Dubai Chocolate Strawberry Truffles (Printable)

Dark chocolate confections blended with strawberry and topped with edible gold flakes for an elegant finish.

# 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 for rolling
09 - Edible gold flakes for garnish

# How-To Steps:

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, 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 fully combined.
05 - Cover the mixture and refrigerate for 1-2 hours until firm enough to scoop with a melon baller.
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 truffle balls for 15 minutes to firm up before coating.
08 - Melt 7 oz dark 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 select truffles in the extra crushed freeze-dried strawberries for a fruity finish.
11 - Place coated truffles back on the tray and immediately garnish each with edible gold flakes.
12 - Allow truffles to set at room temperature or refrigerate for 15 minutes to harden the chocolate coating completely.

# Expert Suggestions:

01 -
  • They look so impressive that people assume you spent hours at a professional chocolatier, when really you've just mastered a simple ganache.
  • The freeze-dried strawberries give you a bright, tangy pop that cuts through the richness in the most elegant way possible.
  • Making these becomes a meditative ritual, something you'll find yourself doing again and again for gifts that people actually treasure.
02 -
  • If your ganache breaks or becomes grainy, it usually means your cream was too hot or you added it too quickly; starting over takes 10 minutes and saves you from disappointment later.
  • Freeze-dried strawberries matter more than you think because they contain no water, which means they flavor without compromising your ganache's texture like regular fruit would.
  • The gold flakes are purely decorative but they're also psychological; people perceive handmade truffles as more luxurious when they catch the light, so don't skip this step.
03 -
  • If your hands get warm and sticky while rolling, dip them in ice water between batches; cold hands make the difference between graceful truffles and squished ones.
  • A fine sieve makes crushing freeze-dried strawberries easier and creates a more elegant powder for both the ganache and the optional rolling coat.
  • Keep your melted chocolate warm and fluid in a bowl set over hot water rather than on direct heat because chocolate scorches easily and scorched chocolate tastes bitter and looks dull.
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