The sight of glossy chocolate coating fresh, juicy strawberries always makes me excited to get into the kitchen. When I prepare these Dubai Chocolate Strawberry Cups, I love the balance between the richness of the chocolate and the natural sweetness of the berries. It’s a simple treat that feels luxurious every time I make it, whether for a gathering or just for something sweet at home.
Why You’ll Love This Recipe
I love this recipe because it is incredibly easy, requires only a few ingredients, and always looks impressive. I appreciate how quickly I can prepare it, especially when I need a last-minute dessert that still feels elegant. The combination of smooth chocolate and fresh strawberries never fails to satisfy.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
• 12 large fresh strawberries
• 1 cup dark chocolate (roughly 170 g), chopped
• 1 tablespoon coconut oil
• 1/4 cup white chocolate (about 40 g), for drizzling
• Optional toppings: 2 tablespoons sprinkles, chopped nuts, or shredded coconut
Directions
Wash and thoroughly dry the strawberries; any moisture will prevent the chocolate from sticking.
Place the chopped dark chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring each time until fully melted and smooth.
Stir the coconut oil into the melted chocolate until well combined.
Hold each strawberry by the top and dip it into the chocolate, letting any excess drip off before placing it on parchment paper.
Melt the white chocolate using the same method and drizzle it over the dipped berries for decoration.
I sometimes switch the dark chocolate for milk or white chocolate depending on the occasion. I also like varying the toppings: crushed pistachios add a beautiful green color, while a pinch of sea salt creates a more gourmet finish. For an even richer treat, I drizzle a bit of caramel along with the white chocolate.
Storage/Reheating
I store these chocolate strawberry cups in an airtight container in the refrigerator for up to three days. I avoid reheating them because melting the chocolate again affects both the texture and appearance.
FAQs
Can I use frozen strawberries?
I avoid using frozen strawberries because they soften when thawed and don’t hold the chocolate well.
How do I keep the chocolate from seizing?
I make sure all utensils and bowls are completely dry before melting chocolate; even a little moisture can cause seizing.
Can I make these ahead of time?
Yes, I often prepare them earlier in the day, but I prefer serving them within 24 hours for the freshest texture.
Do I have to use coconut oil?
No, but I find it helps the chocolate melt smoothly and gives the final coating a glossy finish.
Can I double the recipe?
Absolutely—I simply double the amounts and dip in batches to keep the chocolate warm and smooth.
Conclusion
I hope this recipe brings a touch of elegance and sweetness into your kitchen. These Dubai Chocolate Strawberry Cups are quick to prepare, beautiful to present, and always satisfying. Whenever I make them, they disappear almost instantly, and I’m sure they’ll become a favorite in your home too.
Indulge in a Dubai‑Chocolate Strawberry Cup—fresh juicy strawberries coated in glossy dark chocolate and drizzled with white chocolate, optionally topped with sprinkles or chopped nuts for extra texture and flair.
Total Time:20 minutes
Yield:12 servings
Ingredients
12 large fresh strawberries
1 cup (≈ 170 g) dark chocolate, chopped
1 Tbsp coconut oil
¼ cup (≈ 40 g) white chocolate, for drizzling
Optional toppings: 2 Tbsp sprinkles, chopped nuts, or shredded coconut
Instructions
Wash and thoroughly dry the strawberries. Make sure they are completely dry so the chocolate will adhere cleanly.
Place the chopped dark chocolate in a microwave‑safe bowl. Microwave in 30‑second bursts, stirring after each, until fully melted and smooth.
Stir the coconut oil into the melted dark chocolate until well combined (this gives a nice glossy finish).
Hold each strawberry by its top, dip it into the dark chocolate, allowing excess to drip off, then place it on parchment‑lined tray or paper.
In a clean bowl, melt the white chocolate the same way (30‑second intervals, stirring). Drizzle the white chocolate over the dipped strawberries for decoration.
Immediately add any optional toppings (sprinkles, chopped nuts, shredded coconut) while the chocolate is still wet so they stick.
Allow the chocolate to fully set (you can chill briefly) before serving.
Notes
Frozen strawberries are not recommended—they thaw and become mushy and the chocolate may not adhere well.
Coconut oil is optional but helps the dark chocolate melt smoothly and gives a nice sheen.
If you’d like a richer flavor, you can use milk chocolate or even white chocolate instead of dark.
For a gourmet twist, top with finely chopped pistachios and a tiny pinch of sea salt.
Store in an airtight container in the refrigerator for up to three days; do not re‑melt chocolate after setting.
