Strawberry Balsamic Chocolates

A recipe for Strawberry Balsamic Chocolates! Homemade dark chocolates are filled with a creamy strawberry balsamic ganache.

I first came across the idea for these Strawberry Balsamic Chocolates over on Baking My Way (no longer active) and it continues to be a favorite homemade treat.

These chocolate bonbons have a dark chocolate shell filled with a creamy strawberry balsamic chocolate ganache perfect for Valentine’s Day or anytime of the year.

They take some effort to put together, but the chocolates are such a fun at-home project- especially with the many different mold options for a variety of shapes.

Start by pouring melted dark chocolate into small silicone molds, then flip over and tap out the excess to create a thin coating around the edges (this part can get quite messy).

Once coated, refrigerate the mold for a few minutes to harden, then fill with the prepared strawberry balsamic ganache.

After another short refrigeration to set, cover the ganache filling with another thin layer of melted chocolate and push an offset spatula across the top to smooth and seal the edges.

Refrigerate the Strawberry Balsamic Chocolates one final time before popping out of the molds and serving.

Chocolate Molds

I went with fun heart-shaped geometric silicone molds for Valentine’s Day.

The exact amount of chocolates for this recipe may differ based on the size of your molds. Some shapes are easier to work with than others.

Take care when removing the chocolate to keep the pieces from breaking.

If you don’t have a chocolate mold available, you can refrigerate the prepared ganache until it starts to solidify but is still soft enough to handle to make truffles.

Use a melon baller or small scoop to form balls from the ganache. Use a fork to coat them in melted dark chocolate and allow the excess to drip off before transferring them to a parchment lined baking sheet. Allow to set before serving.

A Few Chocolate Tips

Chocolate chips are ok for the strawberry balsamic ganache, but are best avoided for the outer chocolate shell. They may not melt with the correct consistency due to additives for the chocolate chip shape.

I used chopped dark chocolate. You can also go with tempered chocolate discs and some types of dark chocolate bars. Do not use unsweetened baking chocolate.

Make sure the molds are completely dry and take care to not let water drip into the chocolate. Any condensation may cause the chocolate to seize and lose its smooth, shiny texture.

Keep the chocolate warm in a double boiler, stirring occasionally to heat evenly. After pouring the chocolate into the mold, work quickly to coat all sides. Flip back over to let the excess chocolate drip back into the double boiler. This will create a thin layer of chocolate on the bottom and sides of the molds before it has a chance to harden.

Use a pastry brush if needed to gently fill in any missing areas- particularly for shapes with many edges/crevices.

If you do not have a double boiler, fill a medium saucepan halfway with water. Cover with a heat-safe bowl (make sure the bottom of the bowl does not touch the water). Place over medium heat and add the chocolate to the bowl.

Heat, stirring often, until melted and smooth (do not let the temperature get above 122˚F/50˚C). Once completely heated through, reduce heat to low and keep the temperature at 88-90°F (31-32ºC) while stirring occasionally.

Cupcake Project has also put together a post detailing how to temper chocolate using the microwave.

After adding the ganache to the chocolate molds, tap gently (too hard may crack the chocolate) to cover evenly and remove any air bubbles. Leave enough room to cover the top with a thin layer of chocolate.

Looking for more chocolate-based recipes?

Try my:

• Champorado (Filipino Chocolate Rice Porridge)
• Salted Dark Chocolate Coconut Balls
• Dark Chocolate Brownies

This recipe was originally published in February 2017 and updated in January 2022.

Strawberry Balsamic Chocolates Recipe

Adapted from Baking My Way

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Strawberry Balsamic Chocolates

A recipe for Strawberry Balsamic Chocolates! Homemade dark chocolates are filled with a creamy strawberry balsamic ganache.

Course Dessert

Cuisine N/A

Keyword balsamic, chocolate, dessert, ganache, strawberries, strawberry

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting time: 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 40 Chocolates

Ingredients

Strawberry Balsamic Ganache:

• 1/2 cup (120 milliliters) heavy cream
• 2 tablespoons (30 grams) unsalted butter
• 8 ounces (227 grams) dark chocolate chocolate chips or chopped
• Pinch salt
• 1/4 cup (85 grams) strawberry jam
• 1 tablespoon (15 milliliters) balsamic vinegar

Chocolate coating:

• 12 ounces (340 grams) dark chocolate chopped

Instructions

To make the ganache:

• In a small saucepan, place the cream and butter over medium heat.
• Once the butter has melted and the cream is starting to steam, remove from heat.
• Add the 8 ounces (227 grams) dark chocolate to the pan, making sure it is all touching the cream. Let sit for 1 minute, then whisk together until smooth.
• Stir in the salt, strawberry jam, and balsamic vinegar. Transfer to a bowl and let sit until room temperature.

To assemble the chocolates:

• Use a double boiler to melt the 12 ounces (340 grams) dark chocolate until smooth.
• While keeping hot over low heat and stirring often, pour the melted chocolate into the desired mold. Make sure all the edges are covered, then flip the mold over and allow the excess chocolate to drip out, scraping the top with an offset spatula to remove any extra. Refrigerate for about 10 minutes to set.
• Fill the chocolate-lined molds with the room-temperature strawberry balsamic ganache. Be careful not to overfill. Leave enough room to cover with a thin layer of chocolate. Tap gently to settle evenly. Refrigerate the mold for another 15 minutes to set.
• Cover the ganache-filled mold with melted chocolate. Scrape across the top with an offset spatula to remove excess chocolate.
• Refrigerate for 10 minutes to set before popping the chocolates of out the mold.
• Repeat with remaining chocolate and filling.
• Store the chocolates in an airtight container in the refrigerator for up to a week. Let sit at room temperature for about 10 minutes before serving.