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Dubai Chocolate Strawberry Cup: A Decadent Dessert Guide

  • Total Time: 115 minutes
  • Yield: 12 cups 1x

Description

Dark chocolate cups filled with fresh strawberry compote and topped with a Dubai-inspired milk chocolate ganache infused with cardamom and rosewater.

Ingredients

Scale
  • 12 ounces high-quality dark chocolate, finely chopped (at least 70% cacao)
  • 1 tablespoon coconut oil (optional, for extra shine)
  • 1 pound fresh strawberries, hulled and quartered
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon vanilla extract
  • 8 ounces milk chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon rose water (optional, but highly recommended)
  • Edible gold leaf flakes
  • Chopped pistachios
  • Dried rose petals (optional)
  • Fresh strawberries, halved or quartered

Instructions

  1. Melt the Chocolate: In a heatproof bowl set over a saucepan of simmering water (double boiler method), combine the chopped dark chocolate and coconut oil (if using). Make sure the bottom of the bowl doesn’t touch the water. Stir frequently until the chocolate is completely melted and smooth.
  2. Prepare the Molds: You can use silicone cupcake liners or small paper cups as molds. If using paper cups, reinforce them by placing them inside muffin tins to prevent them from collapsing.
  3. Coat the Molds: Using a spoon or pastry brush, coat the inside of each mold with a generous layer of melted chocolate. Make sure to cover the bottom and sides evenly.
  4. Chill the First Layer: Place the molds in the refrigerator for about 10-15 minutes, or until the chocolate is firm.
  5. Add a Second Layer: Remove the molds from the refrigerator and add a second layer of melted chocolate, ensuring that there are no thin spots. This will make the cups sturdy enough to hold the filling.
  6. Chill Again: Return the molds to the refrigerator for another 15-20 minutes, or until the chocolate is completely hardened.
  7. Remove from Molds: Once the chocolate is firm, gently peel away the silicone liners or paper cups to release the chocolate cups. If they are sticking, you can run a warm knife around the edges to loosen them.
  8. Macerate the Strawberries: In a medium bowl, combine the quartered strawberries, granulated sugar, lemon juice, and vanilla extract. Gently toss to combine.
  9. Let it Sit: Allow the strawberry mixture to sit at room temperature for at least 30 minutes, or up to an hour. This will allow the strawberries to release their juices and create a delicious syrup.
  10. Cook the Strawberries (Optional): For a thicker filling, you can cook the strawberry mixture over medium heat for about 5-7 minutes, or until the strawberries are slightly softened and the syrup has thickened. Be careful not to overcook them, or they will become mushy. If you prefer a fresh, uncooked filling, skip this step.
  11. Cool the Filling: Allow the strawberry filling to cool completely before filling the chocolate cups.
  12. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
  13. Pour over Chocolate: Place the finely chopped milk chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about a minute to soften the chocolate.
  14. Stir Until Smooth: Add the unsalted butter, cardamom powder, and rose water (if using) to the bowl. Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
  15. Cool Slightly: Allow the ganache to cool slightly at room temperature for about 10-15 minutes. This will help it thicken slightly and make it easier to pipe or spoon into the chocolate cups.
  16. Fill with Strawberry Filling: Spoon a generous amount of the strawberry filling into each chocolate cup, leaving some space at the top for the ganache.
  17. Add the Ganache: Spoon or pipe the Dubai chocolate ganache over the strawberry filling, filling the cups to the top. You can use a piping bag with a decorative tip for a more elegant presentation.
  18. Decorate: While the ganache is still slightly soft, decorate the cups with edible gold leaf flakes, chopped pistachios, and dried rose petals (if using). You can also add fresh strawberry halves or quarters for an extra touch of freshness.
  19. Chill (Optional): If you prefer a firmer ganache, you can chill the assembled cups in the refrigerator for about 15-20 minutes before serving. However, they are also delicious served at room temperature.
  20. Serve and Enjoy: Serve the Dubai chocolate strawberry cups immediately and enjoy the decadent combination of dark chocolate, fresh strawberries, and aromatic Dubai chocolate ganache!

Notes

  • Use high-quality chocolate for the best flavor.
  • Be careful not to overheat the chocolate when melting.
  • Adjust the sweetness of the strawberry filling to your taste.
  • Get creative with decorations!
  • The chocolate cups and strawberry filling can be made ahead of time.
  • For a thicker strawberry filling, cook the strawberries briefly.
  • Rose water is optional in the ganache but adds a unique flavor.
  • Chilling the assembled cups is optional, depending on your preferred ganache consistency.
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes

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Find it online: https://recipesrefreshing.com/dubai-chocolate-strawberry-cup/