Dubai Chocolate Strawberry Truffles (Printer View)

Decadent chocolate and strawberry truffles topped with edible gold flakes for an elegant dessert experience.

# Components:

→ 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

# Method:

01 - Place 7 oz chopped dark chocolate in a heatproof bowl and set aside.
02 - In a small saucepan, heat 3.4 fl oz heavy cream and 1 oz butter over medium heat until just simmering, without boiling.
03 - Pour the hot cream mixture over the chocolate and let sit for 2 minutes, then stir gently until smooth and fully melted.
04 - Stir in the crushed freeze-dried strawberries, vanilla extract, and a pinch of sea salt until thoroughly combined.
05 - Cover and refrigerate the mixture for 1 to 2 hours until firm enough to scoop.
06 - Using a melon baller or small spoon, scoop portions and roll into 1-inch balls. Place on a parchment-lined tray.
07 - Freeze the shaped 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, or microwave in 20-second bursts, stirring until smooth.
09 - Dip each truffle in the melted chocolate, allowing excess to drip off before placing back on the tray.
10 - Roll some truffles in the extra crushed freeze-dried strawberries for a fruity finish.
11 - Place truffles back on the tray and immediately garnish each with edible gold flakes.
12 - Let the truffles set at room temperature or refrigerate for 15 minutes to harden the chocolate coating completely.

# Expert Advice:

01 -
  • They look like jewelry but taste like pure indulgence, making any moment feel special without hours of work.
  • The tartness of strawberry cuts through rich chocolate in a way that makes you reach for just one more.
  • Gold flakes transform simple truffles into something you'd proudly gift or serve at your fanciest dinner.
02 -
  • Water is chocolate's enemy—one drop will cause it to seize into a grainy mess that's almost impossible to rescue, so keep everything bone dry.
  • The freeze-dried strawberries must be finely crushed, because larger pieces create texture bumps that interfere with smooth dipping and rolling.
03 -
  • If your ganache separates or looks grainy during mixing, it's usually because the chocolate was too cold when the cream hit it—next time let the chocolate rest after pouring and be extra gentle with your stirring.
  • A fine sieve dusted over the truffles creates a more refined finish than rolling them directly in crushed strawberries, and it uses less of the topping.
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