Dubai Chocolate Strawberry Cups (Printable)

Chocolate cups filled with strawberries and crowned with pistachio crunch for a delightful treat.

# What You 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, optional

→ 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, optional

# How-To:

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.
03 - Spoon approximately 1 tablespoon of melted chocolate into each liner and use the back of a spoon to coat the bottom and sides. Chill for 15 minutes until set. Add a second layer of chocolate for sturdier cups and chill again until firm.
04 - Mix diced strawberries with honey and orange blossom water in a bowl. 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. Cool on parchment paper.
06 - Once chocolate cups are firm, gently remove paper liners.
07 - Fill each chocolate cup with the strawberry mixture. Sprinkle a generous amount of pistachio crunch on top. Garnish with a whole strawberry and edible gold leaf if desired.
08 - Chill assembled cups for at least 30 minutes before serving for optimal texture.

# Expert Hacks:

01 -
  • Elegant presentation with minimal effort—perfect for impressing guests
  • Rich dark chocolate paired with fresh, juicy strawberries creates irresistible flavor contrast
  • Golden pistachio crunch adds luxurious texture and Middle Eastern flair
  • Naturally gluten-free and vegetarian, with easy vegan adaptations
  • Make-ahead friendly—prepare hours in advance and chill until serving
  • No baking required, just simple melting and assembly
02 -
  • Use high-quality dark chocolate (70% cocoa) for the best flavor and texture—cheap chocolate won't set properly
  • Keep the chocolate cups refrigerated until just before serving to prevent melting
  • Make the pistachio crunch up to 2 days ahead and store in an airtight container
  • Don't fill the cups more than 2 hours before serving or the chocolate may soften from moisture
  • If you can't find orange blossom water, a small squeeze of fresh orange juice works wonderfully
  • For easier removal, place the liners in the freezer for 5 minutes before peeling them away from the chocolate
Return