Dubai Chocolate Strawberry Truffles (Printable)

Decadent chocolate strawberry truffles enriched with freeze-dried strawberries and edible gold flakes.

# 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
09 - Edible gold flakes for garnish

# Method:

01 - Place 7 oz chopped dark chocolate in a heatproof bowl.
02 - In a small saucepan, heat heavy cream and butter over medium heat until just simmering without boiling.
03 - Pour hot cream mixture over chocolate and let sit for 2 minutes, then stir gently until smooth and fully melted.
04 - Stir in crushed freeze-dried strawberries, vanilla extract, and sea salt until thoroughly combined.
05 - Cover and refrigerate mixture for 1 to 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 parchment-lined tray.
07 - Freeze truffle centers for 15 minutes to firm up before dipping.
08 - Melt remaining 7 oz chocolate in a heatproof bowl over simmering water using a double boiler, or microwave in 20-second bursts while stirring until smooth.
09 - Dip each truffle in melted chocolate, allowing excess to drip off before returning to tray.
10 - Roll selected truffles in extra crushed freeze-dried strawberries for a fruity finish.
11 - Place truffles back on tray and immediately garnish each with edible gold flakes while chocolate is still wet.
12 - Let truffles set at room temperature or refrigerate for 15 minutes to fully harden the chocolate coating.

# Expert Advice:

01 -
  • They look like you spent hours at a patisserie, but you'll actually finish them in an afternoon.
  • The freeze-dried strawberries give you that tart-sweet punch that cuts through the richness perfectly, so they don't feel heavy.
  • Every single one becomes a conversation starter—people actually pause when they see the gold.
02 -
  • If your ganache gets grainy or seizes, it means the chocolate got too hot or mixed too vigorously—start over, because there's no fixing it once it breaks.
  • The freeze-dried strawberries must be finely crushed to almost a powder, or you'll get uneven texture and bits that stick out awkwardly.
  • Room temperature is actually better than the fridge for final setting because it prevents the chocolate from developing a grayish bloom.
03 -
  • If you don't have a melon baller, a small cookie scoop or even the small end of a measuring spoon works—consistency matters more than the tool.
  • Make these a day ahead so the flavors deepen and the chocolate coating has time to really set.
  • The edible gold is worth buying from a specialty food source—it tastes clean and clings beautifully to chocolate that's still slightly warm.
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