Dubai Chocolate Strawberry Cups (Print)

Dark chocolate cups filled with juicy strawberries and topped with pistachio crunch and rosewater notes.

# Components:

→ 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 granulated 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 saucepan, dissolve granulated 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 mixing 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 -
  • They look like you spent hours at a patisserie when really you've got this in less than an hour of active time.
  • The combination of textures—silky chocolate, juicy berries, crunchy caramel—makes every single bite feel like a small celebration.
  • Rosewater and pistachio bring a whisper of sophistication that feels Middle Eastern and luxurious without being fussy.
02 -
  • Silicone molds are infinitely easier to work with than paper—I learned this the hard way when paper tore as I unmolded, but even a slightly imperfect cup tastes incredible.
  • The pistachio caramel is where people fail; turn your heat down to medium and don't walk away because it goes from golden to burnt in about 30 seconds flat.
  • Room-temperature strawberries matter more than you'd think—cold ones won't macerate properly and the rosewater won't penetrate as deeply.
03 -
  • Brush your chocolate in the same direction each time you coat the mold so you create an even, intentional-looking interior surface that looks almost wallpapered.
  • If you don't have silicone molds, use a shot glass or small tea cup coated lightly with oil, dip in melted chocolate, and rotate slowly—it takes a steadier hand but absolutely works.
  • Make the pistachio crunch first while you're fresh and focused, because once it's done you can let it sit while you handle the other components without stress.
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