dubai chocolate strawberry cup is the exact creation that has been taking the culinary world by storm, and after 40 years as an executive pastry chef, I am finally sharing my elite version with you. You have likely seen the viral videos of that magnificent, thick chocolate shell cracking open to reveal a neon-green, ultra-crunchy pistachio and kataifi filling.
Now, imagine taking that rich, textural masterpiece and marrying it with the bright, acidic sweetness of fresh, ripe strawberries, all perfectly portioned in an elegant cup. This isn’t just a trendy dessert; it is a masterclass in flavor balancing and texture building. Today, I am going to teach you how to bring professional-grade patisserie magic into your own kitchen with zero intimidation.
Table of Contents
Why You Will Love This dubai chocolate strawberry cup
- Unbeatable Texture: The delicate snap of the chocolate shell giving way to the hyper-crunchy toasted knafeh and the juicy burst of fresh strawberries is a sensory triumph.
- Incredibly Simple: Despite its luxurious appearance, this recipe is essentially a no-bake wonder once you quickly toast the pastry.
- Show-Stopping Presentation: The vibrant contrast between the dark chocolate, the emerald green pistachio filling, and the ruby red strawberries makes this a visual knockout.
- Highly Customizable: You can easily adapt the richness by choosing your preferred cocoa percentage.
Perfect for Hosting and Parties
If you are looking for luxury party dessert ideas that don’t require you to be chained to the oven while your guests mingle, this is your golden ticket. Serving these as easy layered dessert cups allows everyone to have their own individual portion of indulgence. Whether you are hosting an intimate dinner party or a lavish holiday gathering, these gourmet chocolate dessert cups will be the focal point of your evening. They look like they came straight from a high-end boutique in the UAE, yet they are remarkably stress-free to assemble for a crowd.
Ingredients You Need
- Fresh Strawberries: 1 pound, washed, hulled, and diced into small, bite-sized pieces. Ensure they are dry before using!
- Kataifi (Shredded Phyllo Dough): 1 cup, finely chopped. This is the secret to that iconic crunch.
- Pistachio Cream: 1/2 cup. For the ultimate flavor, seek out the best pistachio cream recipe or buy a high-quality imported jar.
- Tahini (Sesame Paste): 1 tablespoon. This adds a crucial savory depth to balance the sweetness of the cream.
- Unsalted Butter: 2 tablespoons, for toasting the pastry.
- High-Quality Chocolate: 12 ounces. I highly recommend using premium baking chocolate brands (either semi-sweet or dark, around 60-70% cocoa) to ensure a proper snap and luxurious mouthfeel.
- White Chocolate (Optional): 1 ounce, melted, for decorative drizzling.
How to Make dubai chocolate strawberry cup
- Toast the Kataifi: In a large skillet over medium heat, melt the unsalted butter. Add the finely chopped kataifi pastry. Toast it continuously, stirring frequently, until it turns a deep, even golden brown. This usually takes about 5 to 7 minutes. Remove from heat immediately and transfer to a cool bowl so it doesn’t burn.
- Mix the Viral Filling: Once the toasted kataifi is completely cool, pour in the pistachio cream and the tahini. Fold the mixture together until every strand of pastry is heavily coated in the thick, green cream. This is your viral knafeh chocolate dessert filling. Set it aside.
- Melt the Chocolate: Gently melt your dark or semi-sweet chocolate. You can use a double boiler over barely simmering water, or microwave it in 30-second increments, stirring vigorously in between until smooth and glossy.
- Build the Chocolate Shell: Take your serving cups (silicone cupcake liners or small, elegant glass tumblers work best). Spoon a small amount of melted chocolate into each cup. Use the back of the spoon to drag the chocolate up the sides, creating a thick, even shell. Place the cups in the refrigerator for 10 minutes to set.
- Layer the Cup: Once the chocolate shell is firm, add a layer of diced fresh strawberries to the bottom. Top the strawberries with a generous spoonful of your crunchy pistachio kataifi mixture. Press it down gently.
- Seal the Masterpiece: Pour the remaining melted chocolate over the top of the pistachio layer, spreading it out to meet the edges of your original chocolate shell, sealing the cup completely.
- Chill and Garnish: Place the cups back into the refrigerator for at least 30 minutes to allow the top layer to set perfectly. If desired, drizzle melted white chocolate over the top and garnish with a tiny strawberry slice before serving.
Expert Tips for Success
- Moisture is the Enemy of Chocolate: When washing your strawberries, you must dry them meticulously with a paper towel. Even a single drop of water can cause your melted chocolate to seize and turn grainy.
- Don’t Rush the Toast: The kataifi needs to be deeply golden to retain its crunch when mixed with the rich pistachio cream. Pale pastry will result in a soggy filling.
- Proper Temperature Control: If you want a truly professional snap to your dessert cups, take the time to temper your chocolate. If you skip tempering, simply keep the cups refrigerated until 10 minutes before serving so they don’t melt in your hands.
Frequently Asked Questions
How long does dubai chocolate strawberry cup stay fresh?
Because this recipe utilizes fresh strawberries, these cups are best enjoyed within 24 to 48 hours. The moisture from the berries will eventually begin to soften the crunchy kataifi layer and compromise the chocolate shell if left much longer. Store them in an airtight container in the refrigerator.
Can I make this ahead of time?
Absolutely. If you want to prep ahead, I recommend making the chocolate shells and preparing the pistachio crunch mixture a day in advance (store the crunch at room temperature). However, assemble the cups with the fresh strawberries on the day you plan to serve them for the absolute best textural experience.
Conclusion
Creating a dessert that perfectly balances rich, decadent chocolate, earthy pistachios, unmatched crunch, and vibrant fruit is the hallmark of a true pastry chef, and now you have the tools to do it yourself. This dubai chocolate strawberry cup is guaranteed to leave your friends and family speechless. Please leave a star rating on the recipe card below if you loved this creation, and let me know in the comments what kind of chocolate you chose for your outer shell.
dubai chocolate strawberry cup
Ingredients
Method
- Melt butter in a skillet over medium heat. Add chopped kataifi and toast for 5-7 minutes until deep golden brown. Remove from heat and let cool entirely.
- Mix the cooled kataifi with pistachio cream and tahini until fully coated. Set aside.
- Melt the dark chocolate until smooth. Spoon a portion into 6 serving cups, dragging it up the sides to form a shell. Chill for 10 minutes to set.
- Layer the bottom of the set chocolate cups with dry, diced strawberries.
- Add a generous layer of the pistachio-knafeh mixture on top of the strawberries and press gently.
- Pour the remaining melted chocolate over the top to completely seal the cups. Chill for at least 30 minutes before serving.
