Dubai Chocolate Strawberry Cups (Printable Version)

Decadent chocolate cups with strawberry cream and Lotus Biscoff topping combining rich flavors.

# Components:

→ Chocolate Cups

01 - 7 oz semi-sweet or dark chocolate (at least 55% cocoa), chopped

→ Strawberry Cream Filling

02 - 1 cup heavy cream, cold
03 - 2 tbsp powdered sugar
04 - 1 tsp vanilla extract
05 - 7 oz fresh strawberries, hulled and diced

→ Topping

06 - 6 Lotus Biscoff cookies, crushed
07 - 6 small whole strawberries for garnish
08 - 1 oz white chocolate, melted (optional for drizzling)

# Directions:

01 - Melt the chopped chocolate in a heatproof bowl over simmering water using a double boiler method, or in 30-second microwave bursts, stirring until smooth and glossy. Using a pastry brush or the back of a spoon, coat the insides of 6 silicone or paper cupcake liners with the melted chocolate. Refrigerate for 10 minutes. Apply a second chocolate layer for durability and refrigerate again until completely firm, approximately 20 minutes. Once set, carefully peel away the liners to release the chocolate cups and keep refrigerated until filling.
02 - In a mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in the diced strawberries using a spatula, preserving the fruit's integrity.
03 - Spoon the strawberry cream filling evenly into each chocolate cup. Sprinkle each cup generously with crushed Lotus Biscoff cookies. Crown each cup with a whole strawberry. Optionally, drizzle with melted white chocolate for added elegance.
04 - Serve immediately for optimal chocolate texture, or refrigerate until ready to serve. Best enjoyed the day of preparation to maintain chocolate crispness.

# Expert Tips:

01 -
  • Those chocolate cups shatter beautifully under your spoon, making every bite feel luxurious without the fuss.
  • You can prep the shells hours ahead, so assembly becomes pure joy rather than stress on entertaining day.
  • The combination of crispy cookie, soft cream, and fresh fruit somehow feels both decadent and surprisingly light.
02 -
  • If your chocolate cups are too thin or crack when you peel away the liners, that second layer is non-negotiable—I learned this by eating broken chocolate shards before the party started.
  • The diced strawberries will release liquid over time, so assemble these no more than an hour before serving if you want that chocolate cup to stay crispy rather than soggy.
03 -
  • If your kitchen is warm and chocolate cups are softening, chill the filled cups for 5 minutes before garnishing—they'll hold their shape better through serving.
  • Double-dip your chocolate cups if you want them indestructible; it's the difference between a delicate dessert and one that survives enthusiastic eating.
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