Dubai Chocolate Strawberry Truffles (Printable Version)

Luxurious chocolate and strawberry truffles enhanced with a splash of gold dust and fresh fruit puree.

# Needed Ingredients:

→ 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

# Preparation Steps:

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 to 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 chopped dark 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 to 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 equal balls. Roll quickly between your palms to smooth. Place on a lined baking sheet and refrigerate 15 minutes.
05 - Dip each truffle in melted dark chocolate, letting excess 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, bringing to room temperature before serving.

# Expert Advice:

01 -
  • That moment when the strawberry hits your tongue before the chocolate melts—it's genuinely surprising every single time.
  • They look like tiny edible jewels, which means impressing people becomes effortlessly easy.
  • Only two hours of actual hands-on time, and most of that is just letting the fridge do its thing.
02 -
  • The strawberry purée must be completely cooled before mixing into the ganache, or the heat will seize the chocolate and create a grainy, unusable mess—trust me on this one.
  • Your ganache texture depends entirely on the ratio of cream to chocolate, so measure carefully; too much cream and your truffles won't hold their shape, too little and they'll be too stiff to work with.
03 -
  • Invest in a good quality dark chocolate with at least 70% cocoa content—it's the foundation of everything, and skimping here will show in the final result.
  • Keep your hands cool while shaping the truffles by running them under cold water and drying them thoroughly; warm hands will cause the ganache to soften and become unmanageable.
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