Dubai Chocolate Covered Strawberry Cups (Printable Version)

Silky dark chocolate cups filled with sweet strawberries, rose water, and honey, topped with crunchy pistachios.

# What You'll Need:

→ Chocolate

01 - 7 oz high-quality dark chocolate (60-70% cocoa), chopped
02 - 1.75 oz white chocolate, chopped

→ Strawberry Filling

03 - 9 oz fresh strawberries, hulled and diced
04 - 2 tbsp honey or date syrup
05 - 1 tsp rose water

→ Garnishes

06 - 2 tbsp chopped pistachios
07 - Edible gold leaf or dried rose petals

# How to Make It:

01 - Line a muffin tin with 8 paper or silicone cupcake liners.
02 - Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth.
03 - Spoon about 1 tablespoon of melted dark chocolate into each cupcake liner. Use the back of the spoon to coat the bottom and sides evenly. Reserve remaining chocolate for the tops.
04 - Chill the chocolate-lined cups in the refrigerator for 10 minutes until set.
05 - In a bowl, combine diced strawberries, honey or date syrup, and rose water. Toss gently to coat.
06 - Spoon the strawberry mixture into the chilled chocolate cups, filling each about 2/3 full.
07 - Cover the strawberry filling with the remaining melted dark chocolate, smoothing the tops with a spoon.
08 - Melt the white chocolate and drizzle over the tops of the cups for decoration.
09 - Sprinkle with chopped pistachios and, if desired, edible gold leaf or dried rose petals.
10 - Refrigerate for at least 30 minutes until fully set. Peel off the liners before serving.

# Expert Insights:

01 -
  • The contrast between cool, firm chocolate and juicy, sweet strawberries creates an irresistible texture that keeps everyone reaching for more
  • These look stunning on a dessert platter but require surprisingly little effort to assemble
  • The rose water and pistachios add authentic Middle Eastern flair without overwhelming the classic chocolate strawberry combination
02 -
  • Working quickly when coating the liners is essential because the chocolate begins setting as soon as it touches the cold surface of the muffin tin
  • If your chocolate seizes or becomes grainy while melting, add a teaspoon of coconut oil and stir gently to restore smoothness
  • The chocolate cups need the full 30 minutes chilling time or they will deform when you try to remove the liners
03 -
  • Use a pastry brush instead of a spoon for coating the liners to achieve thinner, more even walls
  • Room temperature strawberries release less liquid into the filling, so let them sit out for 15 minutes before dicing

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