Dubai Chocolate Strawberry Cups (Print out)

Silky dark chocolate cups filled with strawberries, topped with fragrant pistachio crunch and rosewater hints.

# 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 (about 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.
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 -
  • The chocolate cups are surprisingly easy to master, and once you nail the technique, you'll want to make them for every occasion.
  • Rosewater and pistachios create a flavor combination that feels exotic but tastes like comfort, if comfort had Middle Eastern charm.
  • Everything can be prepped ahead, which means you look effortlessly put-together without the last-minute stress.
02 -
  • Silicone molds work better than paper for release, but paper works fine if you peel carefully—the choice depends on your patience level and how much you value convenience.
  • If your pistachio crunch hardens in the pan before you can spread it, don't panic; just warm it gently over low heat for 30 seconds and try again.
  • Rosewater intensity varies wildly by brand, so taste the filling before serving and adjust—adding more is easy, scaling back impossible.
03 -
  • If you can't find edible rose petals, skip them without guilt—the dessert doesn't need them to be stunning, they just add a final flourish for people who love aesthetic details.
  • A pinch of cardamom in the strawberry filling transforms the whole thing into something warmer and more complex, so experiment once you've made the base recipe confidently.
  • Keep your molds chilled before filling them with chocolate; this helps the coating set faster and more evenly without sliding.
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