Can I use milk chocolate instead of dark chocolate?

Absolutely! Milk chocolate creates a sweeter, milder flavor profile. Just be aware that it may be slightly softer at room temperature, so keep the cups well-chilled until serving.

How far in advance can I make these?

The chocolate cups can be made 3 days ahead, and the filling keeps for 2 days. For best quality, assemble them the day you plan to serve them.

What if I don't have silicone molds?

Paper cupcake liners work perfectly fine. You can also use small ramekins or even clean yogurt containers, just make sure to line them with plastic wrap for easy removal.

Can I freeze these desserts?

The chocolate cups freeze well for up to a month, but I don't recommend freezing the assembled desserts as the cream filling and strawberries don't thaw with the best texture.

My chocolate cups are too thin and breaking. What went wrong?

Apply a second coat of chocolate after the first layer sets. Thin spots are the most common cause of breakage. Make sure your coating is at least 1/8 inch thick throughout.

What's the best way to get clean edges when removing from molds?

Let the chocolate come to room temperature for about 5 minutes before unmolding. If there are rough edges, gently warm a knife and trim them smooth.

Dubai Chocolate Strawberry Cup Recipe: Easy Delicious Dessert

Description

Dubai Chocolate Strawberry Cup is a luxurious dessert layered with fresh strawberries and rich chocolate for a sweet, indulgent treat.

Ingredients

Scale

For the Chocolate Cups:

12 oz high-quality dark chocolate (60-70% cocoa), chopped
2 tablespoons coconut oil or butter
1 tablespoon honey (optional, for extra sweetness)

For the Filling:

1 cup heavy cream
8 oz cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and diced

For Garnish:

6–8 whole strawberries for topping
2 tablespoons crushed pistachios
Mint leaves (optional)
Extra melted chocolate for drizzling

Dietary Substitutions:

Dairy-free: Use coconut cream instead of heavy cream and vegan cream cheese
Gluten-free: This recipe is naturally gluten-free
Vegan: Replace cream cheese with cashew cream and use maple syrup instead of honey
Lower sugar: Reduce powdered sugar by half and use sugar-free chocolate

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Instructions

Make Chocolate Cups
Melt chocolate with coconut oil. Coat muffin cups with chocolate and chill until set, adding a second layer if needed.
Prepare Filling
Beat cream cheese, powdered sugar, and vanilla until smooth. Whip cream separately, then gently fold into the cream cheese.
Assemble
Fill chocolate cups with chopped strawberries, then add cream filling.
Finish & Chill
Top with strawberries, nuts, or a chocolate drizzle. Chill 30 minutes before serving.

Prep Time: 25m
Cook Time: 2h
Category: dessert
Cuisine: Middle Eastern–inspired

Nutrition

Serving Size: 6 servings
Calories: 380 calories