Dubai Chocolate Strawberry Cups (Printable)

Silky dark chocolate cups with fresh strawberries and pistachio crunch finished with rosewater essence.

# 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 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, approximately 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.
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.

# Helpful Hints:

01 -
  • Elegant and impressive presentation that looks professionally crafted
  • Perfect balance of rich dark chocolate, sweet-tart strawberries, and nutty crunch
  • Infused with rosewater and orange zest for an exotic Middle Eastern touch
  • Naturally gluten-free and vegetarian, with easy vegan adaptations
  • Quick to prepare with just 35 minutes of active time
  • Perfect for special occasions, dinner parties, or romantic evenings
02 -
  • Use high-quality dark chocolate (70% cocoa) for the best flavor and texture—avoid chocolate chips as they don't melt as smoothly
  • Silicone molds work best for easy unmolding, but paper cupcake liners also work well
  • Make sure the chocolate cups are completely set before unmolding to prevent cracking
  • Don't skip the maceration step for the strawberries—it intensifies their flavor and creates a light syrup
  • Store leftover pistachio crunch in an airtight container for up to a week and use on ice cream or yogurt
  • For perfectly even chocolate cups, turn the molds upside down after the first coat to let excess chocolate drip off
  • Chill the assembled cups for no more than 1 hour, as longer storage can make the strawberries release too much liquid
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