Description
Delightful Strawberry Buttercream Candies with a creamy, tangy strawberry filling coated in rich dark chocolate, perfect for special occasions or sweet treats.
Ingredients
Scale
Strawberry Reduction
- 1 ½ cup fresh strawberries tops removed (about 12 medium-sized strawberries)
- 2 Tbsp sugar
Buttercream Filling
- ½ cup salted butter softened (1 stick)
- 4 oz cream cheese softened
- ½ tsp vanilla extract
- 4 ½ cups powdered sugar
- 1 tsp cornstarch
- 1 drop pink/red food coloring (optional)
Chocolate Coating
- 12 oz dark chocolate melts
- Coarse sugar for sprinkling (optional)
Instructions
- Puree Strawberries: In a food processor or blender, puree the fresh strawberries until smooth, with no discernible pieces remaining.
- Cook Strawberry Mixture: Transfer the strawberry puree to a small saucepan over medium heat, add 2 tablespoons of sugar, and stir. Cook, stirring frequently, until the mixture comes to a slow boil. Continue boiling gently while stirring for about 10 minutes until the mixture reduces to about half and thickens to a paste consistency. Lower heat if needed to prevent burning. Remove from heat and allow to cool completely.
- Prepare Buttercream Base: In a mixing bowl, cream together the softened butter and cream cheese until smooth and well combined. Stir in vanilla extract.
- Add Sugar and Strawberry Reduction: Stir in 1 cup of powdered sugar to the buttercream mixture. Add the cooled strawberry reduction and mix until fully incorporated.
- Finish Buttercream Consistency: Add cornstarch and continue adding the remaining powdered sugar about ½ cup at a time, stirring after each addition, until the mixture is well combined and reaches a firm, workable consistency. Add a drop of pink or red food coloring if desired to enhance the color.
- Chill Buttercream: Spread the buttercream mixture into a shallow dish such as a 9×9-inch pan. Cover with cling wrap and refrigerate for at least 2 hours or overnight to chill and firm up.
- Form Candies: Remove chilled buttercream from refrigerator. Lightly dust your hands with powdered sugar and roll the mixture into approximately 1 tablespoon-sized balls. The dough will be sticky; dust hands with powdered sugar as needed. If too sticky to handle, refrigerate or freeze the balls for 10 minutes.
- Freeze Before Coating: Place the formed balls back in the freezer for at least 10 minutes while preparing the chocolate coating.
- Melt Chocolate: Melt the dark chocolate melts according to package instructions, ensuring smooth consistency.
- Coat Candies in Chocolate: Using a butter knife blade, hold a chilled buttercream ball and pour melted chocolate over it to fully coat. Slide the coated candy onto a wax-paper-lined cookie sheet. Immediately sprinkle with coarse sugar if desired. Repeat for all candies.
- Set and Store Candies: Allow the coated candies to cool and harden completely at room temperature. Store in an airtight container in the refrigerator. For best taste and texture, bring to room temperature by setting out 15-20 minutes before serving.
Notes
- For a firmer buttercream, chill the mixture longer before rolling.
- If the buttercream is too sticky, refrigerate or freeze slightly to make it easier to handle.
- Use high-quality dark chocolate melts for a smooth, glossy coating.
- Coarse sugar adds a nice crunchy texture and decorative touch but is optional.
- These candies keep well refrigerated for up to one week.
Nutrition
- Serving Size: 1 candy
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 20 mg
