# Components:
→ 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 to taste
# Directions:
01 - Combine chopped strawberries, granulated sugar, lemon juice, and cardamom in a small saucepan. Cook over medium-low heat for 5 to 7 minutes, stirring frequently, until strawberries soften and most liquid evaporates. Remove from heat, let cool slightly, then stir in rosewater.
02 - Mix cooled strawberry reduction with almond flour, powdered sugar, and softened butter in a mixing bowl until a soft, moldable dough forms. Refrigerate for 20 minutes until firm enough to shape.
03 - Line a baking tray with parchment paper. Roll mixture into 16 equal balls using clean hands, approximately 1 tablespoon each. Arrange on prepared tray and freeze for 20 to 30 minutes until firm.
04 - Place chopped dark chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water (double boiler method). Stir constantly until completely smooth and melted. Alternatively, microwave in 20-second intervals, stirring between each burst.
05 - Using a fork or dipping tool, submerge each frozen strawberry ball into melted chocolate, allowing excess to drip away. Return coated truffles to parchment-lined tray. Optionally, sprinkle with pistachios or rose petals while chocolate remains tacky.
06 - Refrigerate truffles for a minimum of 30 minutes until chocolate shell hardens completely. Serve chilled or at room temperature.
