Dubai Chocolate Strawberry Cups (Printer View)

Dark chocolate cups with fresh strawberries, rosewater, and crunchy pistachios for a Middle Eastern twist.

# 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 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

# Method:

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 to 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.

# Expert Advice:

01 -
  • They look restaurant-quality but come together in under an hour, which feels like you've pulled off something far more complicated than you actually did.
  • The contrast between silky chocolate, juicy strawberries, and that addictive pistachio crunch creates a textural experience that keeps you coming back for another bite.
  • Rosewater and orange zest elevate fresh strawberries into something unexpectedly sophisticated without pretense.
02 -
  • Rosewater is potent—I learned this the hard way by using too much and creating something that tasted like a perfume counter instead of a dessert, so measure carefully and taste as you go.
  • The chocolate temperature matters more than you'd think; if it's too warm when you're coating the molds, it'll be too thin and won't create that satisfying shell that cracks under a spoon.
03 -
  • If your chocolate cups crack during unmolding, don't despair—use the broken pieces as a reason to layer everything into a chocolate parfait instead, broken cups and all, topped with whipped cream.
  • Make the pistachio crunch up to two days ahead and store it in an airtight container; this means most of your work can happen in advance, and assembly becomes a five-minute moment of joy rather than stress.
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