Dubai Chocolate Strawberry Cups (Printable version)

Silky dark chocolate cups hold fresh strawberries, accented by pistachio crunch and delicate rosewater notes.

# 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

# Directions:

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.
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 -
  • These feel impossibly fancy but come together faster than you'd expect, making you look like a pastry wizard without the stress.
  • The contrast between silky chocolate, juicy berries, and that addictive caramelized pistachio crunch is honestly the textural dream you didn't know you needed.
  • Rosewater and orange play so beautifully together that even a tiny amount transforms simple strawberries into something that tastes like a memory of somewhere exotic.
02 -
  • Don't overheat the chocolate or it'll become grainy and separate; if this happens, start fresh because there's no real rescue once that texture breaks.
  • The second coat of chocolate on your cups is not optional—it's what prevents them from being too thin and cracking when you unmold them, so don't skip it even if you're impatient.
  • Rosewater varies wildly in intensity between brands, so start with a smaller amount and taste as you go; you can always add more but you can't take it out.
  • The pistachio crunch hardens quickly, so work fast once it's on the parchment, and break it into pieces while it's still slightly warm for easier chopping.
03 -
  • Room temperature strawberries release their juices faster and absorb flavors better than cold ones, so pull them from the fridge about 30 minutes before you start if you have time.
  • If your pistachio caramel hardens too quickly on the pan and becomes one solid sheet instead of separating into clusters, simply break it into pieces with a mallet or the heel of your hand—accidents often taste just as good.
  • The chocolate cups can be made a full day ahead and stored in an airtight container at room temperature away from direct sunlight, so you can focus on the fresh elements on the day you're serving them.
Return