Dubai Chocolate Strawberry Truffles (Print Version)

Decadent chocolate and strawberry truffles accented with edible gold flakes and a rich, creamy center.

# Ingredient List:

→ Truffle Center

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped
02 - 3.4 fl oz heavy cream
03 - 1 oz unsalted butter
04 - 1/3 cup freeze-dried strawberries, finely crushed
05 - 1 tsp pure vanilla extract
06 - Pinch of sea salt

→ Coating & Decoration

07 - 7 oz dark chocolate, melted for coating
08 - 2 tbsp freeze-dried strawberries, finely crushed for rolling
09 - Edible gold flakes for garnish

# Recipe Steps:

01 - Place 7 oz chopped dark chocolate in a heatproof bowl.
02 - In a small saucepan, heat 3.4 fl oz heavy cream and 1 oz butter over medium heat until just simmering, being careful not to boil.
03 - Pour the hot cream mixture over the chocolate and let sit for 2 minutes. Stir gently until smooth and fully melted.
04 - Stir in the crushed freeze-dried strawberries, vanilla extract, and a pinch of sea salt until fully combined.
05 - Cover the ganache and refrigerate for 1 to 2 hours until firm enough to scoop.
06 - Using a melon baller or small spoon, scoop out portions and roll into 1-inch balls. Place on a parchment-lined tray.
07 - Freeze the truffles for 15 minutes to firm up before coating.
08 - Melt 7 oz chocolate in a heatproof bowl over simmering water using a double boiler method, or microwave in 20-second bursts while stirring until smooth.
09 - Dip each truffle in the melted chocolate, allowing excess to drip off before returning to the tray.
10 - Roll some truffles in the extra crushed freeze-dried strawberries for a fruity exterior finish.
11 - Immediately garnish each truffle with edible gold flakes while the chocolate coating is still wet.
12 - Allow truffles to set at room temperature or refrigerate for 15 minutes until the chocolate coating hardens completely.

# Expert Suggestions:

01 -
  • They taste far more impressive than the effort required, making you feel like a pastry chef in your own kitchen.
  • The freeze-dried strawberries add a sophisticated tartness that cuts through the richness without a hint of artificiality.
  • Each one is a tiny edible jewel, perfect for gifting or impressing someone you want to absolutely wow.
02 -
  • Seizing chocolate is heartbreaking but preventable, so never let water near your melting chocolate and melt slowly with patience as your only tool.
  • The freeze-dried strawberries must be finely crushed, because any large pieces will puncture your ganache coating and ruin that pristine finish you worked so hard for.
  • Your hands will get warm during rolling, which actually helps the ganache stick to itself, creating that perfect smooth sphere we're after.
03 -
  • Always temper your coating chocolate by letting it cool slightly after melting, which gives it that glossy finish and snap that amateur truffles lack.
  • If your ganache becomes too firm to roll, let it sit at room temperature for 5 to 10 minutes instead of trying to force it, because impatience at this stage ruins everything.
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