Dubai Chocolate Strawberry Truffles

There's a particular magic that happens when you're standing in a luxury hotel gift shop in Dubai, mesmerized by truffles the size of marbles, each one catching the light like a tiny jewel. I watched someone's hand hover over a gold-dusted chocolate, and I thought: I can absolutely make these at home, but better. That afternoon, I came back to my kitchen determined to capture that feeling of opulence in something homemade—the kind of treat that feels like a secret you're sharing with someone you really like.

I made these for my partner's book club, honestly as a test run, and someone asked if I'd catered them from a fancy chocolatier. When I said I'd made them that morning, the room went quiet for a second, and then everyone wanted the recipe written down right there. That's when I knew these weren't just truffles—they were the kind of thing that changes how people see you in the kitchen.

Ingredients

• High-quality dark chocolate (70% cocoa), 200 g chopped: This is where you don't compromise—the difference between 70% and cheaper chocolate is immediately obvious when you taste it, and it's the star here.
• Heavy cream, 100 ml: The foundation of your ganache; use the good stuff because it emulsifies beautifully and makes the texture almost impossibly smooth.
• Unsalted butter, 30 g: This adds richness and helps the ganache set at just the right firmness for rolling.
• Freeze-dried strawberries, 1/3 cup crushed for center: These concentrate all the strawberry essence—fresh berries would make your ganache wet and ruin the whole thing, so freeze-dried is non-negotiable.
• Pure vanilla extract, 1 tsp: A small amount that whispers in the background rather than shouting; it bridges the chocolate and strawberry beautifully.
• Sea salt, a pinch: This enhances every flavor and keeps the sweetness from becoming cloying.
• Dark chocolate, 200 g melted for coating: Use the same quality as your center chocolate so the outer shell is as delicious as what's inside.
• Freeze-dried strawberries, 2 tbsp crushed for rolling: Some truffles get this fruity exterior, adding texture and visual interest to your finished batch.
• Edible gold flakes for garnish: These are what make people stop and stare—invest in real edible gold, not the synthetic stuff.

Instructions

Create your chocolate foundation:

Place your chopped dark chocolate in a heatproof bowl and set it nearby—this is your stage. In a small saucepan, heat the heavy cream and butter over medium heat, watching until tiny bubbles dance along the edges and steam rises gently; you want it simmering, never boiling.

Build the ganache:

Pour that hot cream over the chocolate and resist the urge to stir immediately. Let it sit for two minutes—this is the patience that makes the difference—then stir gently until you have a glossy, completely smooth mixture that looks almost liquid.

Flavor your truffle soul:

Fold in the crushed freeze-dried strawberries, vanilla extract, and sea salt, stirring until every speck of strawberry is distributed. The mixture should smell like dark chocolate and summer at the same time.

The waiting game:

Cover your bowl and refrigerate for one to two hours until the ganache firms up enough that you can scoop it without it collapsing into puddles. Your kitchen timer becomes your friend here.

Roll your jewels:

Using a melon baller or small spoon, scoop out portions and roll them between your palms into 2.5 cm balls—work quickly so they don't melt from your hand warmth. Place each one on a parchment-lined tray and freeze for fifteen minutes to firm them up.

Prepare your chocolate bath:

Melt your remaining dark chocolate using a double boiler or microwave in 20-second bursts, stirring between each one. The chocolate should be smooth, glossy, and just warm enough to coat—too hot and your ganache center starts leaking out.

The elegant dip:

Take each truffle, dip it into the melted chocolate on a fork or dipping tool, let the excess drip off for a breath, then place it back on your parchment tray. The coating should be thin and even, not thick and clumpy.

Add your signature touches:

Some truffles get a light roll in crushed freeze-dried strawberries for a textured finish—decide which ones before the chocolate sets. Immediately after, dust each truffle with just a whisper of edible gold flakes while the chocolate is still tacky.

Final set:

Let everything sit at room temperature for fifteen minutes or refrigerate for the same amount of time until the coating hardens. This is when they transform from wet chocolate to those picture-perfect truffles.

Save

The moment I gave these to my mum, she held one up to the light to admire the gold before she ate it—and that's exactly when I understood that some food is about more than taste. It's about creating a moment where someone feels like they're being treated to something extraordinary, even if you made it yourself at eleven o'clock in your kitchen in your regular clothes.

The Story Behind the Gold

Dubai's obsession with luxury chocolate started as a joke between my friends and me—like, how much can you really elevate a truffle? But then I realized it's not about excess; it's about intention. The gold flakes aren't there to show off; they're there because something that beautiful deserves to look like it feels. The first time I added them, my hands were shaking a little because it felt so extravagant.

Why Freeze-Dried Strawberries Are Your Secret Weapon

Regular strawberries would turn your ganache into a separating mess, but freeze-dried berries are concentrated flavor without the water. I learned this the hard way after trying to make strawberry truffles with fresh fruit and ending up with something that refused to set. Now I keep freeze-dried strawberries in my pantry like they're made of gold themselves—they work in chocolates, over ice cream, in yogurt, anywhere you want intense strawberry flavor without the liquid drama.

Pairing and Presentation Magic

These truffles live for drama, so give them the stage they deserve. I've served them in small paper liners arranged on a slate board, and the contrast between the dark chocolate and that subtle gold catch makes people lean in closer. They pair beautifully with strong Arabic coffee—the bitterness plays perfectly against the sweet-tart-rich trinity of chocolate, strawberry, and butter. For something lighter, a glass of Champagne makes them feel like a celebration.

• Serve them in small batches so people see how special they are, not like casual candy.
• Keep them in the fridge but let them sit at room temperature for five minutes before eating so the chocolate softens just enough to melt on your tongue.
• Gift them in small boxes with tissue paper—presentation is half the magic.

Save

These truffles remind me that sometimes the most impressive things come from patience and good ingredients, not complicated technique. Make them for someone and watch how a small, beautiful thing becomes a moment they remember.

Recipe Guide

→ What type of chocolate is best for these truffles?

Use high-quality dark chocolate with around 70% cocoa for a rich and smooth flavor profile.

→ How do freeze-dried strawberries affect the texture?

They add a concentrated fruity note and a slight crunch while keeping the center creamy and smooth.

→ Why chill the mixture before shaping?

Chilling firms the ganache, making it easier to scoop and roll into neat balls without melting.

→ Can these truffles be stored after preparation?

Store in an airtight container in the refrigerator for up to a week to maintain freshness and texture.

→ What is the purpose of the edible gold flakes?

They provide an elegant and luxurious visual finish that complements the rich flavors.

→ Is there a recommended pairing for these truffles?

They pair beautifully with champagne or strong Arabic coffee, enhancing the decadent experience.