Salted Caramel Cream-Filled Chocolate Strawberries

Chocolate-dipped strawberries are elevated to a whole new level with a salted caramel whipped cream filling

There might not be any two flavors I love together better than chocolate and strawberries.  The flavors pair together so beautifully.  Salted caramel sauce is another one of my absolute favorite things.  So today, I’ve decided to combine all of these awesome flavors into little bites of heaven–a combination of milk and white chocolate-dipped strawberries filled with a decadent salted caramel whipped cream.  They are a tad time-consuming, but totally worth it.  My husband legit said that they were the best dessert he had ever had in his life.  Here’s how you put them together.

Start by washing and drying all of your strawberries.  It is important for dipping that they are completely dry or your chocolate will start to clump up.

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Now, you have two options for these.  The first way is to cut the tops off them and fill them with the salted caramel whipped cream.  This way tastes and looks the best.  However, if you want to save some time and still have a delicious treat, you can leave the tops on (making them easier to dip) and serve the salted caramel whipped cream as a dip.  I made some of each and can guarantee neither will disappoint.

If you’re going with the first way, use a paring knife to cut a circle around the top, removing the tops and a little bit of the inside.

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Next, melt your chocolate.  I like to work in batches and melt half of the bag of chocolate at a time.  Microwave your chocolate for 20-30 seconds at a time, stirring to keep chocolate from burning around the edge of the bowl.

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Dip your strawberries in the chocolate, coating all sides, and then let the excess run off before transferring it to parchment paper.  I like to line a large cutting board with parchment paper, and then I can transfer the whole thing into the fridge when I’m finished dipping the strawberries so that they stay nice and fresh.

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Finish dipping all of your strawberries–I did half white and half milk chocolate.  If you’ve cut the tops off your strawberries for filling, you’ll just have to accept that you can’t get the chocolate all the way to the top of the strawberry.  Don’t worry, you can cover up the tops when you pipe the decorative chocolate and caramel on.

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Transfer your leftover chocolate into piping bags and cut a small hole in the end.  Pipe a variety of patterns onto strawberries.  Here’s where you get to be creative.  You really can’t go wrong.  Try lines going in both directions or large swirls.  Now make sure to leave a little extra chocolate in each of the piping bags.  You’ll want to squeeze this right into your mouth–my favorite part of the process.

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Let the strawberries cool in the fridge while you start the salted caramel whipped cream.

In a medium saucepan, combine water and sugar and bring to a simmer over medium heat.  The sugar will caramelize and become a light auburn color.  I like to shake mine around in the pan instead of stirring it.  It takes about fifteen to reach the perfect caramelization.

Warm your heavy whipping cream and butter in the microwave and add to the caramel.  Stir until well-incorporated.  Next, add your salt.  I used about 1 1/2 tsp of kosher salt (you would need less table salt), but you will want to taste your caramel to make sure it’s to your desired level of saltiness.  Let your caramel cool slightly.  Transfer 1/3 of the mixture to a piping bag and pipe over strawberries.

Let the rest of your caramel cool completely.

Next, you’ll need to whip up some stabilized whipped cream.  Follow the link for a whole post about all the tips and tricks to make this successfully every time.

Add your cooled salted caramel sauce to the whipped cream and fold in.  When you fold, you want to use a rubber spatula to lift the cream from the bottom over the top until it is almost incorporated, being careful not to squash and deflate your whipped cream.

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Transfer salted caramel whipped cream to a piping bag with a large star tip.

You’ll want to pipe it into the strawberries immediately before serving.  If you do it ahead of time, the sugar in the caramel and whipped cream will cause the berries to make syrup and you will have a juicy mess on your hands.

If you are not filling your strawberries, just transfer the whipped cream to a serving dish, and you are all done!

Like I said, these strawberries are a lengthy process but so completely worth it in the end!  They are a great addition to your next bridal or baby shower and can even make a perfect gift for someone special.  Watch for my stabilized whipped cream post late this week!  Hope you enjoy these delicious strawberries.

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Printable Salted Caramel Cream-Filled Chocolate Strawberries

 

 

 

3 thoughts on “Salted Caramel Cream-Filled Chocolate Strawberries

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