Dubai Chocolate Strawberry Truffles (Print out)

Decadent dark chocolate and strawberry confections enhanced with edible gold flakes for an elegant finish.

# What You'll 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 and 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

# How to Make It:

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, being careful not to boil.
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, 1 tsp vanilla extract, and a pinch of sea salt, mixing until thoroughly combined.
05 - Cover and refrigerate the mixture for 1-2 hours until firm enough to scoop with a melon baller.
06 - Using a melon baller or small spoon, scoop out portions and roll into 1-inch balls by hand. 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 method, or microwave in 20-second bursts, stirring until smooth.
09 - Dip each truffle in the melted chocolate coating, allowing excess to drip off before returning to the tray.
10 - Roll some truffles in the extra crushed freeze-dried strawberries to create a fruity textured finish.
11 - Place truffles back on the tray and immediately garnish each with a touch of edible gold flakes while chocolate is still tacky.
12 - Let the truffles set at room temperature or refrigerate for 15 minutes to harden the chocolate coating completely.

# Expert Advice:

01 -
  • They taste impossible to make but feel surprisingly achievable, which is the best kind of confidence boost.
  • You get to play with textures—creamy centers, snappy coating, fruity crunch—all in one bite.
  • They're genuinely impressive to give away, and people always ask if you went to culinary school.
02 -
  • If your ganache breaks or gets grainy when you add the cream, you overheated it—but you can rescue it by whisking in a tablespoon of cold cream until it smooths out again.
  • Freeze-dried strawberries must be crushed fine; big pieces feel gritty and distract from the silky chocolate, so take the extra 30 seconds to really break them down.
03 -
  • Room temperature ganache that's been sitting for too long won't roll smoothly; if it gets too soft, return it to the fridge for another 15 minutes rather than fighting with it.
  • Use a fine sieve to dust crushed strawberries over finished truffles for a professional finish that looks intentional rather than haphazard.
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