Dubai Chocolate Strawberry Truffles (Printable)

Velvety chocolate treats blended with fresh strawberries and adorned with a touch of edible gold dust.

# What You’ll Need:

→ Chocolate Ganache

01 - 7 oz dark chocolate (70% cocoa), finely chopped
02 - 3.5 fl oz heavy cream
03 - 0.88 oz unsalted butter, at room temperature
04 - 1 tsp vanilla extract

→ Strawberry Purée

05 - 4.2 oz fresh strawberries, hulled and chopped
06 - 2 tsp granulated sugar
07 - 1 tsp lemon juice

→ Coating

08 - 3.5 oz dark chocolate, melted for dipping
09 - 2 tbsp freeze-dried strawberry powder
10 - Edible gold dust for decoration

# How To Make It:

01 - In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries break down and mixture thickens, approximately 5-7 minutes. Blend to a smooth purée and allow to cool completely.
02 - Heat heavy cream in a small saucepan until just simmering. Pour over 7 oz chopped chocolate in a heatproof bowl. Let stand 1 minute, then stir until smooth. Add butter and vanilla extract; stir until fully incorporated.
03 - Stir 2-3 tablespoons cooled strawberry purée into the ganache until well blended. Cool to room temperature, then refrigerate for at least 2 hours until firm.
04 - Using a melon baller or small scoop, portion ganache into 18 balls. Roll quickly between your palms to smooth. Place on a lined baking sheet and refrigerate for 15 minutes.
05 - Dip each truffle in melted dark chocolate, allowing excess to drip off. Place on parchment paper. Before chocolate sets, sprinkle lightly with freeze-dried strawberry powder and dust with edible gold.
06 - Allow truffles to set completely at room temperature or refrigerate briefly. Store in an airtight container in the refrigerator. Bring to room temperature before serving.

# Expert Advice:

01 -
  • They look restaurant-worthy but come together faster than you'd expect, making you feel like a pastry chef without the fuss.
  • Fresh strawberry purée keeps these from tasting overly sweet, hitting that sophisticated balance that makes people ask for the recipe.
  • The gold dust isn't just for show—it signals that you've made something special, and honestly, your guests will feel treated.
02 -
  • If your ganache breaks or looks grainy after adding the cream, it usually means the cream was too hot or too cold—the sweet spot is just steaming, and the chocolate should be finely chopped so it melts evenly.
  • Don't refrigerate the strawberry purée in a metal bowl or it can oxidize and turn dark; glass or ceramic keeps the color bright.
03 -
  • Make the strawberry purée the day before and refrigerate it—the flavors deepen and it's one less thing to worry about when you're shaping and dipping.
  • Keep your melted chocolate at about 88°F (31°C) by sitting the bowl over barely warm water; too hot and it's thin and drippy, too cool and it sets unevenly on the truffles.
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