Dubai Chocolate Covered Strawberry Cups (Print View)

Silky dark chocolate cups filled with rose-infused strawberries and honey, garnished with pistachios and gold leaf.

# 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:

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 Suggestions:

01 -
  • The combination of dark chocolate and juicy strawberries creates this perfect balance thats not too sweet but feels completely indulgent
  • These look like you spent all day crafting them but actually come together in under 30 minutes plus chilling time
  • The rose water and pistachios give them this gorgeous Middle Eastern flair that makes them stand out from regular chocolate covered strawberries
02 -
  • The chocolate needs to be completely melted and smooth before you start working with it or the cups will have uneven texture and weak spots
  • Make sure the first layer of chocolate is thoroughly chilled before adding the strawberry filling or the layers will mix together
  • Room temperature strawberries can make the chocolate seize slightly so pat them dry if they seem especially moist after dicing
03 -
  • Work quickly once you start melting the chocolate since it can seize if it gets too hot or sits too long
  • If you want an extra firm filling use whole tiny strawberries instead of dicing them but make sure they are dry before adding

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