Dubai Chocolate Strawberry Truffles (Printable Version)

Decadent chocolate and strawberry confections adorned with edible gold flakes inspired by Dubai’s opulence.

# What You Need:

→ 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
09 - Edible gold flakes for garnish

# How-To 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. Let sit for 2 minutes, then stir gently until smooth and fully melted.
04 - Stir in the crushed freeze-dried strawberries, 1 tsp vanilla extract, and a pinch of sea salt. Mix until thoroughly combined.
05 - Cover and refrigerate the mixture for 1 to 2 hours until firm enough to scoop with ease.
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 the remaining 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 any 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 - Place truffles back on the tray and immediately garnish each with a delicate touch of edible gold flakes.
12 - Allow the truffles to set at room temperature or refrigerate for 15 minutes to harden the chocolate coating completely.

# Expert Advice:

01 -
  • They look like luxury but taste even better than they appear, proving that elegance doesn't require a pastry degree.
  • Freeze-dried strawberries give you real fruit flavor without any moisture drama that fresh berries would cause.
  • These truffles stay fresh for a week, so you can make them ahead and feel like the most thoughtful gift-giver at the party.
02 -
  • Temperature control is everything—if your cream is too hot, you'll cook the chocolate into grainy sadness; too cool and you'll get lumps that refuse to smooth out.
  • Freeze-dried strawberries need crushing but not pulverizing; some texture is good, powder is not.
  • Your dipping chocolate needs to be around 31-32°C (88-90°F) to coat without sliding off your centers—use a thermometer if you want consistency.
03 -
  • Use a fine sieve to dust strawberry powder onto wet chocolate coating for a professional, even finish that looks like it came from a Michelin-starred kitchen.
  • If your gold flakes refuse to stick, you can brush a tiny amount of edible gold dust mixed with a drop of vodka onto the set chocolate instead.
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