One thing Little S dreams of but has never been able to indulge in is a box of chocolates. A pretty box filled with an array of beautiful chocolates with delicious fillings… well, who wouldn’t want such a thing? So I’m on a mission to make one for her birthday as a little surprise (Shhhh!)
We have a great fondness for Choices caramels, but they’re all one flavour which isn’t quite the same as the surprise and choice you get from a selection. I want to recreate the thrill of looking at the mini chocolate menu and choosing your favourite!
So these strawberry creams are the first in a series of filled chocolates and one of my very favourites. In my opinion the flavours of dark chocolate and berrry flavoured fondant are a match made in heaven. They’re also as simple as can be – as long as you have a chocolate mould and some patience you too can make shop worthy chocolates.
The fondant filling is simple: icing sugar (I used Sugar and Crumbs flavoured icing sugar as it’s totally safe and adds an extra oomph of flavour) mixed with a fresh strawberry purée, what could be easier!
Strawberry Creams
(dairy-free, egg-free, nut-free, sesame-free, can be soya-free, gluten-free, vegetarian and vegan)
1 tbsp fresh strawberry puree (or maybe a little more)
1 cup icing sugar
100g dairy-free dark chocolate
- Melt the chocolate following the instructions here. It needs to be tempered to get a lovely shiny finish.
- Coat the moulds with the about 3/4s of the chocolate. Leave to set.
- Meanwhile make the strawberry fondant filling. It needs to be like very thick icing, so start with 1 tbsp of puree and add more if necessary.
- Pour the fondant into the set chocolate moulds.
- Cover with the remaining chocolate and leave to set.
- Try not to eat too many at once 😉
