Ingredients:
Buttercream Filling:
½ cup unsalted butter, softened
¼ cup strawberry puree (made from fresh or frozen strawberries)
3–3 ½ cups powdered sugar
1 tsp vanilla extract
Chocolate Coating:
2 cups semi-sweet chocolate chips
1 tbsp coconut oil (optional)
Directions:
Make the Strawberry Buttercream: In a large bowl, beat the softened butter until smooth and creamy. Add the strawberry puree and vanilla extract, and mix until fully incorporated. Gradually add the powdered sugar, one cup at a time, until a thick, smooth buttercream forms.
Shape the Buttercreams: Roll the buttercream mixture into small balls (about 1-inch in size) and place them on a baking sheet lined with parchment paper. Freeze the buttercream balls for 20–30 minutes until firm.
Melt the Chocolate: In a microwave-safe bowl, melt the chocolate chips and coconut oil (if using) in 30-second intervals, stirring between each, until smooth.
Coat the Buttercreams: Dip each buttercream ball into the melted chocolate, ensuring they are fully coated. Place them back on the parchment-lined baking sheet. Refrigerate the buttercreams for 30 minutes to allow the chocolate coating to set.
Serve and Enjoy: Once the chocolate is firm, the buttercreams are ready to serve. Keep any leftovers refrigerated.
Prep Time: 20 minutes
Chilling Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 24 buttercreams
Kcal: 150 kcal per buttercream
Tips:
For an extra burst of strawberry flavor, add a few drops of strawberry extract to the buttercream mixture.
If you prefer dark chocolate, substitute the semi-sweet chocolate chips with dark chocolate for a richer coating.