Dubai Chocolate Strawberry Truffles (Printable)

Luxurious chocolate and strawberry truffles with edible gold flakes, capturing Dubai’s opulent flair.

# Components:

→ 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

# Directions:

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 and let sit for 2 minutes, then stir gently until smooth and fully melted.
04 - Stir in 1/3 cup crushed freeze-dried strawberries, 1 tsp vanilla extract, and a pinch of sea salt until well combined.
05 - Cover and refrigerate the mixture for 1-2 hours until firm enough to scoop.
06 - Using a melon baller or small spoon, scoop out portions and roll into 1-inch balls. Place on a parchment-lined tray.
07 - Freeze the truffles 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 in the microwave in 20-second bursts, stirring until smooth.
09 - Dip each truffle in the melted chocolate, allowing excess to drip off before placing back on the tray.
10 - Roll some truffles in 2 tbsp crushed freeze-dried strawberries for a fruity finish.
11 - Place truffles back on the tray and immediately garnish each with edible gold flakes.
12 - Let truffles set at room temperature or refrigerate for 15 minutes to harden the chocolate coating.

# Expert Advice:

01 -
  • They look impossibly fancy but genuinely come together in under three hours, most of which is just chilling time.
  • The freeze-dried strawberries give you that bright tartness that cuts through the richness in the most satisfying way.
  • Edible gold makes everything feel like an occasion, even if you're eating them alone on a Tuesday night.
02 -
  • Temperature matters more than you think—if your ganache is too warm, it'll be impossible to scoop; if it's too cold, it becomes grainy; the sweet spot is when a spoon moves through it with gentle resistance.
  • Freeze-dried strawberries are non-negotiable here because fresh berries release moisture that breaks the ganache, but I learned this after ruining an entire batch.
  • Don't skip the short freeze before dipping—warm ganache centers will fall off your fork and dissolve into the melted chocolate, leaving you with sad chocolate blobs.
03 -
  • If your melted chocolate is too thick for dipping, add a tiny bit of coconut oil (not butter) to loosen it without affecting the flavor—but go drop by drop because chocolate can seize instantly if it gets wet.
  • For that champagne-worthy presentation, arrange them on a dark surface just before serving so the gold really catches the light and stops people mid-conversation.
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