Dubai Chocolate Strawberry Cups (Printable Version)

Dark chocolate cups filled with strawberries, pistachio crunch, and a touch of rosewater for elegant flavor.

# Ingredient List:

→ 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

# Directions:

01 - Melt dark chocolate gently over a double boiler or in short microwave bursts, 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 melted chocolate. Chill in refrigerator for 10 minutes, then apply a second coat for structural integrity. Chill again until completely set, approximately 20 minutes.
02 - In a small saucepan, 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 to 4 minutes. Spread onto a parchment-lined tray and allow to cool completely. Once hardened, chop into small clusters.
03 - In a mixing bowl, combine diced strawberries, rosewater, honey, and orange zest. Toss gently to coat evenly. Allow to macerate for 10 minutes.
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 presentation.

# Expert Advice:

01 -
  • Sophisticated yet approachable dessert that impresses without complexity
  • Perfect balance of textures: smooth chocolate, juicy fruit, and crunchy caramelized nuts
  • Naturally gluten-free and vegetarian-friendly
  • Beautiful presentation makes it ideal for dinner parties or special occasions
  • Quick to prepare with minimal active cooking time
02 -
  • Apply two thin coats of chocolate rather than one thick coat for sturdier cups that won't crack when unmolding
  • Chill your molds in the freezer for 5 minutes before the first chocolate coat to help it set faster and more evenly
  • Don't skip the maceration step—it intensifies the strawberry flavor and creates a natural syrup
  • Make the pistachio crunch ahead and store in an airtight container for up to 3 days to save time
  • Use silicone molds for the easiest unmolding experience, but paper cupcake liners work well too
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