Strawberry Cream Filled Chocolates
Ingredients for the strawberry cream
. Chopped Strawberries -1/2 cup
. Powdered sugar -¼ cup
. Soft pieces of Butter – 25 gms ( little more than ¼ cup)
. Oil- 2tbsp
. Vanilla essence/ Strawberry essence – ½ tsp
. Lemon juice- ½ tsp
. A pinch of salt.
. Chopped Strawberries -1/2 cup
. Powdered sugar -¼ cup
. Soft pieces of Butter – 25 gms ( little more than ¼ cup)
. Oil- 2tbsp
. Vanilla essence/ Strawberry essence – ½ tsp
. Lemon juice- ½ tsp
. A pinch of salt.
In a bowl or in a mixer, blend butter and sugar till smooth. Add in oil. Blend well. Add strawberries, salt and mix well. Add the essence and lemon. Blend. Keep aside in freezer for 5-10 minutes or till firm. Prepare chocolate shells in the meantime.
Preparing the chocolates for filling the cream-
Chocolate Shells:
Chocolate Shells:
Ingredients
. 2 cups broken cooking chocolate pieces (White/Milk/Dark) (Morde company)
. Oil based colors and flavors (Optional)
. 2 cups broken cooking chocolate pieces (White/Milk/Dark) (Morde company)
. Oil based colors and flavors (Optional)
Method
1. Melt chocolate over steam on a double boiler, as shown in the video. Remove from steam when 50% is done and keep stirring till the rest are dissolved. It should be smooth and creamy. If desired, add colors to white chocolate or flavors to dark, milk or white melted chocolate. The chocolate should be at room temperature when adding them or they will get spoilt if both are not at the same temperature.
2. Fill each mold cavity until chocolate is level with the top of each opening.
3. Gently tap the mold on the counter 4-5 times to remove all air bubbles.
4. Turn the filled mold upside down over a large empty bowl (or over your bowl of prepared chocolate, if large enough), so most of the chocolate goes back into the bowl, leaving enough chocolate to coat the entire cavity of each mold. This chocolate can be re-melted and reused.
5. Let the molded chocolate set in the refrigerator on a level tray for 10-15 minutes. Do not leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature. If so, then keep in room temperature for 1-2 minutes and then remove. Wipe off the sweat with a paper towel.
6. Remove from refrigerator. Your “chocolate shells” are now ready to be filled.
1. Melt chocolate over steam on a double boiler, as shown in the video. Remove from steam when 50% is done and keep stirring till the rest are dissolved. It should be smooth and creamy. If desired, add colors to white chocolate or flavors to dark, milk or white melted chocolate. The chocolate should be at room temperature when adding them or they will get spoilt if both are not at the same temperature.
2. Fill each mold cavity until chocolate is level with the top of each opening.
3. Gently tap the mold on the counter 4-5 times to remove all air bubbles.
4. Turn the filled mold upside down over a large empty bowl (or over your bowl of prepared chocolate, if large enough), so most of the chocolate goes back into the bowl, leaving enough chocolate to coat the entire cavity of each mold. This chocolate can be re-melted and reused.
5. Let the molded chocolate set in the refrigerator on a level tray for 10-15 minutes. Do not leave the chocolate in the refrigerator for too long. The chocolate can become too cold and will “sweat” or even crack when brought to room temperature. If so, then keep in room temperature for 1-2 minutes and then remove. Wipe off the sweat with a paper towel.
6. Remove from refrigerator. Your “chocolate shells” are now ready to be filled.
Filling the “chocolate shells”:
1. Fill the plastic cone with the prepared strawberry filling or use a spoon to fill in the mold.
2. Fill the “chocolate shells” about 1/8” from the top of the mold.
3. Gently tap the mold on the counter to remove all air bubbles. Be careful to not overfill the shells or to spill “filling” outside of the “chocolate shells”.
4. Return the molds to the refrigerator for about 5-10 minutes, to give the “filling” time to set.
1. Fill the plastic cone with the prepared strawberry filling or use a spoon to fill in the mold.
2. Fill the “chocolate shells” about 1/8” from the top of the mold.
3. Gently tap the mold on the counter to remove all air bubbles. Be careful to not overfill the shells or to spill “filling” outside of the “chocolate shells”.
4. Return the molds to the refrigerator for about 5-10 minutes, to give the “filling” time to set.
Cover the filling with chocolate:
1. Bring your re melted chocolate back to the correct temperature, it should be luke warm to the back of your little finger. Remove filled molds from the refrigerator. Pour the chocolate in a plastic cone and cover the “filling” or use a spoon to pick up the chocolate and cover the “filling”.
2. Tap the mold on the counter to remove all air bubbles and to level the chocolate.
3. Scrape excess chocolate from the mold by running the long edge of your spatula along the surface of your mold.
4. Return the filled mold to the refrigerator for about 10-15 minutes or till cold to touch.
5. Check to see if the chocolate has completely set. In a clear mold, you’ll be able to tell that the chocolate is ready when it uniformly does not look wet on the underside of the mold. When it's ready, turn the mold upside down and tap it until the chocolate comes out of the mold. If it’s a silicon mold, then gently remove the chocolate by pressing the back of the mold. Wear gloves if possible to prevent fingerprints on your molded pieces.
6. If there is any moisture on the chocolate, gently dry with a dry paper towel.
7. Store finished candy in an air tight plastic container and keep in a cool, dry place.
8. Serve to the Lord and enjoy the mercy.
1. Bring your re melted chocolate back to the correct temperature, it should be luke warm to the back of your little finger. Remove filled molds from the refrigerator. Pour the chocolate in a plastic cone and cover the “filling” or use a spoon to pick up the chocolate and cover the “filling”.
2. Tap the mold on the counter to remove all air bubbles and to level the chocolate.
3. Scrape excess chocolate from the mold by running the long edge of your spatula along the surface of your mold.
4. Return the filled mold to the refrigerator for about 10-15 minutes or till cold to touch.
5. Check to see if the chocolate has completely set. In a clear mold, you’ll be able to tell that the chocolate is ready when it uniformly does not look wet on the underside of the mold. When it's ready, turn the mold upside down and tap it until the chocolate comes out of the mold. If it’s a silicon mold, then gently remove the chocolate by pressing the back of the mold. Wear gloves if possible to prevent fingerprints on your molded pieces.
6. If there is any moisture on the chocolate, gently dry with a dry paper towel.
7. Store finished candy in an air tight plastic container and keep in a cool, dry place.
8. Serve to the Lord and enjoy the mercy.
By Meena Samtani (Madhulila)
For finer details watch on youtube https://www.youtube.com/watch?v=XL6M3DkU3ak
