Celebrate the Mother’s Day in a memorable way with these adorable little treats! The unbeatable combo of peanut butter, chocolate, and strawberries pleases the palates of mothers, dads, and kids alike.
It’s not only good for Mother’s Day; these indulgences are perfect for weddings, baby showers, a girls night in, you name it!
Tips for preparing the Peanut Butter Stuffed Chocolate Drizzled Strawberries
I want to keep this post rather short, so I won’t bore you with too many long narratives. I will give some tips for variations and for easier preparation at the end of the post, but first some practical tips:
I use pretty runny all-natural peanut butter, which means that there is nothing else than peanuts and salt used in the peanut butter. That’s the most recommended type, as with food additives you are just increasing the chemical load in your body. So, use PB which is as natural as possible.
If your peanut butter is very stiff, you can place it in the microwave for a couple of seconds to let it soften.
When you beat the PB and the HWC — heavy whipping cream; I just happen to love abbreviations, they make life so simple — be sure not to overbeat them. Keep your eye on the mixture all the time when you beat it and stop immediately when it has reached a pipeable consistency.
Finally, this recipe makes enough for 4 persons as a dessert. Double or triple the amounts if you are planning to serve this to a bigger crowd.
So, let’s take a look how to prepare these marvelous morsels:
Take a small bowl.
Scoop in the peanut butter.
Pour in the heavy cream.
Add finally the vanilla stevia.
Take an electric mixer and beat…
…until you have a pipeable consistency. Set aside.
Take 12 washed strawberries and make a criss-cross cut from the tip…
…towards the bottom of each strawberry, leaving 1/4 uncut.
Gently fan them out a bit so that you can fit more filling inside.
They look almost like roses!
Take a piping bag with a star tip.
Fill the piping bag with the peanut butter filling.
Pipe it into each strawberry.
Like this. It’s surprisingly easy!
Arrange the stuffed strawberries on a plate and place them in the fridge while you are preparing the chocolate drizzle. Melt the dark chocolate in a water bath or in the microwave in 30-second chunks. Take the stuffed strawberries and drizzle the melted chocolate onto each strawberry.
Arrange the strawberries on a serving plate and refrigerate them until the chocolate has set. Enjoy!
My PB Stuffed Strawberry experiments
This recipe was originally meant for the Valentine’s Day, but I simply didn’t have enough time to perfect the recipe because of other ongoing projects I had. Even the experiments I made with strawberries and peanut butter were delicious; I wanted to be sure the recipe is flawless. I don’t post recipes with flaws!
I don’t remember where I got the idea for these peanut butter stuffed strawberries — but I think I wanted to serve something beyond-belief-delicious with strawberries on the Valentine’s Day. I wanted to fill the strawberries with something delicious. First, I was thinking of cream cheese, but that sounded like a worn idea; I wanted to have something different.
Something led me to think of peanut butter and strawberries. Maybe the peanut butter and jam combo? I had no clue if peanut butter tastes good with fresh strawberries, but at least the idea sounded superb.
So, if I filled strawberries with peanut butter, I would need some other ingredients as well; strawberries filled with pure unsweetened peanut butter might just taste plain boring — at least I would need to add some sweetener and maybe some flavoring as well. Vanilla would be a safe option, and always a perfect match with both strawberries and PB.
After a small calculation and pondering process I took 4 oz (115 g) peanut butter, 1/2 cup (120 ml) heavy cream and 40 drops vanilla stevia. I beat them properly with an electric mixer. Well, I beat them too properly — the mixture got stiff and was too thick to pipe. But boy it tasted good!
To make the dessert really stand out, I was planning to drizzle the stuffed strawberries with melted dark chocolate. Nothing beats PB and chocolate, don’t you agree? However, since the filling was too stiff to pipe, I ate the filling and strawberries separately. I needed to perfect the filling, so it doesn’t become that stiff. Maybe, if I just stir the peanut butter and heavy cream with a spoon, the consistency will be just right? Worth trying.
So, some three months passed and I it was time to think of strawberry desserts for Mother’s Day. Originally, I was planning to make strawberry pavlova experiments, but I was running out of time. Then, I remembered this recipe I was originally thinking of for Valentine’s Day. It sounded just perfect for the Mother’s Day as well!
I took my notes and continued where I had stopped. The filling had tasted great, but the consistency was too stiff. So, I placed the PB and the heavy cream into a bowl and was prepared to stir them with a spoon instead of beating with an electric mixer.
However, the mixture was so runny that I panicked for a second. How on earth I’m going to pipe the mixture into strawberries if it’s this runny? Everything seemed to fail: If I stir the mixture with a spoon it’s too runny, and it’s too stiff when I beat it with an electric mixer. Maybe, if I don’t beat it that long with the electric mixer, it gets just the right consistency?
I took the electric mixer and started beating the super-runny mixture of PB, cream and vanilla stevia. After a while, the mixture thickened. Soon it looked stiff enough to pipe but not too stiff — wonderful! I was happy; I finally got the right consistency. Keeping my eye on the mixture while beating and stopping just at the right moment was the key to success.
I had bought plenty of strawberries just for my experiments. They were already looking overripe, but for my experiments, they were just fine. I took 12 strawberries and made a criss-cross cut from the tip towards the bottom of each strawberry. I spread out the strawberries so that I could fit plenty of filling inside the strawberries.
Then, I took a piping bag with a star tip (or actually it’s somehow a bit twisted star) and filled it with the peanut butter filling. The piping went well; the filling was easy to pipe. I was prepared for a disaster, but to my astonishment, the piping went just fine!
After filling the strawberries, I melted dark chocolate and drizzled the strawberries with it. What a gorgeous look! Enthusiastically I took a bite before putting the strawberries in the fridge to set. The taste was delicious beyond belief! A perfect combination of velvety and creamy peanut butter filling, fruity strawberry, and rich dark chocolate was pampering my palate. A real indulgence!
I bet you are dying for the recipe! However, first the video:
And finally the recipe:
- 4 oz = 115 g all-natural unsweetened smooth peanut butter
- 1/2 cup = 120 ml heavy cream
- 40 drops vanilla stevia
- 12 washed strawberries
- 2 oz = 60 g dark chocolate (cocoa content minimum 70%)
- Combine the peanut butter, heavy cream and the vanilla stevia in a small bowl. Beat with an electric mixer until smooth and pipeable. Don't overbeat, as the mixture might turn too stiff and it will become difficult to pipe if beaten for too long.
- Clean the strawberries. Make a criss-cross cut from the tip towards the bottom of each strawberry, leaving 1/4 uncut. Gently fan them out a bit so that you can fit more filling inside.
- Take a piping bag with a star tip. Fill the piping bag with the peanut butter filling. Pipe into each strawberry.
- Arrange the stuffed strawberries on a plate and place them in the fridge while you are preparing the chocolate drizzle.
- Melt the dark chocolate in a water bath or in the microwave in 30-second chunks.
- Take the stuffed strawberries out and drizzle the melted chocolate on each strawberry.
- Arrange the strawberries on a serving plate and refrigerate until the chocolate has set.
- Enjoy with good company!
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