# What You 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
# Step-by-step guide:
01 - Combine chopped strawberries, granulated sugar, lemon juice, and ground cardamom in a small saucepan. Cook over medium-low heat for 5 to 7 minutes, stirring frequently, until strawberries soften and liquid evaporates. Remove from heat, cool slightly, then incorporate rosewater.
02 - Mix the cooled strawberry mixture with almond flour, powdered sugar, and softened butter in a mixing bowl until a soft, moldable dough develops. Refrigerate for 20 minutes to achieve proper consistency.
03 - Line a baking tray with parchment paper. Roll the strawberry mixture into 16 equal balls, approximately 1 tablespoon each. Place on tray and freeze for 20 to 30 minutes until firm.
04 - Combine dark chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, stirring until smooth. Alternatively, melt in 20-second microwave bursts, stirring between intervals.
05 - Using a fork or dipping tool, immerse each strawberry ball into melted chocolate, allowing excess to drip off. Return to parchment-lined tray. Immediately sprinkle with pistachios or rose petals if desired, before chocolate sets.
06 - Refrigerate truffles for at least 30 minutes until chocolate shell firms completely. Serve chilled or at room temperature.
