# 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
# How To Make It:
01 - In a small saucepan, combine chopped strawberries, granulated sugar, lemon juice, and ground cardamom. Cook over medium-low heat for 5-7 minutes, stirring frequently, until strawberries soften and most liquid evaporates. Remove from heat, cool slightly, then stir in rosewater.
02 - In a mixing bowl, combine 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. Using clean hands, roll strawberry mixture into 16 small balls, approximately 1 tablespoon each. Place on prepared tray and freeze for 20-30 minutes until firm.
04 - Melt dark chocolate and coconut oil together in a heatproof bowl set over a pan of simmering water, or microwave in 20-second intervals, stirring until smooth.
05 - Using a fork or dipping tool, dip each frozen strawberry ball into melted chocolate, allowing excess to drip off. Return to prepared tray. If desired, sprinkle with chopped pistachios or rose petals before chocolate sets.
06 - Refrigerate truffles for at least 30 minutes until chocolate shell is firm. Serve chilled or at room temperature.
