Chocolate Covered Strawberry Buttercream Candies
Velvety strawberry-infused buttercream centers encased in a decadent and snappy chocolate shell, perfect for gifting or special occasions.
Ingredients
Scale
- 1/2 cup Unsalted Butter, softened
- 3 cups Powdered Sugar
- 1/4 cup Strawberry Preserves
- 1 teaspoon Vanilla Extract
- 12 ounces Semi-Sweet Chocolate Melting Wafers
- 1 tablespoon Freeze-Dried Strawberry Powder (optional)
Instructions
- In a large bowl, cream together softened butter, strawberry preserves, and vanilla extract until smooth.
- Gradually add powdered sugar and strawberry powder, mixing until a firm dough forms.
- Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
- Freeze the balls for at least 30 minutes until very firm.
- Melt the chocolate wafers in a microwave-safe bowl in 30-second increments, stirring until smooth.
- Using a fork, dip each chilled buttercream ball into the melted chocolate, letting the excess drip off.
- Place back on the parchment paper and let set at room temperature for 20 minutes or in the fridge for 10 minutes.
- Store in an airtight container in the refrigerator.
Notes
- Make sure the centers are frozen before dipping to prevent them from losing their shape in the warm chocolate.
- If the dough is too soft to roll, chill it for 15 minutes before forming balls.
- Add a tiny bit of coconut oil to the chocolate if it feels too thick for dipping.