Introduction
Imagine biting into a small, glossy chocolate shell that gives way to a pillowy, strawberry-sweet center — the scent of cocoa and ripe berries rising as the chocolate melts on your tongue. Chocolate Strawberry Candy is that little moment of joy: creamy, slightly tangy cream-cheese strawberry filling enrobed in rich, dark chocolate with a playful white-chocolate drizzle. The texture is a contrast of crisp exterior and soft, luscious center; the taste is both familiar and delightfully indulgent.
This recipe hits emotional notes — it’s the kind of treat you make for loved ones, for a cozy morning with coffee, for a homemade gift, or to bring out at holiday gatherings when small, elegant sweets are the star. If you love strawberry-chocolate combinations in other forms, you might also enjoy these layered chocolate-strawberry swirl cheesecake cups for a show-stopping dessert.
At a Glance
- Prep Time: 15 minutes active (plus 30 minutes freezing)
- Cook Time: 5–10 minutes (melting chocolate)
- Total Time: About 50 minutes (includes chilling)
- Servings: ~24 candies (depending on size)
- Difficulty Level: Easy — no tempering required, beginner-friendly
Nutrition Highlights
Estimated nutrition per serving (one candy; yields ~24 candies). These are approximate values calculated from standard ingredient nutrition profiles (USDA FoodData Central entries for common ingredients) and rounded to practical numbers. Use these as guidance rather than clinical totals.
- Calories: ~110 kcal
- Protein: ~1 g
- Carbohydrates: ~14 g
- Sugars: ~12 g
- Fat: ~6 g
- Saturated fat: ~4 g
- Fiber: <1 g
- Sodium: ~35 mg
Notes on accuracy: values were compiled from standard ingredient nutrition data (e.g., cream cheese, powdered sugar, fruit jam, chocolate chips) and divided across the recipe yield. For precise numbers tailored to ingredient brands you use, consult nutrition labels or USDA FoodData Central.
Why You’ll Love It
- Irresistible flavor contrast: bright strawberry sweetness and tang meet deep chocolate richness for a perfectly balanced bite.
- Crowd-pleaser and gift-ready: elegant, small, and portable — perfect for parties, care packages, or holiday boxes.
- Speed and simplicity: no baking, no advanced chocolate tempering. You can assemble a batch in under an hour with minimal equipment.
- Comfort and nostalgia: these taste like the classic candy-store combination of chocolate-dipped strawberries and buttercream centers, evoking warm memories but in a neat, bite-sized form.
How to Make Chocolate Strawberry Candy
Ingredients
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoons strawberry jam or puree
- 1 teaspoon vanilla extract
- 1 ½ cups dark or semi-sweet chocolate chips
- ¼ cup white chocolate chips (for drizzle)
- 1 tablespoon coconut oil (optional — helps thin the chocolate for dipping)
Optional ingredients and substitutions
- Use Neufchâtel or reduced-fat cream cheese to lower fat slightly (changes texture).
- Swap jam for 2 tablespoons freeze-dried strawberry powder + 1 tablespoon water for intense flavor.
- Use dairy-free cream cheese and vegan chocolate chips for a vegan version.
- Substitute almond extract for vanilla for a nutty accent.
Method & Process
- In a mixing bowl, beat the softened cream cheese until smooth and free of lumps (about 1–2 minutes with an electric mixer).
- Add the powdered sugar, strawberry jam (or puree), and vanilla extract. Beat until the mixture is light, fluffy, and well combined.
- Line a baking sheet with parchment paper. Using a small cookie scoop or tablespoon, scoop the filling into small balls (about 1-inch diameter). Place each ball on the parchment.
- Freeze the filling balls for 30 minutes. This firms the centers so they won’t collapse when dipped.
- While the filling chills, melt the dark or semi-sweet chocolate chips with the coconut oil (if using) in a microwave-safe bowl: heat in 20–30 second bursts, stirring between each until smooth. Alternatively, melt in a double boiler over gently simmering water.
- Remove the filling balls from the freezer. Using a fork or dipping tool, dip each frozen ball into the melted chocolate, tapping the fork on the bowl to let excess drip off. Return each coated candy to the parchment.
- Melt the white chocolate chips in the microwave in 15–20 second bursts, stirring until smooth. Use a small spoon or piping bag to drizzle white chocolate over the coated candies for decoration.
- Let candies set at room temperature until the chocolate firms (about 20–30 minutes) or refrigerate for 10–15 minutes to speed up setting.
- Once firm, transfer to an airtight container. Serve immediately or store as directed below.
Practical tips
- Avoid overbeating the cream cheese; beat just until smooth to prevent a gummy texture.
- Freezing the centers is critical — warm or soft centers will cause the chocolate to crack or separate.
- If melted chocolate thickens while you dip, reheat briefly in short bursts; do not overheat.
- Work on a cool surface and in a cool room to reduce bloom (white streaks) on the chocolate.
Serving Suggestions
- Serve plain in a candy box or on a decorative platter alongside other petit fours.
- Pair with a cup of espresso or robust black tea; the bitterness of coffee or tannins in tea cut through the sweetness.
- Create a dessert platter: place these candies beside fresh strawberries, shortbread cookies, and dark chocolate squares for variety.
- For a tea party, present them in paper candy cups and garnish with a tiny freeze-dried strawberry flake.
- If you want larger, show-stopping strawberry-chocolate options for entertaining, consider pairing these with a chocolate-strawberry tart as the centerpiece.
Storage Instructions
- Room temperature: Not recommended for extended storage because of the cream cheese center. If left out, keep in a cool room and consume within 2 hours (per basic food-safety guidance).
- Refrigeration: Store in an airtight container in the refrigerator for up to 5–7 days. Separate layers with parchment to prevent sticking.
- Freezer: Freeze in a single layer on a parchment-lined tray until firm, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator before serving (keep candies covered to avoid condensation on the chocolate).
Insider Secrets
- Chocolate quality matters: use a good-quality chocolate with a cocoa butter–based composition for the best snap and shine.
- Chill the centers thoroughly: the colder the filling when dipped, the thinner the chocolate shell and the more uniform the coating.
- Coconut oil is optional but helpful: a small amount smooths the chocolate for dipping and gives a glossy finish without intrusive coconut flavor (use sparingly).
- Avoid humidity: high humidity causes chocolate bloom and dull finish. Work in a cool, dry environment when possible.
- Make-ahead strategy: dip the candies a day ahead and keep refrigerated; decorations like delicate drizzles hold up well overnight.
Delicious Variations
- Vegan: Use vegan cream cheese, fruit puree, and dairy-free dark chocolate. Add 1/2 teaspoon lemon juice to the filling to mimic tang.
- Boozy Raspberry: Replace 1 tablespoon of jam with 1 teaspoon of liqueur (e.g., Chambord or Grand Marnier) for an adult twist.
- Nutty Crunch: Roll the freshly dipped candies in finely chopped toasted hazelnuts or almonds before the chocolate sets.
- White Chocolate Strawberry: Use white chocolate for the shell and drizzle with dark chocolate for contrast (best with a slightly reduced jam sweetness).
- Low-sugar: Substitute powdered erythritol/confectioners’ monk fruit blend for powdered sugar and choose a high-cocoa, lower-sugar dark chocolate.
Frequently Asked Questions
Q: Can I substitute mascarpone or Greek yogurt for cream cheese?
A: Mascarpone can be substituted (similar texture but milder flavor). Greek yogurt will be too soft unless strained thick; use only as part of a blended filling with additional stabilizer (like powdered sugar).
Q: My filling was too soft and the chocolate cracked — what went wrong?
A: The centers were likely not cold enough. Freeze until firm; also ensure the chocolate isn’t applied too thickly, which increases cracking as the center contracts.
Q: Can I temper the chocolate for a professional shine?
A: Yes — tempering gives the best shine and snap. However, for home treats, using coconut oil to thin the chocolate yields an attractive finish without tempering complexity.
Q: How do I reduce the sweetness?
A: Use a less-sweet jam (or reduce jam slightly and add a touch of fresh pureed strawberries) and choose a higher-cocoa dark chocolate (70% or above) for the shell.
Q: Can I make these ahead for holiday gifting?
A: Yes — dip them a day or two ahead and store refrigerated (up to 5–7 days). For longer storage, freeze (see storage instructions above).
Conclusion
If you want to explore commercial strawberry-flavored chocolate options or grab inspiration for packaging and gifting, take a look at this curated selection at Shop Strawberry Flavored Candy & Chocolate | The Hershey’s Store. For another tasty take on strawberry-chocolate candies that focuses on buttercream centers, this tutorial for Chocolate Covered Strawberry Buttercream Candies – Sugar Spun is a lovely companion resource.
Try a batch this weekend, share a photo or note on how you flavored yours, and tag the community — small homemade candies like these are the perfect way to connect over a simple, delicious moment.
Print
Chocolate Strawberry Candy
- Total Time: 50 minutes
- Yield: 24 candies 1x
- Diet: Vegetarian
Description
Delicious bite-sized treats with a creamy strawberry filling enrobed in rich dark chocolate, topped with a white chocolate drizzle.
Ingredients
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 3 tablespoons strawberry jam or puree
- 1 teaspoon vanilla extract
- 1 ½ cups dark or semi-sweet chocolate chips
- ¼ cup white chocolate chips (for drizzle)
- 1 tablespoon coconut oil (optional)
Instructions
- Beat the cream cheese until smooth.
- Add powdered sugar, strawberry jam, and vanilla; combine until fluffy.
- Line a baking sheet with parchment and scoop filling into balls.
- Freeze the balls for 30 minutes.
- Melt chocolate with coconut oil in the microwave or a double boiler.
- Dip each filling ball in the melted chocolate and return to parchment.
- Melt white chocolate and drizzle over dipped candies.
- Let candies set until firm, either at room temperature or in the refrigerator.
- Store in an airtight container.
Notes
For a vegan version, use dairy-free cream cheese and vegan chocolate. Keep in a cool, dry place to avoid chocolate bloom.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 candy
- Calories: 110
- Sugar: 12g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 30mg
