Craving a dessert that’s quick, healthy(ish!), and bursting with flavor? Then look no further! Chocolate Covered Strawberry Buttercreams are here to satisfy your sweet tooth without derailing your day. Imagine biting into a luscious, creamy buttercream with the unmistakable taste of fresh strawberries, all enveloped in a rich, dark chocolate. As a busy mom, I'm constantly looking for treats that are easy and delicious — these definitely fit the bill! Indulge in a delightful escape without the guilt or the hours spent in the kitchen. You deserve it!
Why You Will Love This Recipe
My summers spent at my grandmother's house always included a visit to the local strawberry farm. The sweet smell of ripe berries filled the air, and we'd pick until our baskets overflowed. Those fresh strawberries, dipped in chocolate, were pure bliss. These Chocolate Covered Strawberry Buttercreams bring back those cherished memories in every bite, offering a taste of summer nostalgia with a touch of sophisticated indulgence. They're not just a treat; they're a mini vacation for your taste buds!
Ingredients
-
For the Strawberry Buttercream:
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup freeze-dried strawberries, finely ground
- 2-3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
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For the Chocolate Coating:
- 12 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon coconut oil (optional, for a smoother finish)
Step-by-Step Instructions for Making the Recipe
- Prepare the Buttercream: In a large bowl, cream the softened butter with an electric mixer until light and fluffy.
- Add Sweetness: Gradually add the powdered sugar, mixing on low speed until combined.
- Incorporate Strawberry Flavor: Mix in the ground freeze-dried strawberries, vanilla extract, and salt.
- Achieve Perfect Consistency: Add milk or heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency. It should be smooth and spreadable.
- Chill the Buttercream: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up slightly.
- Shape the Buttercreams: Use a small ice cream scoop or spoon to form small mounds of the chilled buttercream onto a parchment-lined baking sheet. Return to the refrigerator or freezer for 15-20 minutes to harden further.
- Melt the Chocolate: In a double boiler or microwave-safe bowl, melt the chopped chocolate and coconut oil (if using) until smooth. Stir frequently to prevent burning.
- Dip the Buttercreams: Using a fork or dipping tools, dip each chilled buttercream mound into the melted chocolate, ensuring it is fully coated.
- Set the Chocolate: Place the chocolate-covered buttercreams back onto the parchment-lined baking sheet.
- Chill (Again!) Refrigerate for at least 30 minutes to allow the chocolate to set completely.
- Serve and Enjoy: Remove the Chocolate Covered Strawberry Buttercreams from the refrigerator and let them sit at room temperature for a few minutes before serving. Indulge!
Chocolate Covered Strawberry Buttercreams
Ingredients
Equipment
Method
- **Prepare the Buttercream:** In a large bowl, cream the softened butter with an electric mixer until light and fluffy.1 cup unsalted butter
- **Add Sweetness:** Gradually add the powdered sugar, mixing on low speed until combined.3 cups powdered sugar
- **Incorporate Strawberry Flavor:** Mix in the ground freeze-dried strawberries, vanilla extract, and salt.1/4 cup freeze-dried strawberries, 1 teaspoon vanilla extract, Pinch salt
- **Achieve Perfect Consistency:** Add milk or heavy cream, one tablespoon at a time, until the buttercream reaches your desired consistency. It should be smooth and spreadable.2-3 tablespoons milk or heavy cream
- **Chill the Buttercream:** Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to firm up slightly.
- **Shape the Buttercreams:** Use a small ice cream scoop or spoon to form small mounds of the chilled buttercream onto a parchment-lined baking sheet. Return to the refrigerator or freezer for 15-20 minutes to harden further.
- **Melt the Chocolate:** In a double boiler or microwave-safe bowl, melt the chopped chocolate and coconut oil (if using) until smooth. Stir frequently to prevent burning.12 ounces semi-sweet or dark chocolate, 1 tablespoon coconut oil
- **Dip the Buttercreams:** Using a fork or dipping tools, dip each chilled buttercream mound into the melted chocolate, ensuring it is fully coated.
- **Set the Chocolate:** Place the chocolate-covered buttercreams back onto the parchment-lined baking sheet.
- **Chill (Again!)** Refrigerate for at least 30 minutes to allow the chocolate to set completely.
- **Serve and Enjoy:** Remove the **Chocolate Covered Strawberry Buttercreams** from the refrigerator and let them sit at room temperature for a few minutes before serving. Indulge!