Dubai Style Strawberry Truffles (Printer-Friendly)

Bite-sized sweets featuring strawberry centers coated in glossy dark chocolate with subtle rosewater and cardamom.

# What You Need:

→ Strawberry Center

01 - 1 cup fresh strawberries, hulled and finely chopped
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon fresh lemon juice
04 - 1/4 teaspoon ground cardamom
05 - 1/2 teaspoon rosewater
06 - 1 cup almond flour
07 - 1/2 cup powdered sugar
08 - 2 tablespoons unsalted butter, softened

→ Chocolate Shell

09 - 7 ounces high-quality dark chocolate 70% cacao, chopped
10 - 1 teaspoon coconut oil

→ Garnish

11 - 2 tablespoons finely chopped pistachios
12 - Edible dried rose petals

# How-To Steps:

01 - Combine chopped strawberries, granulated sugar, lemon juice, and ground cardamom in a small saucepan. Cook over medium-low heat for 5-7 minutes, stirring frequently, until strawberries soften and liquid mostly evaporates. Remove from heat, cool slightly, then stir in rosewater.
02 - In a mixing bowl, combine the cooled strawberry mixture, almond flour, powdered sugar, and softened butter. Mix until a soft, moldable dough forms. Refrigerate for 20 minutes to firm up.
03 - Line a baking tray with parchment paper. Using clean hands, roll the strawberry mixture into 16 uniform balls, approximately 1 tablespoon each. Place on prepared tray and freeze for 20-30 minutes until firm.
04 - Combine dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, stirring until smooth. Alternatively, microwave in 20-second intervals, stirring between bursts.
05 - Using a fork or dipping tool, immerse each strawberry ball into melted chocolate, allowing excess to drip off. Return to prepared tray. If desired, immediately sprinkle with pistachios or rose petals before chocolate sets.
06 - Refrigerate truffles for at least 30 minutes until chocolate shell firms completely. Serve chilled or at room temperature.

# Helpful Hints:

01 -
  • They taste impossibly indulgent but come together in under two hours, making you feel like a pastry chef without the fuss.
  • The combination of cardamom and rosewater is subtle enough to intrigue but bold enough to make people ask what that mysterious spice is.
  • These freeze beautifully, so you can make a batch and have elegant bites ready whenever you need something special.
02 -
  • Rosewater is potent and floral, so add it only after the strawberries have cooled and taste as you go—I once added it while everything was still hot and the flavor turned harsh and one-dimensional.
  • The frozen balls must be completely solid before chocolate dipping, or the warmth of the melted chocolate will soften them and they'll start to leak—patience here saves the whole batch.
03 -
  • If your kitchen is warm, work quickly when dipping and keep the chocolate bowl over barely simmering water so it stays at the right consistency.
  • You can substitute the almond flour with finely ground cashews or even pistachios for a different flavor profile and a nod to the region's nut abundance.
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