Dubai Chocolate Strawberry Cups (Print Version)

Rich chocolate and fresh strawberry layered cups with pistachio garnish for a simple, elegant indulgence.

# 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 strawberries
09 - 2 tablespoons chopped pistachios, optional
10 - Edible gold leaf, optional

# How to Make It:

01 - Combine crushed biscuits with melted butter. Divide evenly among 6 serving cups, pressing gently to form a firm base layer.
02 - In a heatproof bowl, combine chopped chocolate, heavy cream, and butter. Microwave in 20-second intervals, stirring thoroughly between bursts, until completely 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 evenly over the biscuit base in each cup. Top with a generous layer of macerated strawberries and their juices.
05 - Crown each cup with a whole strawberry, sprinkle of pistachios, and a delicate touch of edible gold leaf for presentation.
06 - Refrigerate for 1 hour before serving to achieve optimal texture and flavor development.

# Additional Tips::

01 -
  • It's ready in 20 minutes, which means you can impress people on a Tuesday night without the stress.
  • The layers look Instagram-worthy but taste even better, with that perfect contrast of buttery base, silky chocolate, and bright strawberry juice.
  • No baking required—just microwave, mix, and assemble, making it forgiving enough for beginners and elegant enough for dinner parties.
02 -
  • Don't skip cooling the chocolate slightly before pouring it onto the biscuit base, or it will melt into the crumbs and blur your layers—a minute or two makes a visible difference.
  • The maceration step isn't optional, even though it feels unnecessary; those strawberry juices are liquid gold and they're what actually bind all three layers together in flavor.
03 -
  • Use room-temperature biscuits when you're crumbling them—cold ones are too hard and you'll end up with chunks instead of a fine crumb.
  • The secret to silky chocolate is patience with the melting process; rushing it with high heat causes it to seize and turn grainy, so those 20-second bursts really do matter.
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