Pearl Recipe: Chocolate Covered Strawberry Tarts

Over here at Tarukino headquarters, we’ve been hard at work ensuring that you have the best Valentine’s Day yet. We created a Pearl Cocktail Cookbook, matched Vertus and Velvet Swing together for a steamy love connection and finally the cherry on the top, the dessert to end all desserts – Chocolate Covered Strawberry Tarts.

Whipped cream infused with Pearl is folded together with a luscious chocolate sauce and then poured over freezer dried strawberries. These tarts will end your night on a high note – literally.

12 mini tarts


2 cups chocolate graham crackers, finely ground

½ cup unsalted butter, melted

¼ teaspoon salt

3.9 oz. dark chocolate, chopped

2 cups heavy whipping cream, divided

1.54 ounces of Pearl 20 from 100mg bottle

1 cup freezer dried strawberries, crushed


Line a 12 cup mini tart pan with cupcake liners. Set aside.

In a small bowl, stir together the chocolate graham crackers, unsalted butter, and salt. Place 1 tablespoon of the crust at the bottom of each tart cup, packing tightly. Set aside.

Pour 1 cup of cream into a small pot. Let it come to a gentle simmer and add chocolate. Stir constantly until the chocolate is melted. Take the pot off the heat and set aside.

In a large bowl, whip the remaining 1 cup of heavy whipping cream into soft peaks. Add in the pearl and continue whipping for another 3 minutes. Fold in the cooled chocolate sauce.

Sprinkle freeze-dried strawberries on top of the chocolate crust. Add a dollop of chocolate mousse on top. Let sit in the fridge for 2 hours or overnight. Serve.

Pearl 20: For your daily dose of cooking inspiration, follow us on Instagram @Pearl2_o.  And make sure to share your elevated recipes using #cookwithpearl.



Nicole Lisson is the Social Media Manager and Photographer at Tarukino. In her free time, she can be found wandering the streets of Seattle in search of the perfect croissant and or writing bodice-ripping romance novels.

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