Strawberry Almond Cream Filling

Chef Mia Hackney Vitamix Sous Chef

Ingredients

• 30g unsalted butter
• 120ml full cream milk
• 114g white chocolate, chopped
• 1 tbsp strawberry jam
• 1 tsp fresh lemon juice
• 115g blanched almonds
• 20g freeze-dried strawberries, divided
• 1 tbsp icing sugar
• ¼ tsp sea salt (optional)

Directions

1. Place the butter and milk into a microwave-safe bowl. Heat in 30-second intervals until the butter is melted and the milk is hot to the touch.
2. Add the white chocolate and stir until fully melted. Heat for an additional 15 seconds if needed.
3. Add the melted chocolate mixture, strawberry jam, lemon juice, almonds, icing sugar, salt (if using), and half of the freeze-dried strawberries to the Vitamix container in the order listed and secure the lid.
4. Run the Dips & Spreads Program, or start on the lowest speed and quickly increase to the highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
5. Transfer the almond cream to a bowl.
6. Crush or finely chop the remaining freeze-dried strawberries and fold them through the cream.
7. Use immediately or refrigerate until ready to fill chocolates.

Recipe Notes

• Leftover filling can be stored refrigerated in an airtight container for up to 2 weeks, or frozen for up to 3 months.
• This filling is delicious in chocolates, cakes, tarts, cookies, donuts, cheesecake, ice cream, or hot chocolate.