry Chocolates Pin it
Homemade Strawberry Chocolates | cuisinegenial.com

Create luxurious homemade chocolates with a silky strawberry cream center using just a few simple ingredients. These professional-looking candies are deceptively easy to prepare and make wonderful gifts for any special occasion.

The key to perfect homemade chocolates lies in proper tempering and temperature control during the melting process.

Key Ingredients

  • Melting Chocolate: High-quality dipping wafers recommended
  • Strawberry Frosting: One 16 oz container
  • White Chocolate: 12 oz for centers
  • Parchment: For pan lining
  • Optional: Decorative sprinkles

Step-by-Step Method

1. Prepare Filling:
Line 9x9 pan with parchment, extending edges. Create double boiler with simmering water. Melt white chocolate in bowl over water, stirring until smooth. Combine with frosting thoroughly. Spread in pan. Chill 30 minutes.
2. Melt Coating:
Using clean double boiler or microwave at 50% power in 30-second bursts, melt dipping chocolate until glossy and 90°F, stirring frequently.
3. Coat Centers:
Cut chilled filling into squares. Dip each piece using a fork, tap off excess, place on parchment-lined tray.
4. Add Designs:
Create patterns with fork or drizzle additional chocolate. Add sprinkles while wet. Allow to set at room temperature or chill 15 minutes.
5. Set and Store:
Let chocolates harden completely. Store between parchment layers in sealed container at room temperature for 2 weeks or refrigerated for 1 month.
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Strawberry Cream Chocolates Recipe | cuisinegenial.com

Storage Guidelines

Layer chocolates between parchment in an airtight container. Keep at room temperature up to two weeks or refrigerate for one month. For best taste and texture, serve at room temperature.

Serving Suggestions

  • Fresh seasonal berries
  • Bold roasted coffee
  • Sparkling wine
  • Rich hot cocoa
  • Traditional tea service
  • Holiday gift boxes
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Easy Strawberry Cream Chocolates Recipe | cuisinegenial.com

Alternative Flavors

  • Dark chocolate with raspberry
  • White chocolate with mint
  • Dark chocolate with orange
  • White chocolate with lemon
  • Milk chocolate with coffee
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Strawberry Cream Chocolates Dessert | cuisinegenial.com

Master this simple technique to create elegant chocolates that rival professional confections. The combination of quality ingredients and careful preparation delivers impressive results perfect for special occasions.

Frequently Asked Questions

→ Can I swap the frosting flavor?
Absolutely! Try any frosting flavor you like to get unique candy results.
→ What’s the best way to store these treats?
Keep them in a sealed container at room temperature, and they’ll stay fresh for up to 2 weeks.
→ Are chocolate melting wafers an option?
Yes! Melting wafers or candy melts work well and are also beginner-friendly.
→ Why tap the fork after dipping?
It helps drain extra chocolate, so there’s no messy puddle around the candies.
→ Can these be frozen?
Yes, you can freeze them in an airtight container for up to 3 months.

Strawberry Choco Bites

Easy-to-make strawberry-filled chocolates using only three ingredients. They’re just like fancy candy store treats, but simpler!

Prep Time
225 Minutes
Cook Time
20 Minutes
Total Time
245 Minutes
By: Ferdaous

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 40 Servings (40 caramels)

Dietary: Vegetarian, Gluten-Free

Ingredients

→ Base Ingredients

01 1/4 cup (60ml) light corn syrup
02 1/2 cup (120ml) heavy cream or heavy whipping cream (36 to 40% butterfat content)
03 1 cup (200g) sugar
04 1/2 cup (113g) butter
05 3 tablespoons (44ml) water

→ Finishing Touch

06 1/2 teaspoon flaked sea salt, such as Maldon

Instructions

Step 01

Grease a loaf pan measuring 9×5 inches. Cut parchment paper to line it, leaving an overhang of about an inch for easy lifting. Coat the parchment with a bit of grease, and put it in the pan.

Step 02

Chop the butter into 8 small chunks and place it in a microwave-safe dish with the heavy cream. Heat it in the microwave until everything melts and warms up. Put it aside for later.

Step 03

Pour water and corn syrup into a small pot. Add the sugar, taking care not to let it splash onto the pan’s edges. Stir just enough so the sugar mixes with the liquids.

Step 04

Turn on medium heat and let the mixture bubble. Cover the pot for one minute to trap steam, helping any sugar on the sides melt back into the liquid.

Step 05

Take off the lid and attach a candy thermometer to the saucepan. Once the sugar hits 320°F (160°C) and starts to look golden on the edges, pour a small amount of the melted butter and cream mixture into the sugar. Keep stirring with the candy thermometer. Repeat this process in small amounts until you’ve added it all.

Step 06

The temperature will dip after adding the butter and cream. Let it cook further until you see the thermometer hit 240°F (115°C), which should take around 5 to 10 minutes.

Step 07

Carefully transfer the caramel into your prepared loaf pan. Wait about 20 minutes, then sprinkle the caramel with the flaky sea salt. Let it rest until it’s completely cool, which should take roughly 3 and a half hours.

Step 08

Take the caramel out of the pan. If it’s too soft to handle, pop it in the fridge for 30–45 minutes to firm up. Cut into pieces using a sharp knife—1-inch by 1/2-inch pieces are a good size. Wrap each piece in wax or plastic wrap.

Notes

  1. A candy thermometer is the key to getting the texture of your caramel just right.
  2. Want softer caramels? Stir in 2–4 extra tablespoons of cream. Prefer them firmer? Let them cook to 245°F (118°C).

Tools You'll Need

  • Microwave-safe bowl
  • Parchment paper
  • Candy thermometer
  • Small saucepan
  • 9×5-inch loaf pan
  • Large, sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy ingredients (butter, cream).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 56
  • Total Fat: 3 g
  • Total Carbohydrate: 7 g
  • Protein: ~