Dubai Chocolate Strawberry Bombs (Printable)

Rich chocolate shells envelop fresh strawberries and silky cream for an elegant indulgence.

# What You'll Need:

→ Main Ingredients

01 - 8 large fresh strawberries, hulled
02 - 7 oz high-quality dark chocolate (at least 60% cocoa), chopped
03 - 3.5 oz white chocolate, chopped (for drizzling, optional)

→ Cream Filling

04 - 2/3 cup heavy cream, cold
05 - 1/4 cup mascarpone cheese, softened
06 - 2 tablespoons powdered sugar
07 - 1/2 teaspoon vanilla extract

→ Decoration

08 - Edible gold leaf or gold dust (optional)
09 - Crushed pistachios or freeze-dried raspberries (optional)

# Directions:

01 - In a mixing bowl, beat the heavy cream, mascarpone, powdered sugar, and vanilla extract until soft peaks form. Transfer to a piping bag fitted with a small round tip. Chill until ready to use.
02 - Melt the dark chocolate in a heatproof bowl set over a pot of simmering water using a double boiler method, or in short bursts in the microwave, stirring until smooth. Using a silicone half-sphere mold (about 2-inch diameter), brush or spoon a layer of melted chocolate into each cavity. Chill for 10 minutes, then add a second layer to ensure sturdiness. Chill until completely set, approximately 20 minutes.
03 - Carefully unmold the chocolate half-spheres. Fill half the shells with a generous swirl of cream filling. Place one hulled strawberry, tip-down, into the center of each filled shell.
04 - Warm a plate in the microwave. Briefly press the edge of an empty half-sphere onto the plate to slightly melt the edge, then gently press onto a filled half to seal, forming a complete sphere. Repeat for all bombs.
05 - Melt the white chocolate and drizzle over the bombs. Garnish with edible gold, crushed pistachios, or freeze-dried raspberries as desired.
06 - Refrigerate the assembled bombs for at least 30 minutes before serving. Serve chilled.

# Expert Tips:

01 -
  • That moment when you crack through the chocolate shell and find silky cream and fresh strawberry inside—it's genuinely showstopping, even if you made it yourself.
  • You can prep everything ahead, which means you're actually relaxed when guests arrive instead of stressed in the kitchen.
02 -
  • The chocolate seams are fragile until they're fully chilled, so handle them gently and don't try to move them around too much before they've had their 30-minute rest in the fridge.
  • If your chocolate starts to look dull or grainy, you've overheated it—start fresh with new chocolate rather than trying to rescue it.
03 -
  • If your silicone molds are new, dip them in warm water and dry them before using—this helps the chocolate release cleanly without sticking.
  • Make the cream filling right before assembly if your kitchen is warm; if it's cool, you can prepare it an hour ahead and it'll stay perfectly whipped.
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