Dubai Chocolate Strawberry Cups (Printer View)

Rich chocolate and fresh strawberries layered in cups for a simple luxurious treat.

# 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, optional
10 - Edible gold leaf, optional

# Method steps:

01 - Combine crushed biscuits with melted butter in a bowl. Divide mixture evenly among 6 serving cups, pressing gently with the back of a spoon 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 for 2-3 minutes.
03 - Toss sliced strawberries with powdered sugar in a separate bowl. Let sit at room temperature for 5 minutes to release juices and develop sweetness.
04 - Spoon chocolate mixture evenly over the biscuit base in each cup, creating a smooth layer. Top each with macerated strawberries and their released juices.
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 elegant presentation.
06 - Refrigerate cups for 1 hour before serving. This resting period ensures optimal texture and allows flavors to meld.

# Expert Advice:

01 -
  • No baking required, yet it feels like you've created something restaurant-worthy in twenty minutes flat.
  • The textural contrast—crispy biscuit, silky chocolate, bright fresh strawberries—keeps every spoonful interesting.
  • It's the kind of dessert that looks like you fussed over it for hours, which feels delicious in itself.
02 -
  • Chocolate will seize if even a drop of water touches it, so make absolutely sure your bowl and utensils are bone dry before you begin.
  • The chocolate layer needs to cool slightly before meeting the strawberries or the berries will begin to soften and weep into the chocolate in a way that muddles rather than complements.
03 -
  • If your chocolate isn't setting up to the right consistency after chilling, it means your chocolate-to-cream ratio was off—next time use slightly less cream or slightly more chocolate, and remember that dark chocolate with higher cocoa percentage sets firmer naturally.
  • The strawberry juices will eventually seep into the chocolate, which isn't a disaster but happens faster if berries are added too far in advance, so assemble no more than two hours before serving for the cleanest appearance.
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