Dubai Chocolate Strawberry Cup
I still remember the first time I layered silky chocolate-dipped strawberries over a spoonful of warm custard — it felt like a mini dessert you’d find in a luxury Dubai cafe but made in my own kitchen. The Dubai Chocolate Strawberry Cup is a simple, elegant treat: fresh strawberries enrobed in melted chocolate, a base of rich custard, and a final crunch from golden flakes or crushed nuts. It’s perfect for date nights, small dinner parties, or an indulgent weekend snack when you want something that looks special but is easy to put together. If you enjoy quick chocolate desserts, you might also like these banana chocolate chip muffins for a cozy bake to pair with coffee.
Why you’ll love this dish
This dessert hits several marks: it’s fast to assemble, scales well for two or ten, and looks restaurant-polished with minimal effort. The contrast between warm (or room-temperature) custard and crisp chocolate-dipped strawberries gives a pleasing mix of textures and temperatures. It’s also kid-friendly and easily dressed up for celebrations.
“We made these for Mother’s Day and everyone thought it came from a patisserie — simple, elegant, and absolutely delicious.”
Because the components are modular, you can prep elements ahead and assemble when needed. If you want other chocolate crowd-pleasers on your menu, this is a nice compliment to classic chocolate chip cookies when feeding a varied group.
The cooking process explained
At its core, this recipe follows three small, straightforward steps:
- Melt chocolate gently so it’s smooth and glossy.
- Coat fresh strawberries and let the chocolate set.
- Prepare custard, layer it into serving glasses, top with strawberries and a crunchy finish.
Think of it as an elegant assembly rather than a long bake; most of the time is hands-off chilling or setting. This makes it ideal for entertaining — you can do the heavy lifting earlier and finish just before serving.
Key ingredients
- Fresh strawberries — choose ripe, firm berries for best texture.
- Silky chocolate — use good-quality dark or milk chocolate (chopped bars or chips). Dark gives a sophisticated balance; milk feels more indulgent.
- Rich custard — instant custard powder or a homemade vanilla pastry cream both work. Custard adds creaminess and height to the glass.
- Golden crispy flakes or crushed nuts — for contrast. Use cornflake crisps, toasted coconut, or crushed pistachios for color and crunch.
Substitutions/notes: use dairy-free custard and dark chocolate labeled vegan to make this dairy-free. If strawberries are out of season, slightly firm raspberries or halved cherries can substitute.
Step-by-step instructions
- Set up a double boiler: bring a small pot of water to a gentle simmer and place a heatproof bowl on top (the bowl should not touch the water). Add the chopped chocolate and stir until fully melted and glossy. Remove from heat.
- Hold each strawberry by the stem and dip it into the chocolate, turning to coat evenly. Shake gently to remove excess chocolate.
- Lay the dipped strawberries on parchment or a silicone mat. Chill in the fridge 10–20 minutes until the chocolate is firm.
- Prepare the custard according to package directions or whisk up a quick homemade custard: heat milk with vanilla, temper in egg yolks mixed with sugar and cornflour, stir until thick, then cool.
- Spoon a layer of custard into serving glasses to make a stable base. Add two or three chocolate-coated strawberries on top, standing them upright if you like the visual.
- Sprinkle golden crispy flakes, toasted nuts, or crushed cookies over the top for crunch and a golden finish.
- Serve immediately so the chocolate stays crisp and the custard is fresh. If you assemble early, keep refrigerated and add flakes just before serving.
Best ways to enjoy it
Serve these cups slightly chilled — not icy — so the custard is creamy and the chocolate snaps. Pair with a light dessert wine or bitter espresso to cut the sweetness. For a dessert tray, offer a couple of different chocolates (dark and milk) and a small bowl of extra crunchy flakes on the side so guests can customize. For a younger crowd or kids, pass the cups with colorful sprinkles and mini marshmallows. For a lighter pairing, consider serving alongside small bites like chocolate date energy balls to balance freshness with a chewy texture.
Storage and reheating tips
- Short-term: Store assembled cups in an airtight container in the refrigerator for up to 24 hours. Add the crispy flakes only just before serving so they stay crunchy.
- Do not freeze fully assembled cups — custard can separate and chocolate may bloom (white streaks). If you must freeze components, freeze the chocolate-coated strawberries on a tray then transfer to a container; thaw in the fridge and reassemble with freshly made custard.
- Food safety: keep custard chilled below 40°F (4°C) and consume within 2 days if homemade (single-day storage is safest for egg-based custards). Discard if left at room temperature for more than 2 hours.
Pro chef tips
- Tempering shortcut: if you want shinier chocolate without full tempering, stir a small piece of chopped unmelted chocolate into melted chocolate off the heat to bring it closer to a working temperature.
- Dry strawberries thoroughly — moisture causes chocolate to seize and prevents proper gloss and snap. Pat them with paper towel and let sit for 10 minutes before dipping.
- Use parchment or a silicone mat to prevent sticking; if possible, chill the tray briefly before dipping to speed up setting.
- For uniform chocolate coverage, dip then use a spoon to coat hard-to-reach areas before lifting and shaking off excess.
- If you want an extra-decadent layer, drizzle contrasting white chocolate over the set dark chocolate for a decorative finish and flavor contrast. You can also check ideas for stuffed-date chocolate treats like these chocolate-covered Snickers stuffed dates for inspiration on presentation.
Creative twists
- Citrus-kissed: fold a teaspoon of orange zest into the custard for a bright lift against dark chocolate.
- Boozy boost: macerate strawberries briefly in a tablespoon of liqueur (like Grand Marnier or Amaretto) for adult servings; drain before dipping.
- Nut-forward: swap golden flakes for crushed toasted pistachios or hazelnuts for a savory crunch.
- Mini parfaits: layer broken chocolate wafers between custard layers for added texture. For a date-inspired dessert board, match them with bite-sized confections such as chocolate date truffles to extend the theme.
Common questions
Q: How long does it take to make these cups start to finish?
A: Active time is about 20–30 minutes (melting, dipping, quick custard prep). Allow 10–20 minutes for chocolate to set. Total time is roughly 30–45 minutes depending on custard method.
Q: Can I prepare elements ahead of time?
A: Yes. Chocolate-coated strawberries can be chilled up to 24 hours; custard can be made and refrigerated for a day. Assemble just before serving and add crunchy toppings at the last minute.
Q: Can I use a store-bought pudding instead of custard?
A: Absolutely. Instant vanilla pudding or refrigerated pastry cream both work well. If using instant pudding, follow the package for chilling so the texture is set before assembling.
Q: Are there dairy-free options?
A: Yes. Use dairy-free dark chocolate and a plant-based custard (coconut or almond milk based). Note that texture will differ slightly, but the flavor contrast remains delicious.
Q: Will freezing affect the chocolate coating?
A: Freezing can cause chocolate to develop white streaks (fat bloom) and custard to separate, so avoid freezing assembled cups. Freeze components separately if necessary and reassemble after thawing in the fridge.
Q: What’s a good garnish besides flakes?
A: Crushed toasted nuts, shredded toasted coconut, edible gold dust for a luxe touch, or a tiny sprig of mint for color.
For more bite-sized chocolate-date treats, consider trying chocolate date energy balls while you plan a dessert spread.
Dubai Chocolate Strawberry Cup
Ingredients
Method
- Set up a double boiler: bring a small pot of water to a gentle simmer and place a heatproof bowl on top. Add chopped chocolate and stir until fully melted and glossy. Remove from heat.
- Hold each strawberry by the stem and dip it into the chocolate, turning to coat evenly. Shake gently to remove excess chocolate.
- Lay the dipped strawberries on parchment or a silicone mat. Chill in the fridge for 10–20 minutes until the chocolate is firm.
- Prepare the custard according to package directions or whisk up a quick homemade custard: heat milk with vanilla, temper in egg yolks mixed with sugar and cornflour, stir until thick, then cool.
- Spoon a layer of custard into serving glasses to make a stable base.
- Add two or three chocolate-coated strawberries on top, standing them upright for visual appeal.
- Sprinkle golden crispy flakes, toasted nuts, or crushed cookies over the top for a crunchy finish.
- Serve immediately to maintain the crispness of the chocolate and freshness of the custard.
