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Two Strawberry Balsamic Chocolates in heart shapes on a wooden board.

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
Cook Time 10 minutes
Resting time: 1 hour
Total Time 1 hour 30 minutes
Servings 40 Chocolates


Strawberry Balsamic Ganache:

  • 1/2 cup (120 milliliters) heavy cream
  • 2 tablespoons (30 grams) unsalted butter
  • 8 ounces (225 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


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 (225 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.