Dubai-Style Strawberry Truffles (Print Version)

Bite-sized strawberry treats coated in dark chocolate with hints of rosewater and cardamom.

# What You'll 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 Make It:

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

# Additional Tips::

01 -
  • They taste like you spent hours in a pastry kitchen, but they come together in less time than it takes to watch a movie.
  • The cardamom and rosewater hit you with this sophisticated floral note that makes people ask what that incredible flavor is.
  • No special equipment needed—just your hands, a fork, and patience for chilling.
02 -
  • If your strawberry mixture is too wet after cooking, the whole filling will be impossible to shape—keep that heat going until most of the liquid really has evaporated, and don't rush this step.
  • Freezing your rolled truffles before dipping is non-negotiable; otherwise they'll fall apart the moment they hit the warm chocolate.
  • Rosewater varies wildly in strength between brands, so taste the filling before you finish it and add more only if you feel like it needs it.
03 -
  • Make these a day or two ahead and store them in an airtight container in the fridge—they actually taste better after the flavors have had time to meld together.
  • If you want to get fancy, drizzle edible gold leaf over the chocolate shell right after dipping, while it's still wet, for that authentic Dubai luxury factor.
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