Description
Delight in these luscious Strawberry Buttercream Candies featuring a creamy, fruity filling made from fresh strawberries, butter, and cream cheese, coated in rich dark chocolate for a perfect homemade treat.
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)
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 visible pieces.
- Cook Strawberry Mixture: Transfer the 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 for about 10 minutes while stirring to reduce the water content and form a thick paste. Adjust heat to prevent burning. Allow to cool completely.
- Prepare Buttercream Base: In a large bowl or stand mixer, cream together softened butter and cream cheese until smooth and combined.
- Add Flavorings and Sugar: Stir in vanilla extract, then 1 cup of powdered sugar. Add the cooled strawberry reduction and mix well. Incorporate cornstarch, then gradually add remaining powdered sugar about half a cup at a time until the mixture is smooth and spreadable. Optionally, add a drop of pink or red food coloring to enhance the color.
- Chill Buttercream: Spread the buttercream mixture evenly in a shallow 9×9 inch dish, cover with cling wrap, and refrigerate for at least 2 hours or overnight to firm up.
- Form Candies: Lightly dust your hands with powdered sugar. Remove the chilled buttercream and roll into balls approximately 1 tablespoon in size. The dough will be sticky; re-dust hands as needed. If too sticky, freeze the mixture for 10 minutes.
- Freeze Before Coating: Place formed balls on a tray and freeze for at least 10 minutes to firm up while you prepare the chocolate coating.
- Melt Chocolate: Melt dark chocolate melts according to package instructions, ensuring smooth consistency.
- Coat Candies: Using the blade of a butterknife, lift each buttercream ball, pour melted chocolate over it until fully coated, then slide it onto a wax-paper-lined baking sheet. Immediately sprinkle with coarse sugar if desired. Allow chocolate coating to harden at room temperature.
- Store and Serve: Store candies in an airtight container in the refrigerator. For best texture and flavor, allow candies to sit at room temperature for 15-20 minutes before serving.
Notes
- If the buttercream filling becomes too sticky to handle, a short freeze helps firm it up for easier rolling.
- Use coarse sugar to add a crunchy texture and decorative finish on top of the chocolate coating.
- For a smoother chocolate coating, temper the chocolate melts or use high-quality couverture chocolate.
- These candies keep well refrigerated but improve in texture when served slightly chilled or at room temperature.
- Adjust powdered sugar quantity to achieve desired consistency of buttercream filling.
Nutrition
- Serving Size: 1 candy
- Calories: 95 kcal
- Sugar: 11 g
- Sodium: 25 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
