Dubai Chocolate Strawberry Bombs

My friend texted me a photo of a dessert from a Dubai pastry shop—a gleaming chocolate sphere that cracked open to reveal a strawberry nestled in clouds of cream. I stared at it for ten minutes thinking it was impossible to recreate at home, then realized I had everything in my kitchen already. That afternoon, standing in front of my half-sphere molds with melted chocolate dripping everywhere, I laughed at how sometimes the fanciest things come together with the simplest ingredients and a little patience.

I made these for my partner's birthday dinner last spring, and I still remember how their face changed when they cracked into that chocolate shell and found the strawberry waiting inside. We ate them while sitting on the porch watching the sunset, and somehow these little bombs turned an ordinary evening into something we still talk about months later.

Ingredients

• 8 large fresh strawberries, hulled: Choose berries that are firm and symmetric—they'll sit better in your mold and look more dramatic when your guest cuts into them, plus they stay fresher longer than softer berries.
• 200 g (7 oz) high-quality dark chocolate (at least 60% cocoa), chopped: Don't skimp here because the chocolate becomes your main flavor player, and better cocoa tastes noticeably richer and less waxy than cheaper brands.
• 100 g (3.5 oz) white chocolate, chopped: This is purely optional for drizzling, but it adds a beautiful visual contrast and a hint of sweetness that plays nicely against the dark chocolate.
• 150 ml (2/3 cup) heavy cream (cold): Keep this truly cold before whipping—it makes a genuine difference in how quickly and fluffily it whips up.
• 50 g (1/4 cup) mascarpone cheese, softened: Let it sit at room temperature for a few minutes so it blends smoothly into the cream without lumps.
• 2 tbsp powdered sugar: This dissolves into the cream more readily than granulated sugar and keeps your filling silky smooth.
• 1/2 tsp vanilla extract: A small amount goes a long way and adds a subtle elegance that makes people guess what they're tasting.

Instructions

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Make Your Cream Cloud:

In a mixing bowl, beat the cold heavy cream, softened mascarpone, powdered sugar, and vanilla extract with a hand mixer until soft peaks form—this should take about 2-3 minutes and will feel magical as it transforms. Transfer immediately to a piping bag fitted with a small round tip and chill it while you work on the chocolate so it stays firm and pipeable.

Build Your Chocolate Shells:

Melt your dark chocolate gently over a double boiler or in 20-second bursts in the microwave, stirring between each burst until completely smooth and glossy. Using a silicone half-sphere mold, brush or spoon a generous layer of melted chocolate into each cavity, then chill for exactly 10 minutes—this first layer is your foundation.

Double-Layer for Strength:

Add a second layer of chocolate to each cavity by brushing or spooning more melted chocolate carefully over the first layer, making sure you cover any thin spots. Chill the entire mold for about 20 minutes until the chocolate is completely set and feels firm to the touch when you gently press it.

Assemble Your Bombs:

Carefully pop out the chocolate half-spheres from your mold by gently twisting and easing them out. Fill half of your shells with a generous swirl of cream filling using your piping bag, then place one hulled strawberry tip-down into the center of the cream so it stands upright.

Seal the Moment:

Warm a small plate in the microwave for about 15 seconds until it's just warm to the touch, then briefly press the edge of an empty half-sphere onto the warm plate to slightly melt just the rim. Gently but firmly press this warm edge onto your filled half-sphere to seal them together, creating a complete chocolate sphere—repeat for all your bombs.

Final Flourishes:

Melt your white chocolate if using it and drizzle artfully over the sealed bombs, then immediately sprinkle with edible gold leaf, crushed pistachios, or freeze-dried raspberries while the chocolate is still sticky. Refrigerate the finished bombs for at least 30 minutes before serving so the chocolate sets fully and everything stays chilled.

Save

There's something wonderful about watching someone's hands pause mid-bite when they realize the strawberry is actually inside the chocolate, not on top of it. It's a small moment of joy disguised as a dessert, and that's honestly why I keep making them.

Timing Your Chocolate Work

The biggest shift in my technique came when I stopped rushing the chilling stages and realized that proper setting time makes everything easier downstream. When your chocolate shells are fully firm and set, they unmold cleanly without cracking, and sealing becomes a smooth motion instead of a frustrating battle. I learned this the hard way by trying to rush through the process and ending up with broken shells and cream leaking everywhere.

Cream Filling Variations That Work

I've experimented with swapping mascarpone for whipped cream cheese and honestly, it creates a lighter filling that some people prefer, especially if they find mascarpone too rich. For a completely different flavor direction, you can infuse the cream with a tiny bit of rose water, orange zest, or even a whisper of lavender—just start with less than you think you need because these additions are potent. The beauty of this filling is that it accepts changes gracefully while still staying stable enough to pipe and seal.

Chocolate Choices and Flavor Profiles

Dark chocolate is my default because it creates the perfect bitter-sweet contrast with the sweet cream and fresh strawberry, but milk chocolate makes the whole thing feel more approachable and dessert-like if that's your preference. Ruby chocolate, if you can find it, creates these stunning pink-hued bombs that feel even more special and indulgent. One more thing worth noting is that chocolate quality really shows here since there are so few ingredients—cheaper chocolate can taste waxy and metallic, so this is one place where investing a couple extra dollars actually matters to your final result.

• Dark chocolate (60-70% cocoa) is sophisticated and balanced.
• Milk chocolate feels festive and approachable.
• Ruby chocolate looks stunning and tastes surprisingly fruity.

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Save

These chocolate bombs have a way of turning an ordinary day into something memorable, whether you're making them for someone else or treating yourself. The magic isn't really in the technique—it's in that moment when someone bites through crispy chocolate and finds beauty inside.

Recipe FAQs

→ What type of chocolate is best for the shells?

Use dark chocolate with at least 60% cocoa for a rich, sturdy shell that smooths well and sets firmly.

→ How do I make the chocolate shells strong enough?

Apply two layers of melted chocolate inside the silicone molds, chilling between layers to ensure thickness and durability.

→ Can I substitute mascarpone in the filling?

Yes, whipped cream cheese can be used for a lighter texture without compromising creaminess.

→ What is the best way to seal the chocolate halves?

Warm a plate slightly to melt the edge of the half-sphere shells, then press two halves gently together to form a sealed sphere.

→ How should I store the finished bombs?

Refrigerate the assembled chocolate strawberry bombs for at least 30 minutes before serving to maintain shape and freshness.