In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. Mix well.
1/2 cup unsalted butter, 3 cups powdered sugar
Gradually add the ground freeze-dried strawberries, milk (or cream), vanilla extract, and salt. Mix until everything is well combined and creamy.
1/4 cup freeze-dried strawberries, 2-3 tablespoons milk or cream, 1/2 teaspoon vanilla extract, 1 Pinch salt
Using a candy mold (silicone is best) or a piping bag, fill with the buttercream mixture. If using a bagpipe, cut a 1/2 inch circular opening.
Place the prepared buttercreams in the refrigerator for at least 30 minutes to allow them to harden.
While the buttercreams are chilling, melt the dark chocolate in a double boiler or in the microwave. (Microwave in 30-second intervals, stirring in between, until smooth.) Make sure not to burn the chocolate.
8 ounces dark chocolate
Once the buttercreams are firm, carefully remove each one from the freezer; gently dip each one into the coating of melted chocolate, ensuring they are fully covered. If using a silicone molds, that come with a tray, gently put them back and then into the freezer.
8 ounces dark chocolate
Place the dipped buttercreams on a parchment-lined baking sheet and refrigerate again until the chocolate is fully set. Usually takes 15 minutes if in the freezer.
Once the chocolate is set, remove Chocolate Covered Strawberry Buttercreams from the refrigerator and enjoy a sweet taste of satisfaction!
