Dubai Chocolate Strawberry Cups (Print Version)

Silky dark chocolate shells filled with fresh strawberries and pistachio crunch, infused with 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

# Steps to Follow:

01 - Melt dark chocolate gently over a double boiler or in short microwave bursts, 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 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 3-4 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 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 presentation.

# Additional Tips::

01 -
  • The chocolate cups feel fancy but are honestly forgiving—nobody will know if your first coat wasn't perfectly even.
  • Rosewater and orange together taste like a secret luxury that costs almost nothing.
  • You can assemble these just before serving or chill them ahead, giving you flexibility for gatherings.
  • That pistachio crunch moment when you bite through it is pure satisfaction.
02 -
  • Chocolate cups will soften if your kitchen is warm—keep them chilled until the last possible moment, and if you're in a hot climate, assemble and serve immediately rather than letting them sit.
  • The pistachio crunch hardens as it cools, so don't worry if it seems sticky at first; patience is your friend here, and trying to move it too early will destroy those beautiful clusters.
03 -
  • If your chocolate cups are sticking to the molds, let them warm up at room temperature for just two minutes—they'll release cleanly without cracking.
  • Use a microplane zester for the orange peel; it gives you finer, more fragrant zest than a box grater, and those tiny oils make a real difference in the final flavor.
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