Strawberry Filled Chocolates

Method

Place cream cheese, strawberries, icing sugar and strawberry powder, if using, in a food processor. Process until mixture is well combined and smooth.

Spray a 20-21 hole ice cube tray lightly with cooking oil spray. Break chocolate into pieces and place in a medium microwave-safe bowl. Microwave on medium-low in bursts of 30 seconds, stirring in between, until melted and smooth.

Fill the ice cube tray with melted chocolate. Tip back into the bowl, leaving a coating of chocolate in each hole. Touch up with a small spoon or pastry brush where needed. Freeze for 2 minutes. If layer of chocolate is too thin, repeat this process.

Using a small spoon or piping bag, fill each chocolate with strawberry mixture, leaving enough room to add the chocolate base. Freeze for 5 minutes.

If the bowl of chocolate has hardened, microwave briefly to re-melt. Spread on top of the filling. Try not to spread chocolate onto the edges of the tray or join the chocolates up, as this makes them hard to separate and remove. Freeze for 30-60 minutes.

Gently twist trays, turn upside down onto a board and tap gently to remove individual
chocolates. Store in an airtight container in the fridge.

TIPS

• The freeze dried strawberry powder adds a little extra flavour and nice pink colour, but isn’t essential.
• These chocolates use fresh strawberries, so are best eaten within 3-4 days.

• The freeze dried strawberry powder adds a little extra flavour and nice pink colour, but isn’t essential.
• These chocolates use fresh strawberries, so are best eaten within 3-4 days.