Strawberry Cream Chocolate Roses, THM S, Keto, SF, Low Carb

Mother’s Day is rapidly approaching. What mother doesn’t love flowers and candy? So why not combine the two! These delicious Strawberry Cream Chocolate Roses have a wonderful strawberry flavor and a lovely eye appeal. It’s flowers and candy all in one!

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keep new recipes coming, and assist with our move to a mission outreach of our church.

When I received the email that ChocZero has Strawberry Chocolate Chips this recipe starting spinning in my mind. I couldn’t wait to get my order. These chips are amazing and taste just like a fresh strawberry.

ChocZero products are sugar-free, keto, and low-carb. They are considered a “personal choice” item for Trim Healthy Mama due to the soluble corn fiber. I use these products as a treat on special occasions.

When you are making candy…silicon molds are the perfect way to go. These flexible molds release the candy perfectly every time.

Strawberry Cream Candies, THM S, Keto, SF, Low Carb

  • 2 tablespoons White ChocZero chocolate chips
  • Green Paste Food Coloring
  • 7 ounces cream cheese
  • 1/4 cup THM Gentle Sweet
  • 1 1/2 teaspoons Strawberry Extract
  • 1 9-ounce bag Strawberry ChocZero Baking Chips
  • approximately 2 tablespoons Gentle Sweet
  • one rose flower mold
  • Place the white chocolate chips in a small glass bowl. Put a small dab of green food coloring on the chips. Stir the chips to spread the coloring. Microwave for 15 seconds, stir well, and microwave for 15 seconds again. Stir well. With a small paint brush paint the leaves in each rose with chocolate. Refrigerate until hardened. In a mixer bowl combine the cream cheese, Gentle Sweet, and strawberry extract. Mix until well combined. Place mixture bowl in fridge to chill the cream cheese for 30 minutes. Melt the Strawberry Chocolate Chips by microwaving them for 15 second intervals, stirring between each time. Place 2 tablespoons of chocolate in each mold. Tap the mold to get the chocolate to go into all the crevices. With a spoon, pull some of the chocolate up between the leaves. Remove the cream cheese mixture from the fridge. With a medium cookie scoop scope 6 ball of cream cheese. Drop each one in Gentle Sweet and roll to coat. Flatten each cream cheese ball slightly. Lay the flatten balls on top of the melted chocolate. Push down a little so the chocolate comes up along the sides. Spread the remaining chocolate over each mold to seal the cream cheese in. Refrigerate until hardened. Unmold unto a plate. 6 candy roses.

With a small paint brush, paint the leaves in each rose with the green colored chocolate. Refrigerate until the chocolate hardens.

Place 2 tablespoons of melted chocolate in each mold. Tap the mold to get the chocolate to go into all the crevices. I didn’t get the chocolate quite in the crevices like I wanted too. With a spoon, pull some of the chocolate up between the leaves.

I used my homemade Gentle Sweet to roll the balls of cream cheese in. Lay the flatten balls on top of the melted chocolate. Push down a little so the chocolate comes up along the sides.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon

These Silicon Rose Molds are so easy to use. I love the perfect rose shape.

I used the medium cookie scoop to fill the roses with the cream cheese mixture.
I love my Kitchen Aid Mixer for recipes like this.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store

Strawberry Cream Chocolate Roses, THM S, Keto, Sugar-free, Low-carb, Gluten-free

Course Dessert
Cuisine American
Prep Time 30 minutes
Servings 6
Author Glenda Groff

Ingredients

  • 2 tablespoons White ChocZero chocolate chips
  • Green Paste Food Coloring
  • 7 ounces cream cheese
  • 1/4 cup THM Gentle Sweet
  • 1 1/2 teaspoons Strawberry Extract
  • 1 9- ounce bag Strawberry ChocZero Baking Chips
  • Gentle Sweet
  • one rose flower mold

Instructions

  1. Place the white chocolate chips in a small glass bowl. Put a small dab of green food coloring on the chips. Stir the chips to spread the coloring. Microwave for 15 seconds, stir well, and microwave for 15 seconds again. Stir well. With a small paint brush paint the leaves in each rose with chocolate. Refrigerate until hardened. In a mixer bowl combine the cream cheese, Gentle Sweet, and strawberry extract. Mix until well combined. Place mixture bowl in fridge to chill the cream cheese for 30 minutes. Melt the Strawberry Chocolate Chips by microwaving them for 15 second intervals, stirring between each time. Place 2 tablespoons of chocolate in each mold. Tap the mold to get the chocolate to go into all the crevices. With a spoon, pull some of the chocolate up between the leaves. Remove the cream cheese mixture from the fridge. With a medium cookie scoop scope 6 ball of cream cheese. Drop each one in Gentle Sweet and roll to coat. Flatten each cream cheese ball slightly. Lay the flatten balls on top of the melted chocolate. Push down a little so the chocolate comes up along the sides. Spread the remaining chocolate over each mold to seal the cream cheese in. Refrigerate until hardened. Unmold unto a plate. 6 candy rose

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

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