Dubai Chocolate Strawberry Truffles (Print Version)

Decadent chocolate and strawberry truffles adorned with edible gold flakes, perfect for elegant occasions.

# 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 & 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:

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 chopped 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 until evenly combined.
05 - Cover the bowl and refrigerate for 1 to 2 hours until the mixture becomes firm enough to scoop.
06 - Using a melon baller or small spoon, scoop out portions and roll into 1-inch balls. Place each ball on a parchment-lined tray.
07 - Freeze the shaped truffles for 15 minutes to firm up and prevent them from breaking during the dipping process.
08 - Melt 7 oz dark chocolate in a heatproof bowl over simmering water using a double boiler method, or heat in the microwave in 20-second bursts while stirring until smooth.
09 - Dip each chilled truffle into the melted chocolate coating, allowing any excess to drip back into the bowl before returning to the parchment-lined tray.
10 - Roll some truffles in the extra crushed freeze-dried strawberries to create a fruity finish on the chocolate coating.
11 - Place the coated truffles back on the tray and immediately garnish each with a small pinch of edible gold flakes.
12 - Allow the truffles to set at room temperature or refrigerate for 15 minutes until the chocolate coating hardens completely.

# Expert Tips:

01 -
  • They look like jewelry but taste like the most elegant chocolate you've ever melted on your tongue.
  • The freeze-dried strawberries give you that bright, tart surprise against the richness, so they never feel cloying.
  • Once you master the ganache, you'll find yourself making these for every occasion because they actually feel manageable, not scary.
02 -
  • Don't skip the initial 2-minute rest after pouring hot cream on chocolate—I learned this the hard way when I tried to rush and ended up with grainy ganache that never fully came back.
  • If your chocolate seizes during melting (becomes thick and clumpy), it's usually because water got into it, and no amount of stirring will fix it, so work over a bowl of hot water, not sitting in it directly.
  • The edible gold flakes aren't just decoration—they make these feel like a legitimate luxury item, so don't apply them after everything has completely hardened or they won't stick.
03 -
  • A bench scraper instead of a knife makes the chocolate chopping faster and cleaner, which I wish I'd known before my first attempt.
  • If your truffles come out slightly misshapen, let them melt slightly and re-roll them—mistakes in truffles are just opportunities to make them rounder.
  • Store them in a cool place away from direct sunlight because the gold flakes can tarnish and the chocolate can bloom if exposed to temperature fluctuations.
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