Ingredients
Equipment
Instructions
Let's Begin!
Make the Filling:
- In a mixing bowl, whip 1 1/2 cups of heavy cream until stiff peaks form (about 5 minutes).
- Add 1/4 cup honey and 1/2 cup of freeze-dried berries to the whipped cream. Blend well until combined.
- Fold in an additional 1/2 cup of blended freeze-dried berries for color and texture.
Shape and Freeze:
- On a lined baking sheet, scoop out the berry cream into evenly sized dollops (as many as you can get).
- Freeze for at least 4 hours, until the cream puffs are firm.
Prepare the Coating:
- In a microwave-safe bowl, combine 1/4 cup dark chocolate chips, 1/4 cup butterscotch chips, and 3 tablespoons of coconut oil.
- Microwave for 1 1/2 minutes, stirring halfway through, until melted and smooth.
- Coat the Cream Puffs:
- Dip the frozen berry cream scoops into the chocolate-butterscotch mixture. They should harden almost immediately.
- Place the coated puffs back in the freezer for an additional 10 minutes to set completely.
- Enjoy!