Dubai Chocolate Strawberry Bombs (Printable view)

Fresh strawberries wrapped in smooth chocolate shells with creamy filling, ideal for elegant desserts.

# What You 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

→ 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

# How To Make:

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 and chill until ready to use.
02 - Melt the dark chocolate in a heatproof bowl set over simmering water using a double boiler method or in short microwave bursts, stirring until smooth. Using a silicone half-sphere mold (2-inch diameter), brush or spoon a layer of melted chocolate into each cavity. Chill for 10 minutes, then add a second layer for 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 warm 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 Advice:

01 -
  • Stunning presentation that looks professionally crafted yet is surprisingly approachable for home cooks
  • Fresh strawberries provide a bright, fruity contrast to the rich dark chocolate and creamy filling
  • Perfect make-ahead dessert—assemble hours or even a day before serving
  • Customizable with different chocolates, fillings, and decorative toppings to suit any occasion
  • Each bomb is a complete, individual dessert with no plating required
02 -
  • Invest in quality silicone molds with smooth interiors—they release chocolate shells cleanly and create professional-looking results
  • Temper your chocolate properly for a glossy finish and satisfying snap by bringing it to the correct temperature using a thermometer
  • Use a small pastry brush to get into all the curves of the mold, ensuring even coverage without air bubbles
  • Chill molds between chocolate layers in the freezer for faster setting, but don't leave them too long or condensation will form
  • The warmed plate trick for sealing is crucial—practice on one bomb first to get the timing right without melting too much chocolate
  • Apply edible gold with a dry brush for best adhesion, or use a tiny dab of honey as edible glue
  • Store finished bombs in the refrigerator in an airtight container for up to 3 days, separating layers with parchment paper
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