Dubai Chocolate Strawberry Bombs (Printable Version)

Elegant chocolate-covered strawberries with creamy filling, ideal for special occasions or indulgent moments.

# What You’ll 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

# Step-by-Step Guide:

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. 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 for about 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 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.

# Additional Tips::

01 -
  • Looks absolutely show-stopping but takes less time than you'd think, which means you can surprise someone without spending your whole day in the kitchen.
  • The contrast between crispy chocolate and silky cream with a fresh strawberry is genuinely addictive—it's not overly sweet and feels like a real indulgence.
02 -
  • The warm plate trick is non-negotiable—trying to glue chocolate to cold chocolate just doesn't work, but warming the edge enough to seal without completely melting it requires a delicate touch that you'll master after the first bomb.
  • Cold cream stays pipeable and holds its shape beautifully, but room-temperature cream becomes loose and slides around inside your shells, so keep everything chilled until the last possible moment.
03 -
  • Keep your mold in the freezer between uses so the chocolate sets faster and more cleanly, which means fewer air bubbles and prettier shells.
  • If your sealed bombs develop little cracks from the temperature change, a tiny drizzle of white chocolate over the seam hides imperfections and actually looks intentional.
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