Dubai Chocolate Strawberry Cups (Print Version)

Silky dark chocolate cups filled with fresh strawberries, pistachio crunch, and a hint of rosewater.

# What You'll Need:

→ Chocolate Cups

01 - 7 oz high-quality dark chocolate (70% cocoa), chopped

→ Filling

02 - 8.8 oz fresh strawberries, hulled and diced
03 - 1 tablespoon rosewater
04 - 2 tablespoons honey
05 - Zest of 1 orange

→ Pistachio Crunch

06 - 2.1 oz unsalted pistachios, shelled and roughly chopped
07 - 2 tablespoons caster sugar
08 - 1 tablespoon water
09 - Pinch of sea salt

→ Garnish

10 - Edible dried rose petals (optional)
11 - Extra chopped pistachios

# How to Make It:

01 - Melt dark chocolate gently over a double boiler or in short bursts in the microwave, stirring until smooth. Using a pastry brush or the back of a spoon, coat the inside of 6 silicone or paper cupcake molds evenly with the melted chocolate. Chill in the refrigerator for 10 minutes, then apply a second coat for sturdiness. Chill again until completely set, approximately 20 minutes.
02 - In a small pan, dissolve caster sugar in water over medium heat to form a syrup. Add chopped pistachios and a pinch of sea salt, stirring constantly until the mixture turns golden and caramelized, about 3-4 minutes. Spread onto a parchment-lined tray and let cool completely. Once hardened, chop into small clusters.
03 - In a bowl, combine diced strawberries, rosewater, honey, and orange zest. Toss gently to coat. Let sit for 10 minutes to macerate and allow flavors to meld.
04 - Carefully unmold the chocolate cups. Spoon the strawberry mixture into each cup. Top generously with pistachio crunch. Garnish with extra chopped pistachios and, if desired, a few edible dried rose petals.
05 - Serve immediately, or chill for up to 1 hour before serving for a colder treat.

# Additional Tips::

01 -
  • Perfect balance of rich dark chocolate, fragrant rosewater, and fresh fruit
  • The caramelized pistachio crunch adds irresistible texture and a touch of luxury
  • Naturally gluten-free and vegetarian, with easy vegan adaptations
  • Ready in just 35 minutes plus chilling time—impressive yet achievable
  • Individual portions make elegant presentation effortless
02 -
  • Use silicone molds for easier unmolding—simply pop them out without risk of breaking
  • If your chocolate cracks when removing from molds, it was too thin; apply a thicker second coat next time
  • Let the pistachio crunch cool completely before breaking into pieces—it should snap cleanly
  • Don't skip the macerating step for strawberries; it intensifies the flavor and creates a luscious syrup
  • Store assembled cups in the refrigerator for no more than 2 hours to prevent the chocolate from sweating
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