These Chocolate Covered Strawberry Buttercream Candies are a dreamy blend of rich chocolate and sweet, creamy strawberry filling. Each bite offers a luscious contrast of smooth buttercream and a crisp chocolate shell, making them irresistible. With just 25 minutes of active prep and cook time, they’re surprisingly simple to whip up, though the two-hour chill ensures perfection. Perfect for gifting or indulging, these candies are a delightful treat that feels both elegant and comforting.
Packed with decadent flavors, these candies are a celebration of texture and taste. The velvety buttercream melts in your mouth, while the glossy chocolate coating adds a satisfying snap. At just 76 calories per piece, they’re a guilt-free way to satisfy your sweet tooth. Whether for a party or a quiet moment, these candies are sure to bring a smile with every bite.
Ingredients for Chocolate Covered Strawberry Buttercream Candies
- 1 ½ cups fresh strawberries (tops removed, about 12 medium-sized strawberries)
- 2 Tbsp sugar
- ½ cup salted butter (softened, 1 stick)
- 4 oz cream cheese (softened)
- ½ tsp vanilla extract
- 4 ½ cups powdered sugar (plus extra for dusting hands)
- 1 tsp cornstarch
- 1 drop pink/red food coloring (optional, for enhanced color)
- 12 oz dark chocolate melts (for coating)
- Coarse sugar (optional, for sprinkling)
Step-by-Step Instructions
- Prepare the strawberry reduction: Puree strawberries in a food processor or blender until smooth. Transfer to a small saucepan, add sugar, and cook over medium heat. Stir frequently until it reaches a slow boil. Continue boiling for about 10 minutes, reducing heat if needed, until the mixture thickens to a paste-like consistency and reduces by half. Let cool completely.
- Make the buttercream: In a large bowl or stand mixer, cream together butter and cream cheese until smooth. Add vanilla extract and 1 cup of powdered sugar, mixing well. Stir in the cooled strawberry reduction.
- Thicken the buttercream: Add cornstarch and gradually mix in the remaining powdered sugar, ½ cup at a time, until fully combined. Add a drop of food coloring if desired. The mixture should be thick and smooth.
- Chill the buttercream: Spread the mixture into a shallow dish (like a 9×9 pan), cover with cling wrap, and refrigerate for at least 2 hours or overnight.
- Shape the candies: Lightly dust your hands with powdered sugar. Roll the chilled buttercream into 1 Tbsp-sized balls. If the mixture becomes too sticky, freeze for 10 minutes to firm up. Return the balls to the freezer for 10 minutes while preparing the chocolate coating.
- Coat with chocolate: Melt the dark chocolate according to package instructions. Place each buttercream ball on the blade of a butter knife, pour melted chocolate over it until fully coated, and slide onto a wax-paper-lined cookie sheet. Sprinkle with coarse sugar immediately if desired. Let the chocolate harden.
- Serve and store: Store the candies in an airtight container in the refrigerator. For best texture, let them sit at room temperature for 15-20 minutes before serving.
Perfect Pairings: Serving Suggestions
These Chocolate Covered Strawberry Buttercream Candies are a delightful treat on their own, but they can be elevated with a few simple pairings. Serve them alongside a cup of hot coffee or earl grey tea for a cozy afternoon snack. For a more indulgent experience, pair them with a glass of sparkling wine or champagne. They also make a charming addition to a dessert platter with fresh berries and whipped cream.
Storage Tips: Keeping Your Candies Fresh
To maintain the best texture and flavor, store your candies in an airtight container in the refrigerator. They will keep well for up to 5 days. If you prefer a softer texture, let them sit at room temperature for 15-20 minutes before serving. For longer storage, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.
Time-Saving Hacks: Streamline Your Prep
If you’re short on time, consider using store-bought strawberry jam instead of making the reduction from scratch. Just ensure it’s thick and not too runny. Additionally, you can prepare the buttercream mixture a day ahead and let it chill overnight. This way, you’ll only need to roll and coat the candies the next day, saving you valuable time.
Recipe Variations: Mix It Up
Feel free to get creative with this recipe! Swap out the dark chocolate for white chocolate or milk chocolate for a different flavor profile. You can also experiment with other fruit purees like raspberry or blueberry in place of strawberries. For a festive touch, add a sprinkle of edible glitter or colored sugar on top of the chocolate coating.
Equipment Guidance: Tools for Success
Having the right tools can make this recipe a breeze. A food processor or blender is essential for creating a smooth strawberry puree. A stand mixer or hand mixer will help you achieve a creamy buttercream consistency. For coating the candies, a butter knife and wax paper are key for a smooth, even chocolate layer. Don’t forget a shallow dish for chilling the buttercream mixture!
Chocolate Covered Strawberry Buttercream Candies
Ingredients
- 1 ½ cup fresh strawberries tops removed (about 12 medium-sized strawberries)
- 2 Tbsp sugar
- ½ cup salted butter softened, 1 stick
- 4 oz cream cheese softened
- ½ tsp vanilla extract
- 4 ½ cup powdered sugar
- 1 tsp cornstarch
- 1 drop pink/red food coloring optional
- 12 oz dark chocolate melts
- Coarse sugar for sprinkling optional
Instructions
- In a food processor or blender, puree strawberries until well-blended (there should be no discernible pieces).
- Transfer the strawberry puree to a small saucepan over medium heat, add 2 Tbsp sugar and stir.
- Cook, stirring frequently, until mixture begins to come to a slow boil.
- Continue to stir while the mixture boils for about 10 minutes. The goal here is to cook the water out of the mixture so that you don’t have a runny buttercream filling. As the strawberries lose their water, you may have to decrease your heat to prevent burning.
- Cook about 10 minutes, or until mixture is about half of its original size (it will be like a paste)
- Allow to cool completely before proceeding.
- Once strawberry reduction has cooled, combine your butter and cream cheese in KitchenAid or in a large bowl.
- Cream until well-combined.
- Stir in vanilla.
- Stir in 1 cup powdered sugar.
- Add strawberry mixture and stir until well-combined.
- Add cornstarch and continue to add powdered sugar, about ½ cup at a time, until well-combined.
- If desired, add a drop of food coloring to enhance color.
- Spread the buttercream mixture into a shallow dish (such as a 9×9 pan), cover with cling wrap and transfer to the refrigerator to chill for at least 2 hours or overnight.
- Once buttercream filling has chilled, remove from refrigerator and lightly dust your hands with powdered sugar.
- Roll into nearly 1 Tbsp-sized balls. The dough will be sticky and you will have to re-dust your hands with powdered sugar after every few candies. If the mixture becomes too sticky to manage, place in the freezer for 10 minutes.
- Return to freezer for at least 10 minutes while you prepare your chocolate coating.
- Melt chocolate according to instructions on packet. Remove your rolled buttercream filling from refrigerator and set it on the blade (width) of a butterknife. Pour chocolate over until covered, slide off of the knife onto a wax-paper-lined cookie sheet and immediately sprinkle with sugar (if using). Allow to harden.
- Buttercream should be stored in an airtight container in the refrigerator, but I like the taste/texture best at room temperature so you may set out 15-20 minutes before serving to allow to come to room temperature.