Strawberry Cream Filled Chocolates

So delicious! My chocolate became very hard, so I had to increase the amount of coconut oil. I also had a huge amount of chocolate left. I would definitely remake this delicious, but I would half the chocolate mixture. My two favorite fruits to coat in chocolate are strawberries and bananas. So I would love to use up the remaining chocolate by adding a little banana coin. I would also love to replace the cream with PUL Strawberry cheesecake toast filling in the future.

Absolutely tasty strawberry chocolate delights. Really love them. As I managed to spread the chocolate very thinly into the mold (with the help of the back of a measuring spoon that is just a tiny bit smaller than the mold) I am now left with quite a bit of chocolate leftovers, but I'll find a way to use it up. 😋

Katharina Ka - Sept. 4, 2024, 8:32 p.m.

Five Stars for me (just forgot to add the rating before posting).

PUL Team - Sept. 5, 2024, 5:14 p.m.

Thanks for taking the time to share your experience with the recipe, Katharina!

Additionally, what is the pink powder I see on top? It would be great to decorate it since I plan on gifting it! Are those powdered, freeze dried raspberries?

PUL Team - Dec. 11, 2023, 3:58 a.m.

Hey there, Neha, the powder on top is actually beetroot powder. We imagine chopped, freeze-dried berries would also look lovely too! 🤗

Hey Sadia/PUL Team :)
These look lovely 🩷 I am planning to make this as a gift, however my friend won't be able to refrigerate at least for ~12 hours after I gift it. Since there's chocolate involved I'm a bit worried about whether it will melt. Do you have any info on this?

PUL Team - Dec. 11, 2023, 3:46 a.m.

Hey Neha, we're honoured you're thinking of gifting it! If the weather isn't too hot where you live, it shouldn't melt, though the filling may seep some liquids out of the centre, it's hard to say as we haven't tested it. In any case, we imagine it should work fine, so long as your friend refrigerates it when she can. Alternatively, we've just posted a "rocky road" recipe that would also make for a great gift and doesn't need to be refrigerated - I hope this helps! 🥰

Tried them out and they tasted great! My whole family loved them! However, I did have a little trouble with the chocolate. It melted just fine but once I added in the maple syrup, cocoa powder and salt the mixture became much denser. It was a little hard to spread in the mold. Any advice on how to keep the chocolate fluid?

PUL Team - July 14, 2023, 11:02 p.m.

Hey there, Honor, thanks for taking the time to share your experience with the recipe! Working with chocolate can be tricky. Here are a few tips: 1) Heat control: ensure the heat is not too high when melting the chocolate. Overheating can cause the chocolate to seize and become thicker. Ideally, the maple syrup is also not too cold as introducing a cold liquid to hot chocolate can also cause it to seize. 2) Gradual additions: instead of adding the cocoa powder and maple syrup at once, try adding them gradually while stirring to prevent clumping. 3) Add fat: you can also add a bit more fat, such as a teaspoon of coconut oil, to thin it out until it's an easier consistency to work with. I hope these tips help in case you decide to give it another go! 😊