Dubai Chocolate Strawberry Cups (Print version)

Silky dark chocolate cups filled with fresh strawberries, pistachio crunch, and hints of rosewater and citrus zest.

# What You 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 tbsp rosewater
04 - 2 tbsp honey
05 - Zest of 1 orange

→ Pistachio Crunch

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

→ Garnish

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

# How to Make:

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, approximately 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 develop flavors.
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, more refreshing treat.

# Expert tips:

01 -
  • It tastes like you spent hours in a pastry kitchen, but comes together faster than you'd think.
  • The rosewater and pistachio combination whispers luxury without being fussy or demanding.
  • You can prep the cups ahead, so last-minute assembly feels like a game rather than stress.
02 -
  • Chocolate cups need that second coat or they'll crack embarrassingly when you try to unmold them—I learned this by watching one collapse into shards.
  • Over-stirring the pistachio caramel makes it crystallize instead of staying glossy, so stir deliberately but don't overthink it.
  • Strawberries release liquid as they sit, which is beautiful flavor-wise but means these cups are best eaten within an hour of assembly so the chocolate doesn't get soggy.
03 -
  • Use room-temperature pastry brushes for coating the molds—cold brushes seize chocolate and leave streaks instead of smooth coats.
  • Toast your pistachios lightly in a dry pan before chopping for the crunch layer if they taste flat—it wakes up their flavor completely.
  • Keep everything cold until the last possible moment, then serve at a coolish room temperature so the chocolate stays snappy but the strawberries taste juicy.
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