Let’s make the viral Dubai chocolate strawberry cups! This treat features fresh strawberries, crispy kataifi pastry, pistachio cream, and chocolate, layered into bowls. It’s a luxurious dessert without trying, perfect for a summer dinner party.
I have a feeling that fans of creamy desserts like tiramisu, crème brûlée, and chocolate mousse are going to love these Dubai chocolate strawberries!
Decadent Dubai Chocolate Strawberries
Who else got swept up in the Dubai chocolate bar craze? That luxurious-looking bar filled with pistachio cream and crispy toasted pastry, wrapped in glossy chocolate. And, just when I thought I’d seen it all, these Dubai chocolate strawberries popped up on my radar. Of course, I had to make them!
Assembled in cups like a trifle and stacked like a strawberry shortcake, this viral dessert layers fresh strawberries, kataifi pastry, and dark chocolate ganache. It’s the no-bake dessert I’m making all summer.
What Is Dubai Chocolate?
In case you missed it, a Dubai chocolate bar was invented in Dubai, UAE. It was originally called “Can’t Get Knafeh of It,” knafeh being another word for the Middle Eastern kataifi pastry used in the filling (love me a good pun!). The treat consists of the following:
- Kataifi pastry: This is shredded phyllo dough, toasted until it’s crispy and golden.
- Pistachio cream: Mixed with the kataifi pastry to make the crunchy filling.
- Chocolate: All of the above gets covered in a dark chocolate coating to make the bar.
To make Dubai chocolate strawberries, we’re layering these components into cups and topping them with more chocolate and chopped pistachios. It’s perfection!
Ingredients Needed to Make This Dessert
Gather the following ingredients to make your Dubai chocolate strawberries. For the exact measurements, refer to the printable recipe card.
- Kadaifi Pastry – This dry pastry is available in the international food aisle of major grocery stores like Walmart and on Amazon. You’ll find it fresh or dried. Either way, the method is the same. Chop the pastry into fine pieces or crush it inside the bag to toast in butter. Unless, of course, you find it pre-toasted.
- Pistachio Spread – Or pistachio butter. If you’re using the spread, make sure it’s made from at least 30% pistachios.
- Tahini Paste – A paste made from sesame seeds to balance the pistachios.
- Dark Chocolate – Choose good-quality dark or milk chocolate, like Baker’s or Ghirardelli, and chop it up. You’ll melt the chocolate with heavy cream to make a quick, easy homemade ganache.
- Fresh Strawberries – These can be sliced, halved, or quartered. Rinse the whole strawberries, but make sure they’re completely dry (or pat them with paper towels) so your dessert doesn’t come out watery. I think a version of this dessert with champagne strawberries would be a delicious adult twist!
- Chopped Pistachios – Optional, for a crunchy garnish on top.
Pistachio Spread vs. Pistachio Butter
As a general rule, I try to avoid unnecessary additives whenever possible. However, I’ve found that pistachio spread is best for this recipe as it’s made with extra ingredients like oils and sweeteners. As a result, it’s creamier and better suited for this recipe. Pistachio butter, on the other hand, is made from 100% pistachios, and while richer in flavor, it’s less sweet.
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Toast the kadaifi. Melt the butter in a large skillet over medium-high heat. Add the kataifi pastry and cook it, stirring, for 10 minutes or until browned. Remove the kadaifi from the stove and set aside for 5 minutes.
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Add pistachio spread. To the kadaifi, add the pistachio spread and tahini paste and stir. Make sure the kadaifi is well-coated. Set it aside.
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Melt the chocolate. Heat the heavy cream in a saucepan over medium heat, but don’t boil it. While the heavy cream heats, place the chopped chocolate in a bowl. Pour the heated cream over the chocolate. Let it rest for 1 minute, then stir until well combined and smooth. If you see some bits of chocolate, microwave the chocolate ganache/sauce for 30 seconds, then stir until smooth.
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Assemble the Dubai chocolate strawberries. Divide ½ of the strawberries between six to eight dessert glasses or bowls. Drizzle the strawberries with some chocolate and add ½ of the kadaifi on top. Repeat layers. Sprinkle chopped pistachios over the top.
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Serve. Chill the dessert for 10 to 15 minutes and serve.
- If you use plain melted chocolate without heavy cream, you will end up with a firm shell of chocolate once you cool the bowls.
- For this recipe, use quality dark or milk chocolate.
- Pat dry your strawberries after washing them or allow them to air dry. This will ensure the sauce stays on top of them. If they are wet, it will just slide off.
- I used dry kadaifi/kataifi pastry for this recipe. You can also use a fresh one. The cooking method is the same. The dry one gives a bit more crunch.
- If the kadaifi comes in a bag, crush it while it’s in the bag. This will make less mess in the kitchen.
- Pistachio spread vs pistachio butter: Pistachio spread is ideal for this recipe because it’s made with extra ingredients like sweetener and oil. The pistachio butter is made of 100% pistachios and is less sweet. Although pistachio butter has a richer pistachio flavor, the pistachio spread is a better option because it is creamier and better suited to this recipe.
Serving: 1cup | Calories: 463kcal | Carbohydrates: 35g | Protein: 13g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 196mg | Potassium: 480mg | Fiber: 4g | Sugar: 15g | Vitamin A: 212IU | Vitamin C: 50mg | Calcium: 109mg | Iron: 1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make the Viral Dubai Chocolate Strawberry Cups
These chocolate strawberry cups are ready to serve right away, or you can chill them for a few minutes before serving. Here are the steps:
- Toast the pastry. First, toast the chopped kataifi pastry in melted butter until it’s lightly browned. Stir often so it doesn’t burn. Take it off the heat for a few minutes before you add the pistachio and tahini paste.
- Finish the filling. Next, stir the pistachio cream and tahini into the pastry so it’s well-coated.
- Melt the chocolate. Heat the heavy cream until it’s steaming, but not boiling. I like to do this on the stovetop. If you use the microwave, heat the cream in intervals and stir well in between. Once hot, pour the heavy cream over the chopped chocolate. Let it sit for a minute, then stir until smooth.
- Assemble. When you’re ready, divide half the strawberries among four serving glasses. Drizzle over the melted chocolate. Top that with a layer of the pistachio mixture. Repeat until you’ve filled the bowls. If you’d like, sprinkle chopped pistachios on top.
Melt the Chocolate With Heavy Cream
Melting the chocolate with heavy cream makes a rich, pourable chocolate ganache that remains smooth and creamy even after it’s cooled. If you melt the chocolate without the cream, the chocolate layer will harden when it cools in the bowls.
What to Do With Leftovers
- Refrigerate them. You can keep the assembled Dubai chocolate strawberry cups in the fridge until it’s time to serve, and store leftovers the same way for 1-2 days. If they’ll be in the fridge for more than 15-20 minutes, I recommend covering the cups with plastic wrap to keep out any unwanted “fridge” flavors.
- Take the chill off. After refrigerating for a while, consider taking the chocolate strawberries out ahead of serving.
