Dubai Chocolate Covered Strawberry Cups (Printable Version)
Decadent chocolate cups filled with sweet strawberries and rose water, garnished with pistachios.
# What You'll Need:
→ Chocolate Components
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 to form the base for each chocolate cup.
02 - Melt the dark chocolate in a heatproof bowl over simmering water or microwave in short bursts, stirring until completely smooth and glossy.
03 - Spoon approximately 1 tablespoon of melted dark chocolate into each liner. Use the back of the spoon to coat the bottom and sides evenly, reserving remaining chocolate for topping.
04 - Refrigerate the chocolate-lined cups for 10 minutes until firm and set to the touch.
05 - Combine diced strawberries, honey or date syrup, and rose water in a bowl. Toss gently to coat all pieces evenly.
06 - Spoon the strawberry mixture into chilled chocolate cups, filling each about two-thirds full to allow room for chocolate topping.
07 - Cover strawberry filling with remaining melted dark chocolate, smoothing tops with a spoon to create an even surface.
08 - Melt white chocolate and drizzle decoratively over the tops of the cups for an elegant finish.
09 - Sprinkle immediately with chopped pistachios and optionally add edible gold leaf or dried rose petals while chocolate is still soft.
10 - Refrigerate for at least 30 minutes until completely firm. Peel off liners carefully before serving at room temperature.
# Expert Tips:
01 -
- These look like they came from a high end pastry shop but take less than an hour to make
- The rose water and pistachios transform simple ingredients into something extraordinary
02 -
- Working quickly when coating the liners is crucial—if the chocolate cools too much, it will not spread evenly up the sides
- Moisture is the enemy of tempered chocolate, so make sure your strawberries are thoroughly dried before dicing them
03 -
- Use a pastry brush to coat the liners for perfectly even chocolate shells every time
- Chill your strawberries for 15 minutes before dicing to help them release less moisture into the filling