# What you'll 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 to taste
# Method:
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, allow to 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, moldable dough forms. Refrigerate for 20 minutes to firm.
03 - Line a baking tray with parchment paper. Using clean hands, roll the strawberry mixture into 16 equal balls, approximately 1 tablespoon each. Place on prepared tray and freeze for 20 to 30 minutes until firm.
04 - In a heatproof bowl set over a pan of simmering water, melt the chopped dark chocolate and coconut oil together, stirring until smooth. Alternatively, microwave in 20-second intervals, stirring between each burst, until fully melted.
05 - Using a fork or dipping tool, submerge each frozen truffle ball into the melted chocolate, allowing excess to drip off. Return coated truffles to the lined tray. If desired, immediately sprinkle with chopped pistachios or rose petals before chocolate sets.
06 - Refrigerate truffles for at least 30 minutes until the chocolate shell is completely firm. Serve chilled or at room temperature.
