Strawberry Almond Cream Filling

Freeze-dried strawberries and blanched almonds star in this fresh twist on the viral Dubai Chocolate Filling.

Vitamix

Ingredients

Place the butter and milk into a microwave-safe bowl. Heat in 30 second bursts until the butter is melted and milk is hot to the touch. Add white chocolate and stir until melted. Heat for another 15 seconds if not melted completely.
Place the melted chocolate mixture along with the remaining ingredients (reserving 1/2 cup of freeze dried strawberries) into the Vitamix container in the order listed and secure the lid.
Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
Transfer the almond cream to a mixing bowl. Crush or chop the remaining 1/2 cup of freeze dried strawberries and mix into the almond cream.
To Fill Chocolate:Melt good quality chocolate over a double boiler. Spoon or brush the melted chocolate over chocolate molds and allow the excess to drip off. Let this layer chill and set.Once set, spoon the filling into each mold, smoothing it over evenly with a small spatula. Spoon more melted chocolate over the filling and smooth over. Scrape with a bench scraper to level it and allow to set completely. Once set, carefully unmold the filled chocolates and enjoy!

Place the butter and milk into a microwave-safe bowl. Heat in 30 second bursts until the butter is melted and milk is hot to the touch. Add white chocolate and stir until melted. Heat for another 15 seconds if not melted completely.
Place the melted chocolate mixture along with the remaining ingredients (reserving 1/2 cup of freeze dried strawberries) into the Vitamix container in the order listed and secure the lid.
Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
Transfer the almond cream to a mixing bowl. Crush or chop the remaining 1/2 cup of freeze dried strawberries and mix into the almond cream.
To Fill Chocolate:Melt good quality chocolate over a double boiler. Spoon or brush the melted chocolate over chocolate molds and allow the excess to drip off. Let this layer chill and set.Once set, spoon the filling into each mold, smoothing it over evenly with a small spatula. Spoon more melted chocolate over the filling and smooth over. Scrape with a bench scraper to level it and allow to set completely. Once set, carefully unmold the filled chocolates and enjoy!