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–+ servings
plate of chocolate cream drops on a white marble counter.

Chocolate Cream Drops

Mimi Council
This easy Chocolate Cream Drop recipe is a simple chocolate homemade candy recipe that is perfect for Valentine's Day!
5 from 1 vote
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Makes 15 candies
Calories 234 kcal

Equipment

  • Digital Food Scale
  • Stand Mixer
  • Half Sheet Pan
  • Parchment Paper Sheets
  • Piping Bags
  • Ateco Tip #808

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 hardened 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

Tips
  • Use a digital food scale for the best results.
  • You can melt chocolate in the microwave doing 30 second intervals, (this is necessary to stir between each one to prevent chocolate from burning!). Or you can also use a double boiler, either works.
  • If you don't have a piping bag or decorating tip, a zip bag also works well. And, if you don't have one of those, spoon out chocolate drops and then freeze for 15 minutes and they should be hardened enough to roll into a smooth ball with your hands.
  • Make sure to store these in the fridge because of the cream and because we're not tempering chocolate here. I never temper the chocolate if a candy needs to be refrigerated as I feel it's a waste of time.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 234kcalCarbohydrates: 31gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 65mgPotassium: 49mgFiber: 2gSugar: 28gVitamin A: 281IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg
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