Dubai Chocolate Strawberry Truffles (Printable)

Decadent chocolate ganache blended with fresh strawberry purée, coated and dusted with edible gold for an elegant treat.

# What you 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 let cool completely.
02 - Heat heavy cream in a small saucepan until just simmering. Pour over 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. Let 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 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 - Let truffles set completely at room temperature or refrigerate briefly. Store in an airtight container in the refrigerator, bringing to room temperature before serving.

# Helpful Hints:

01 -
  • They look impossibly fancy but come together in an afternoon, which means you can impress people without the all-day commitment.
  • The strawberry cuts through the richness of the chocolate in a way that makes each bite feel balanced and elegant rather than heavy.
  • Edible gold dust transforms something homemade into something that feels like a gift worthy of wrapping.
02 -
  • If your ganache breaks or looks grainy when you're stirring, stop immediately—keep stirring and you'll make it worse; instead, gently warm a spoonful of cream and stir it in to bring the emulsion back together.
  • The strawberry purée must be completely cool before mixing into the ganache, or the heat will cause the chocolate to seize and separate.
  • Edible gold dust clings best to slightly tacky chocolate, so don't wait until the coating is fully set before decorating.
03 -
  • Room temperature is crucial—butter, ganache, and your hands all work better when they're warm but not hot, so give everything a moment before you begin.
  • The melon baller changes everything; it gives you consistent sizes without the frustration of scooping with a spoon, and the presentation becomes noticeably more polished.
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