Strawberry Buttercream Chocolate Candies Recipe

If you’re looking for a mouthwatering treat that feels both luxurious and nostalgic, you’re going to adore this Strawberry Buttercream Chocolate Candies Recipe. These candies combine the creamy richness of buttercream with the bright, fruity flavor of strawberries, all wrapped in a smooth dark chocolate shell. Trust me, whether you’re making these for a special occasion or just craving something sweet, this recipe is fan-freaking-tastic and way easier than you might expect. Let’s dive in!

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Ingredients & Why They Work

The ingredients in this Strawberry Buttercream Chocolate Candies Recipe come together to create a harmonious blend of creamy, fruity, and chocolaty flavors, with textures that complement each other perfectly. When shopping, aim for ripe, fragrant strawberries and good-quality cream cheese for best results.

• Fresh strawberries: Freshness is key here – they provide the bright strawberry flavor and natural sweetness that elevates the buttercream.
• Sugar: Balances the tartness of strawberries and helps thicken the reduction.
• Salted butter: Adds richness and a slight saltiness to balance the sweet and fruity notes; make sure it’s softened for easy creaming.
• Cream cheese: Provides tanginess and creaminess, making the filling extra smooth and luscious.
• Vanilla extract: Enhances flavor depth without overpowering the strawberries.
• Powdered sugar: Sweetens the buttercream and gives it the perfect texture for rolling and coating.
• Cornstarch: Helps stabilize the buttercream to prevent stickiness, key for shaping those candies.
• Food coloring (optional): Just a drop can make your candies look as pretty as they taste.
• Dark chocolate melts: For the perfect candy shell that hardens smoothly and adds a bittersweet contrast.
• Coarse sugar (optional): Adds a little sparkle and crunch on top if you want that extra festive touch.

Tweak to Your Taste

I like to keep this Strawberry Buttercream Chocolate Candies Recipe pretty classic, but it’s so easy to customize based on what you love or what you have on hand. Sometimes I add a little almond extract for a different twist, or swap the dark chocolate for milk chocolate for a sweeter finish—you do you!

• Fruit variations: Try raspberry or blackberry reduction for a different berry vibe—I’ve done this and it’s equally delicious.
• Dietary tweaks: Use dairy-free butter and cream cheese alternatives to make this recipe vegan-friendly.
• Spice it up: A pinch of cinnamon or a splash of balsamic vinegar in the strawberry reduction adds complexity.
• Chocolate types: White chocolate or even ruby chocolate coatings can make the candies extra special.

Step-by-Step: How I Make Strawberry Buttercream Chocolate Candies Recipe

Step 1: Puree and Reduce the Strawberries

Start by tossing your fresh strawberries into a food processor or blender and blitz them until completely pureed with no chunks. Then, transfer that vibrant red puree to a small saucepan over medium heat, sprinkle in the sugar, and stir. You’re aiming to gently simmer the mixture, stirring frequently for about 10 minutes, until it thickens and reduces by roughly half. This step is crucial; it removes extra water so your buttercream won’t be too runny. I learned the hard way early on that rushing this can make the filling too soft, so patience here really pays off!

Step 2: Cream Butter and Cream Cheese

Once your strawberry reduction has cooled completely, combine softened butter and cream cheese in a mixing bowl and beat until silky smooth and well combined. I use my KitchenAid mixer here because it’s hands-free and blends everything evenly, but a sturdy hand mixer or vigorous whisking works too.

Step 3: Build the Buttercream Filling

Add vanilla extract, then stir in one cup of powdered sugar until incorporated. Next, fold the cooled strawberry puree into your buttercream base, followed by cornstarch. Finally, add the rest of the powdered sugar gradually, about half a cup at a time, mixing well after each addition. If you want to amp up the pink color, toss in a drop of pink or red food coloring and mix until evenly blended.

Step 4: Chill and Shape the Candies

Scrape your buttercream mixture into a shallow dish and cover it with cling wrap. Pop it into the fridge for at least 2 hours, or preferably overnight—this solidifies the texture so it’s easier to handle. When ready, dust your hands with powdered sugar and roll the chilled buttercream into approximately 1 tablespoon-sized balls. Pro tip: the mixture can get sticky fast, so keep re-dusting your hands, and if it feels too soft, stick the balls in the freezer for 10 minutes before dipping.

Step 5: Coat with Chocolate and Finish

Melt your dark chocolate melts in a double boiler or carefully in short bursts in the microwave. Using a butter knife, place one buttercream ball on its edge, cover it generously with melted chocolate, then slide it off onto a wax-paper-lined tray. While the chocolate is still wet, sprinkle with coarse sugar if you like a little sparkle and crunch. Let the candies harden completely before moving them—a few hours at room temperature or quicker in the fridge works great.

How to Serve Strawberry Buttercream Chocolate Candies Recipe

Garnishes

I love finishing these candies with a sprinkle of coarse sugar for a little crunch and a bit of sparkle—plus it looks so pretty! Sometimes I also dust with freeze-dried strawberry powder for an extra pop of color and flavor when I’m feeling fancy.

Side Dishes

These candies make a perfect sweet bite alongside a cup of tea or coffee, and I’ve often served them as a petite dessert course after a simple fruit salad or light panna cotta. They also pair beautifully with a glass of champagne for celebrations!

Creative Ways to Present

For special occasions, I like to arrange the candies in pretty paper cups on a tiered dessert stand or gift them in little boxes lined with tissue paper. Wrapping individual candies in colored foil makes them feel extra fancy and festive, especially around holidays or birthdays.

Make Ahead and Storage

Storing Leftovers

I keep leftover candies in an airtight container in the fridge to maintain the chocolate’s snap and the buttercream’s freshness. They’ll stay good for up to a week, but honestly, they rarely last that long around here!

Freezing

Freezing is a fantastic option if you want to prep in advance. I freeze the rolled buttercream balls before dipping in chocolate to keep them firm, and you can also freeze the finished candies in a sealed container for up to a month. Just thaw in the fridge before serving.

Reheating

Since these candies are best served at room temperature, just set them out on the counter for about 15-20 minutes before enjoying—this way, the buttercream softens slightly without melting the chocolate shell.

FAQs

Final Thoughts

I don’t say this lightly, but the Strawberry Buttercream Chocolate Candies Recipe is seriously one of my all-time favorite homemade sweets. There’s something so satisfying about biting into that luscious strawberry buttercream surrounded by a smooth chocolate shell—it’s like a little gift to your taste buds. I truly hope you enjoy making and sharing these candies as much as I do. Once you try this recipe, I bet you’ll keep coming back to it whenever you want a sweet treat that feels both special and comforting. Happy candy making, friend!

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