Dubai Chocolate Strawberry Bombs (Print)

Delight in chocolate shells enclosing fresh strawberries and smooth cream for an elegant treat.

# Components:

→ 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

→ 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
09 - Crushed pistachios or freeze-dried raspberries

# 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 or in short bursts in the microwave, stirring until smooth. Using a silicone half-sphere mold (approximately 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 (about 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.

# Chef Secrets:

01 -
  • They look like you spent hours in a fancy pastry kitchen, but you'll actually finish in under an hour.
  • The moment someone bites through that chocolate shell and finds the strawberry and cream—that's the real magic here.
02 -
  • If your chocolate shells crack when you try to seal them, it means the edges weren't warm enough—a full two seconds on the plate instead of just a touch makes all the difference.
  • Cold mascarpone will turn your filling grainy, so always soften it first, and if your cream starts looking separated, you've overbeaten it.
03 -
  • Keep your kitchen cool when working with chocolate—warm hands and warm air will sabotage your shells, so wash your hands in cold water before handling.
  • If you don't have a silicone mold, you can shape chocolate shells using the back of a spoon over a balloon or by dipping the strawberries halfway into melted chocolate and letting gravity do the work.
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