Dubai Chocolate Strawberry Cups (Printable Version)

Elegant chocolate cups filled with strawberry mix and topped with golden pistachio crunch, inspired by Dubai flavors.

# What You'll Need:

→ Chocolate Cups

01 - 7 oz dark chocolate (70% cocoa), chopped
02 - 1 tsp coconut oil

→ Strawberry Filling

03 - 8.8 oz fresh strawberries, hulled and diced
04 - 1 tbsp honey or agave syrup
05 - 0.5 tsp orange blossom water

→ Pistachio Crunch

06 - 2.1 oz shelled pistachios, roughly chopped
07 - 1 tbsp golden brown sugar or coconut sugar
08 - 0.5 tbsp unsalted butter

→ Garnish

09 - 8 small whole strawberries
10 - Edible gold leaf

# Steps to Follow:

01 - Line a muffin tin with 8 paper cupcake liners.
02 - Melt the dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water using a double boiler method, stirring until smooth.
03 - Spoon approximately 1 tablespoon of melted chocolate into each liner and use the back of a spoon to coat the bottom and sides evenly. Chill for 15 minutes until set, then add a second layer of chocolate for durability and chill again until firm.
04 - Mix diced strawberries with honey and orange blossom water in a bowl. Set aside to macerate.
05 - Heat butter in a small skillet over medium heat. Add chopped pistachios and sugar, stirring constantly until sugar melts and nuts turn golden, approximately 2 to 3 minutes. Transfer to parchment paper to cool.
06 - Once chocolate cups are completely firm, gently remove paper liners. Fill each cup with the prepared strawberry mixture.
07 - Sprinkle a generous amount of cooled pistachio crunch on top of each filled cup. Garnish with a whole strawberry and a touch of edible gold leaf if desired.
08 - Refrigerate for at least 30 minutes before serving to achieve optimal texture and flavor integration.

# Additional Tips::

01 -
  • They look like you spent hours perfecting them, but honestly take about 25 minutes of actual hands-on work.
  • Fresh strawberries meet golden pistachio crunch in a way that makes each bite taste intentional and luxurious.
  • Naturally gluten-free and vegetarian, so you're not limiting who gets to enjoy them.
02 -
  • Don't skip that second layer of chocolate or your cups will be too delicate and crack when you try to unmold them—I learned this the messy way.
  • Dice your strawberries right before assembly; if you do it early, they release juice that softens the chocolate from inside out and creates a weeping mess.
03 -
  • The paper liners peel away easier if your chocolate cups are completely set but not frozen—like 30 minutes in the fridge, not overnight.
  • Making these ahead? Assemble everything except the garnish, then add the whole strawberry and gold leaf just before serving so nothing looks tired.
Go Back