Dubai Chocolate Covered Strawberry Cups (Printable)

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

# What You'll Need:

→ Chocolate

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

→ Strawberry Filling

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

→ Garnishes

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

# How-To Steps:

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 (if using). 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 (optional).
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 Advice:

01 -
  • The contrast between silky dark chocolate and juicy, rose-infused strawberries is absolutely addictive
  • These look spectacular but require zero baking skills and come together in under an hour
  • They keep beautifully in the freezer, meaning you can always have elegant dessert on hand for unexpected guests
02 -
  • Getting even chocolate walls on the cups takes patience, work quickly once the chocolate is melted or it starts to thicken and become difficult to spread
  • If your strawberries are very juicy, toss them with the honey just before filling to prevent the mixture from becoming too watery
  • The chocolate must be completely set before removing the liners, otherwise you risk pulling chunks off with the paper
03 -
  • Use an offset spatula instead of a spoon for smoothing the chocolate tops, it creates a perfectly professional finish
  • The secret to those stunning gold leaf moments is to place it with tweezers, the oils on your fingers can make it stick to you instead of the chocolate

Go Back