Dubai Chocolate Strawberry Cups (Printable)

Silky dark chocolate cups with fresh strawberries and pistachio crunch, infused with rosewater and orange zest.

# 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 caster sugar
08 - 1 tablespoon water
09 - Pinch of sea salt

→ Garnish

10 - Edible dried rose petals, optional
11 - Extra chopped pistachios

# Method:

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 -
  • The silky dark chocolate melts on your tongue while fresh strawberries burst with juice—it feels fancy but comes together in under an hour.
  • That pistachio crunch is your secret weapon for texture and a nutty depth that makes people ask for the recipe before dessert is even finished.
  • Rosewater and orange zest do something magical together, transporting you somewhere more elegant than your kitchen, though you never have to leave home.
02 -
  • If your chocolate seized during melting (it turned thick and grainy), you can't fix it—start over, because pushing through will waste everything that follows.
  • The silicone molds are worth the investment because paper molds absorb chocolate oil and make unmolding a nightmare; I learned this the hard way.
  • Rosewater varies wildly in intensity, so taste your filling mixture before adding the full tablespoon—you can always add more, but you can't take it out.
03 -
  • If your kitchen is warm, work quickly with the chocolate and keep the molds in the coldest part of your fridge between coats.
  • The pistachio crunch will stick to itself as it cools, so break it into pieces while it's still warm enough to snap cleanly but cool enough to touch.
  • A splash of cardamom stirred into the strawberry filling transforms the whole dish into something even more aromatic and complex—trust me on this.
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