Dubai Chocolate Strawberry Cups (Printable)

Layered chocolate and fresh strawberry cups for a simple, elegant no-bake dessert.

# What You'll Need:

→ Chocolate Layer

01 - 7 oz dark chocolate (minimum 60% cocoa), 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, optional
10 - Edible gold leaf, optional

# Directions:

01 - Combine crushed biscuits with melted butter in a bowl. Divide the mixture evenly among 6 serving cups and press gently to form a compact base layer.
02 - Combine chopped chocolate, heavy cream, and butter in a heatproof bowl. Microwave in 20-second intervals, stirring thoroughly after each burst, until the mixture becomes smooth and glossy. Allow to cool for 2-3 minutes.
03 - Toss sliced strawberries with powdered sugar in a mixing bowl and let sit for 5 minutes to release their natural juices.
04 - Spoon the chocolate mixture evenly over the biscuit base in each cup. Top with a generous layer of macerated strawberries and their accumulated juice.
05 - Crown each cup with a whole strawberry. Add a sprinkle of chopped pistachios and a delicate touch of edible gold leaf if desired for a luxurious presentation.
06 - Refrigerate the assembled cups for 1 hour to set the chocolate and achieve optimal texture and flavor integration.

# Expert Tips:

01 -
  • No baking means you can make this while catching up with someone in your kitchen, no oven panic required.
  • The contrast between crispy biscuit base, silky chocolate, and juicy strawberries feels indulgent but takes less time than a coffee break.
  • It looks fancy enough to serve at dinner parties but honest enough for a Tuesday night treat.
02 -
  • Microwave the chocolate in short bursts rather than one long interval—I learned this the hard way when I turned it into a seizing, grainy mess by overheating it all at once.
  • Don't skip the maceration step for strawberries; those five minutes transform them from fruit into something with depth and personality.
03 -
  • Prep your cups and all ingredients before you start melting chocolate, because once it's silky and ready, you want to work quickly to get it into the cups while it's pourable.
  • If you're making these ahead for a gathering, assemble everything except the whole strawberry garnish, then add the final strawberry and gold leaf just before serving so the presentation stays pristine.
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