# 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 as needed
# Directions:
01 - In a small saucepan, combine chopped strawberries, granulated sugar, lemon juice, and cardamom. Cook over medium-low heat for 5 to 7 minutes, stirring frequently, until strawberries are soft and most liquid has evaporated. Remove from heat, 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 but moldable dough forms. Refrigerate for 20 minutes to firm up.
03 - Line a tray with parchment paper. With clean hands, roll the strawberry mixture into 16 small balls, approximately 1 tablespoon each. Place on the tray and freeze for 20 to 30 minutes until firm.
04 - Melt the dark chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between intervals.
05 - Using a fork or dipping tool, dip each strawberry ball into the melted chocolate, allowing excess to drip off. Return to the tray. If desired, sprinkle with pistachios or rose petals before the chocolate sets.
06 - Chill truffles in the refrigerator for at least 30 minutes until the shell is firm. Serve chilled or at room temperature.
