Chocolate-Covered Strawberry Buttercreams

Chocolate-Covered Strawberry ButtercreamsI am irrationally irritated by the fact that strawberries are so popular in Valentine’s Day treats. The amount of time I spend stewing over this sort of thing is more than a little ridiculous, but can you blame me? Strawberries aren’t in season right now—most of the punnets in the produce section have the flavor and texture of a styrofoam cup, but they are red and pretty, so there’s no doubt that this February crop will sell like hotcakes* for years to come.

*This is a thing my mother says. I have never said this before today. I barely understand the metaphor. Lord help me.Chocolate-Covered Strawberry ButtercreamsPersonally, I like to bypass the off-season fruit this time of year and reach for freeze-dried strawberries instead. I buy ‘em at Trader Joe’s, whirl them into powder and fold it into all sorts of things. They deliver big fresh strawberry flavor anytime of year and I love the natural pink color they provide, especially in buttercream frosting.Chocolate-Covered Strawberry ButtercreamsFluffy buttercream with a fresh strawberry punch? Sign. me. up ❤Chocolate-Covered Strawberry ButtercreamsFrosting is, of course, most traditionally used as a flourish on cakes and cookies and bars, but today, I’m putting it in the spotlight with these Chocolate-Covered Strawberry Buttercreams!Chocolate-Covered Strawberry ButtercreamsChocolate-Covered Strawberry ButtercreamsThese bite-sized bonbons have sweet, creamy strawberry buttercream centers, a crackly coat of dark chocolate coating, and a smattering of sprinkles—I don’t know about you, but that combination of things is definitely the way to my heart.Chocolate-Covered Strawberry ButtercreamsAdd to that that these no-bake beauties are are simple to make and keep for days on end (as long as your heavy cream stays good), and you’ve got a Valentine’s Day treat that’ll have people lining up to get your number.Chocolate-Covered Strawberry ButtercreamsI mean, they may only want it so that they can get more homemade candy, but is that such a bad thing?Chocolate-Covered Strawberry Buttercreams

Chocolate-Covered Strawberry Buttercreams
makes about 5 dozen candies

1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
3 tablespoons heavy cream
16 ounces dark chocolate (not chocolate chips)
sprinkles (optional)

Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. With the mixer on low, beat in confectioner’s sugar, strawberry powder, and salt. Mixture may be alarmingly crumbly—this is normal. Add vanilla and heavy cream. Beat until thick and very fluffy, about 2 minutes.

Press a sheet of plastic wrap to the surface of the frosting. Chill in the refrigerator for at least 1 hour or up to a day.

Line a rimmed baking sheet with parchment. Remove chilled frosting from the refrigerator and discard the plastic wrap. Scoop frosting by the teaspoon, roll into balls, and place on prepared pan. Coating your palms in confectioner’s sugar will help the rolling process. Chill rolled frosting uncovered for one hour.

Use a large, sharp chef’s knife to chop chocolate. Place in a microwave-safe bowl. Melt chocolate in 30 second increments, stirring between, until smooth. Alternatively, melt chocolate in a double boiler. Let cool five minutes.

Line a rimmed baking sheet with parchment. Remove buttercream balls from the refrigerator.

To dip, drop one ball of buttercream into the melted chocolate. Use a fork to coat buttercream in chocolate. Drain briefly by scraping the tines of the fork on the edge of the bowl. Use the fork to gently lay the buttercream on the prepared pan. Immediately top with sprinkles, if using. Continue until all buttercreams have been coated and topped. Chocolate may be re-warmed in 15 second increments as needed.

Chill buttercreams for at least fifteen minutes before serving. Store in an airtight container in the refrigerator.

Chocolate-Covered Strawberry ButtercreamsChocolate-Covered Strawberry Buttercreams

Advertisements

1 thought on “Chocolate-Covered Strawberry Buttercreams

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s