Dubai Chocolate Strawberry Cup Recipe

There's something truly magical about the first bite of a Dubai Chocolate Strawberry Cup—the way the silky chocolate melts against your tongue, followed by the juicy pop of fresh strawberry, all tucked into a delicate cookie-like shell. It’s a fusion of luxury and comfort, with a touch of Middle Eastern flair.

I first discovered this dessert during a trip to Dubai’s Gold Souk, where a tiny café served these cups in golden trays lined with rose petals. Ever since, it’s been my go-to for dinner parties and festive gatherings—equal parts showstopper and soul-satisfier.

These little treats are incredibly easy to make, surprisingly budget-friendly, and a guaranteed crowd-pleaser. Let’s dive into why you’ll fall in love with this indulgent creation.

Why You'll Love This Dubai Chocolate Strawberry Cup

Get ready to meet your new favorite no-fuss dessert. This Dubai Chocolate Strawberry Cup is elegant, easy, and absolutely irresistible.

First of all, it’s deceptively simple to prepare. No baking, no fancy equipment—just a few everyday ingredients and some chill time in the fridge. Even novice bakers can nail this on the first try.

It’s also perfectly portioned, making it ideal for events, date nights, or a little personal indulgence. You don’t have to worry about slicing or serving—just lift, bite, and enjoy.

This dessert is surprisingly affordable, especially considering how luxe it looks and tastes. With just chocolate, biscuits, strawberries, and cream, you can whip up a dozen cups without breaking the bank.

Lastly, it's beautifully versatile. You can tweak the flavor with white or dark chocolate, spike the filling with rosewater or orange zest, or even switch up the fruit. Each variation adds its own cultural twist.

Ready to get started? Let’s take a look at what you’ll need.

Ingredients Notes

What makes these cups so special is how simple ingredients come together to create a rich, multi-layered bite. Here's what makes the magic happen.

Chocolate is the star of this recipe, and you can use either semi-sweet or dark depending on your taste. I typically go with high-quality 60% cocoa dark chocolate for a richer, deeper flavor that pairs beautifully with the strawberries.

Digestive biscuits or tea biscuits form the base and give the cups structure. Once crushed and combined with a bit of melted butter, they create a buttery, crumbly crust that contrasts perfectly with the smooth filling.

Fresh strawberries bring that juicy burst of flavor and color. I like to use small to medium berries so they fit snugly inside the cups and keep their shape. Make sure they’re ripe but firm.

Heavy cream is used to make the chocolate ganache. A quick simmer, a gentle pour, and a swirl later—you’ve got a luscious, pourable chocolate topping that sets just firm enough to bite through.

You’ll also need a muffin tin or silicone cupcake molds, which help form the cups and make them easy to remove once chilled. No need for liners—just a little grease or non-stick spray does the trick.

How To Make This Dubai Chocolate Strawberry Cup

Creating these luxurious bites is surprisingly quick and fun. Here's how to bring it all together, step by step.

Start by preparing your biscuit base. Crush your digestive biscuits until fine—either in a food processor or by hand using a rolling pin. Mix them with melted butter until the texture resembles wet sand. Scoop about a tablespoon of the mixture into each cavity of your muffin tin and press it down firmly to form a little cup.

Chill the biscuit cups in the freezer for 10–15 minutes while you prep the ganache. In a small saucepan, bring the heavy cream just to a simmer—don’t let it boil. Pour the hot cream over your chopped chocolate and let it sit for a minute before stirring gently until smooth and glossy.

Remove the biscuit bases from the freezer and place one small strawberry (hulled) in the center of each cup. Slowly pour the ganache over each berry, letting it fill the cavity and gently coat the strawberry. Tap the tray lightly on the counter to smooth the tops.

Transfer the tray to the refrigerator and chill for at least 2 hours, or until the chocolate is fully set. The cups should lift easily from the molds—if they resist, let them sit at room temp for 5 minutes and try again.

The full process takes about 30 minutes of hands-on time, plus chilling. What you get is a treat that looks like it took hours to create.

Storage Options

These cups are as convenient as they are delicious, and they store beautifully for later enjoyment.

You can refrigerate them in an airtight container for up to 4 days. Be sure to separate layers with parchment paper to avoid sticking.

If you'd like to freeze them, place the cups on a baking sheet and freeze until solid. Then transfer to a zip-top bag or freezer-safe container. They’ll keep for up to 1 month—just thaw in the fridge overnight before serving.

Avoid leaving them at room temperature for too long, especially in warmer climates. The ganache may soften and the strawberries can release moisture, which affects texture.

To re-enjoy, simply take one out of the fridge and let it sit for 5–10 minutes. No microwave or oven needed—just pure indulgence.

Variations and Substitutions

This recipe is endlessly customizable depending on what you have on hand or what flavors you want to explore.

For a white chocolate twist, swap out the dark chocolate for a good-quality white chocolate. It adds a creamy sweetness and pairs beautifully with tart berries.

Want a Middle Eastern flair? Add a splash of rosewater or orange blossom water to the ganache. It creates a floral note that echoes the flavors of many traditional Arabic desserts.

If you’re out of strawberries, try raspberries or even cherries. Just make sure the fruit is dry and firm to avoid soggy results.

For a crunchier base, mix in a tablespoon of finely chopped pistachios or almonds with the crushed biscuits. It gives a nod to classic regional flavors and adds great texture.

You can even turn this into a no-fruit version by layering the ganache over the biscuit base and sprinkling with sea salt or edible gold dust for a grown-up treat.

Don’t be afraid to get creative! This recipe is a blank canvas with endless delicious directions to explore.

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