Dubai Chocolate Strawberry Cups (Printable Version)

Rich chocolate and fresh strawberries layered in crisp biscuit cups for a quick, elegant sweet treat.

# What You’ll Need:

→ Chocolate Layer

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

→ Biscuit Base

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

→ Strawberry Layer

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

→ Garnish

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

# Step-by-Step Guide:

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

# Additional Tips::

01 -
  • No oven required, so you can pull this off even on the hottest days when your kitchen feels like an oven itself.
  • Assembled in minutes but tastes like you spent hours perfecting each layer, which honestly feels like winning at entertaining.
  • Elegant enough for guests but so easy you won't stress if someone drops by unexpectedly.
02 -
  • Don't skip the maceration step with the strawberries—that five minutes of sitting with powdered sugar is where their flavor actually amplifies and they release their juice, creating a syrupy layer that's essential to the whole experience.
  • The chocolate needs to cool slightly before you pour it over the biscuit base, otherwise you risk the biscuits softening into mush instead of maintaining that pleasant crunch.
03 -
  • Keep your chocolate at around sixty percent cocoa or higher so it has enough depth to stand up to the strawberries without tasting bitter—this is where quality genuinely matters.
  • If your strawberries are exceptionally tart, give them an extra teaspoon of powdered sugar; if they're already sweet, one tablespoon is plenty and won't overpower their natural flavor.
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