Dubai Chocolate Covered Strawberry Cups (Printable)

Decadent chocolate cups filled with fresh strawberries, honey, and rose water, finished with pistachios and gold leaf.

# What You'll Need:

→ Chocolate Base

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

→ 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

# Directions:

01 - Line a muffin tin with 8 paper or silicone cupcake liners and set aside.
02 - Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until completely smooth and glossy.
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, creating a thin layer. Reserve remaining chocolate for topping.
04 - Place the chocolate-lined cups in the refrigerator for 10 minutes until firm and set.
05 - In a medium bowl, combine diced strawberries, honey or date syrup, and rose water. Toss gently until strawberries are evenly coated.
06 - Spoon the strawberry mixture into the chilled chocolate cups, filling each about 2/3 full, leaving space for the chocolate topping.
07 - Cover the strawberry filling with the remaining melted dark chocolate, using a spoon to smooth the tops and create an even seal.
08 - Melt the white chocolate and drizzle over the tops of the cups in decorative patterns.
09 - Immediately sprinkle with chopped pistachios and, if desired, edible gold leaf or dried rose petals while chocolate is still soft.
10 - Refrigerate for at least 30 minutes until completely set. Carefully peel off the liners before serving.

# Expert Tips:

01 -
  • The contrast between cold crisp chocolate and sweet soft strawberries is absolutely addictive
  • They look like you spent hours but come together in under an hour with mostly hands off chilling time
02 -
  • Work quickly once your chocolate is melted because it starts setting up fast and becomes difficult to spread smoothly
  • Dry your strawberries thoroughly after dicing because excess water will make the chocolate seize and turn grainy
03 -
  • Use silicone liners if you have them because the cups peel away more cleanly without leaving residue on the chocolate
  • Chop your chocolate into evenly sized pieces before melting for faster more consistent results

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