Chocolate Cream Drops
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Valentine’s Day is all about chocolate! At least for me, that is my favorite thing to indulge in during this sweet holiday. So I created these Chocolate Cream Drops for an easy Valentine's Day candy that you can make in no time. These Chocolate Cream Drops are decadent but incredibly light, I know you will love them.
If you are looking for more candy recipes make sure to check out my Homemade Twix Bars, Vegan Dark Chocolate Covered Pretzels, or Strawberry Cream Drops.
I know Valentine’s Day gets a lot of heat for being a made up holiday. But Valentine’s Day is honestly my favorite holiday because of that. There’s no reason anyone has to do anything on this day. But the fact that people do makes it special to me.
It’s a random day to show people you love them – for no reason at all. And making these Chocolate Cream Drops is one of them! Making someone a simple homemade chocolate candy is a great way to show your love!
Why You'll Love This Recipe
Easy Homemade Candy: I love this simple homemade chocolate candy recipe; it is so good! These Chocolate Cream Drops are like chocolate buttercream candies, but instead of rolling them into balls, I use a piping bag and pipe out little dollops. The inside is also way more creamy and light than traditional chocolate buttercream candies, making them a decadent chocolate dessert!
5 Ingredients: These Chocolate Cream Drops only have 5 ingredients! This is a simple homemade chocolate candy that is a no bake dessert with minimal ingredients and effort.
Light & Creamy: These Chocolate Cream Drops are in credibly light! Delaney says they remind him of chocolate mousse that is dipped in dark chocolate. So, while they are incredibly indulgent they won't leave you feeling like you ate too much. That is part of what I love about them, as one is the perfect end to a meal. They are so rich and chocolatey that it satisfies my chocolate craving and I don't need anything else. Give them a try, I hope you like them as much as we do!
Ingredients
- Butter: I use Organic Valley Salted Butter. Be sure your butter is soft for this recipe.
- Powdered Sugar: I use organic powdered sugar in the filling, be sure it's sifted!
- Cocoa Powder: I use organic Dutch cocoa powder as it has the best flavor (in my opinion). Natural cocoa powder will also work though.
- Heavy Whipping Cream: I use Organic Valley Heavy Whipping Cream. If you don't have cream, milk also works, but cream gives it a richer flavor.
- Dark Chocolate: I use organic mini dark chocolate chips for ease. If you want to use a dark chocolate bar, just chop into small pieces.
Tools Needed
- Scale: Always use a digital food scale for the most accurate results.
- Stand Mixer: I use my stand mixer for ease, but if you prefer to use a hand mixer you can do that too.
- Baking Sheet: You'll need one half sheet pan.
- Parchment Paper: I highly recommend using parchment paper here as it will make removal so much easier! My favorite nontoxic parchment paper is from Kana.
- Piping Bag: You'll need a piping bag to pipe out the drops.
- Decorating Tip: I use Ateco tip #808, but this is also similar to no tip at all. So, if you don't have it just snip off your piping bag for a larger hole and you'll be just fine.
- Heatpoof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate.
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Step by Step Instructions
Step 1
First, you will mix together the softened butter, powdered sugar, Dutch cocoa powder, melted chocolate, and heavy whipping cream. You can do this in your stand mixer with a paddle attachment or whisk, or even in your hand mixer. But, I would highly recommend having a mixer and not making these by hand, as you want them whipped. But, if you don’t mid a good arm workout, you could use a whisk!
Step 2
After the chocolate filling is light and fluffy – go ahead and try it! You will transfer it to a piping bag with Ateco tip #808. If you don’t have this tip, any round tip will work. Alternatively, you could use no tip at all! You’ll pipe little dollops onto a parchment lined baking sheet, and then transfer it to the freezer. You want to leave them in the freezer until the dollops are hardened so it’s easier to coat them in chocolate. This should only take 30 minutes or so.
Step 3
While the dollops are in the freezer, you will melt the chocolate for the coating. You can do this in a microwave safe bowl for 30 second intervals, stirring in between each interval to prevent burning. Or you can use a double boiler and melt over the stovetop, whichever you prefer. I do not temper the chocolate for this recipe, because these have heavy whipping cream in the filling, they should be stored in the fridge anyway, and if you are storing in the fridge, I find tempering a waste of time!
Step 4
Once the dollops are hardened, they are ready to be dipped in chocolate. I drop the dollops into the chocolate bowl and use a fork (like a spoon, don’t pierce, but lift with the fork) and lift them out so the excess chocolate drips off below. Place back on the parchment paper. As soon as all the dollops are covered, place back in the freezer to set.
Step 5
Store in the fridge or freezer in an airtight container. You can even eat these bad boys right out of the fridge!
FAQ's
Yes, you can use any kind of milk in place of heavy whipping cream if you prefer. I’ve also made these with Vanilla Bean Almond Milk and Coconut Milk. All are delicious, but heavy whipping cream will make them the creamiest!
Yes, you can coat them in milk chocolate or even white chocolate if you prefer. I prefer dark, so that’s what I used. If you’re using a bar of chocolate, be sure to chop it into small pieces so it melts easy. I didn’t note that in the directions as I used mini chocolate chips, which I love for melting as it takes a step out of prepping the chocolate!
Absolutely! If you want to make a mint chocolate filling, just add ½ teaspoon organic peppermint extract to the filling when mixing, they are so good with the addition of mint!
Craving More?
Chocolate Cream Drops
Ingredients
Filling
- 113 grams salted butter (softened)
- 212 grams powdered sugar (sifted)
- 43 grams Dutch cocoa powder (sifted)
- 99 grams mini dark chocolate chips (melted)
- 3 to 4 tablespoons heavy whipping cream
Coating
- 226 grams mini dark chocolate chips
Instructions
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, cocoa powder, melted chocolate, and heavy whipping cream. Mix on low and then increase speed to high and mix for 1 to 3 minutes or until light and fluffy. Be sure to scrape down the sides of the bowl, and mix again to incorporate completely.
- Transfer to a piping bag with Ateco tip #808. Pipe 15 dollops onto the prepared baking sheet. Transfer the baking sheet to the freezer for 30 minutes, or until the dollops are hardend completely.
- To make the coating: Melt the chocolate in a microwave safe bowl in 30 second intervals, stirring between each one, until completely melted. (Or alternatively, using a double boiler over the stovetop).
- Remove the dollops from the freezer. Drop one dollop into the melted chocolate and remove using a fork like a spoon so the excess chocolate can drip below, and place back on the parchment paper. Repeat with all the dollops. Place back in the freezer to set, about 10 minutes.
- Store in the fridge or freezer in an airtight container.
Video
Notes
Nutrition
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If dreams had a taste this would be it! Yummmmm melt in my mouth 😋