Dubai Chocolate Strawberry Cups (Print Version)

Delight in chocolate cups filled with fresh strawberries and topped with a crunchy pistachio topping for a flavorful finish.

# 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

# Directions:

01 - Line a muffin tin with 8 paper cupcake liners.
02 - Melt dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water using a double boiler method, stirring until smooth and fully combined.
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. Apply a second layer of chocolate for sturdier cups and chill again until firm.
04 - Combine diced strawberries with honey and orange blossom water in a bowl. Mix gently and set aside.
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 and cool completely.
06 - Once chocolate cups are firm, gently remove paper liners. Fill each cup with the strawberry mixture.
07 - Sprinkle a generous amount of pistachio crunch on top of each 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.

# Expert Tips:

01 -
  • They look like you spent hours perfecting them, but honestly, they take less time than a Netflix episode.
  • Fresh strawberries and toasted pistachios create this textural magic that keeps you reaching for another cup.
  • No special baking skills needed—just patience for chilling and a gentle hand when removing liners.
02 -
  • Don't skip the second layer of chocolate—single-layer cups will crack and leak when you peel the liner, and nothing deflates your confidence faster.
  • The strawberry liquid is your friend, not a problem to solve; it keeps the filling moist and prevents the cups from tasting dry.
03 -
  • If your paper liners stick to the chocolate, freeze the cups for an extra 10 minutes—the chocolate will contract away from the paper and peel cleanly.
  • A pinch of sea salt in the pistachio crunch creates an unexpected contrast that makes people ask you what you did different.
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