# 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
# Directions:
01 - In a small saucepan, combine chopped strawberries, granulated sugar, lemon juice, and ground cardamom. Cook over medium-low heat for 5 to 7 minutes, stirring frequently, until strawberries soften and most liquid 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 yet moldable dough forms. Refrigerate for 20 minutes to firm up.
03 - Line a baking tray with parchment paper. With clean hands, roll the strawberry mixture into 16 small balls, approximately 1 tablespoon each. Place on the tray and freeze for 20 to 30 minutes until firm.
04 - Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Alternatively, microwave in 20-second intervals, stirring between each burst.
05 - Using a fork or dipping tool, dip each frozen strawberry ball into the melted chocolate, allowing excess to drip off. Return to the parchment-lined tray. If desired, immediately sprinkle with chopped pistachios or rose petals before the chocolate sets.
06 - Chill truffles in the refrigerator for at least 30 minutes until the chocolate shell is completely firm. Serve chilled or at room temperature.
