Dubai Chocolate Strawberry Cups (Print)

Rich chocolate and fresh strawberry layers create an elegant no-bake treat with a Middle Eastern touch.

# Components:

→ Chocolate Layer

01 - 7 oz dark chocolate (60% cocoa minimum), chopped
02 - 4 fl oz heavy cream
03 - 1 tablespoon unsalted butter

→ Biscuit Base

04 - 3.5 oz digestive biscuits or tea biscuits, crushed
05 - 2 tablespoons unsalted butter, melted

→ Strawberry Layer

06 - 8.8 oz fresh strawberries, hulled and sliced
07 - 1 tablespoon powdered sugar

→ Garnish

08 - 6 whole fresh strawberries
09 - 2 tablespoons chopped pistachios
10 - Edible gold leaf

# Directions:

01 - Combine crushed biscuits with melted butter in a mixing bowl. Divide the mixture evenly among 6 serving cups, pressing gently to form a compact base layer.
02 - Place chopped chocolate, heavy cream, and butter in a heatproof bowl. Microwave in 20-second intervals, stirring thoroughly after each burst, until the mixture is smooth and glossy. Allow to cool slightly before using.
03 - Toss sliced strawberries with powdered sugar in a bowl and let stand for 5 minutes to release their natural juices and develop flavor.
04 - Spoon the chocolate mixture evenly over the biscuit base in each cup. Top with a generous layer of macerated strawberries and accumulated juices.
05 - Garnish each cup with a whole strawberry on top, a sprinkle of chopped pistachios, and a delicate touch of edible gold leaf for visual elegance.
06 - Refrigerate the assembled cups for 1 hour before serving to achieve optimal texture and flavor development.

# Expert Advice:

01 -
  • No baking required—perfect for warm days or when you want a quick, impressive dessert
  • Rich dark chocolate ganache delivers deep cocoa flavor balanced by fresh, juicy strawberries
  • Individual servings make portion control easy and presentation elegant
  • Customizable with optional pistachios and edible gold leaf for a true Dubai-inspired touch
  • Ready in just 20 minutes of active prep, with minimal cleanup
02 -
  • Use high-quality dark chocolate with at least 60% cocoa for the best flavor and texture in your ganache
  • Let the chocolate mixture cool for 5-10 minutes before layering to prevent it from melting the biscuit base
  • Press the biscuit base firmly but gently—too much pressure makes it hard, too little makes it crumbly
  • Save a few strawberry slices in their macerating juices to drizzle over the top just before serving for extra flavor
  • If you can't find edible gold leaf, a light dusting of cocoa powder or a drizzle of melted white chocolate creates an equally elegant finish
Back