Dubai Chocolate Strawberry Cups (Printer-friendly)

Chocolate cups with strawberry cream and Lotus Biscoff crumble create a rich, layered dessert with Middle Eastern-European flair.

# What You'll Need:

→ Chocolate Cups

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

→ Strawberry Cream Filling

02 - 3/4 cup heavy cream, cold
03 - 2 tablespoons powdered sugar
04 - 1 teaspoon 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 7 oz chopped chocolate in a heatproof bowl over simmering water using a double boiler method, or in 30-second microwave bursts, stirring until smooth. Using a pastry brush or spoon back, coat the insides of 6 silicone or paper cupcake liners with melted chocolate. Refrigerate for 10 minutes. Apply a second chocolate layer for structural integrity and chill again until completely set, approximately 20 minutes. Once firm, carefully peel away liners to release chocolate cups and keep refrigerated.
02 - In a mixing bowl, whip 3/4 cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Gently fold in 7 oz diced strawberries without overworking the mixture.
03 - Distribute strawberry cream filling evenly among chocolate cups. Top each cup generously with crushed Lotus Biscoff cookies. Crown each with a whole strawberry garnish. Optionally, drizzle with 1 oz melted white chocolate for enhanced presentation.
04 - Serve immediately for optimal chocolate crispness, or refrigerate until ready to enjoy. Best consumed the same day of preparation.

# Expert Advice:

01 -
  • They look like you spent hours in a pastry kitchen, but honestly, your oven doesn't even turn on.
  • The contrast of crispy chocolate, creamy filling, and that addictive Biscoff crunch makes people ask for the recipe before they're even done chewing.
  • You can prep the cups days ahead and assemble them moments before serving, which means you're actually relaxed when guests arrive.
02 -
  • If your chocolate cracks when you peel away the liners, your kitchen was too warm—pop them back in the fridge and they'll set faster next time.
  • The Biscoff crumble goes soft if it sits in the cream for more than a few minutes, so assemble these right before people eat them unless you want a texture like damp sand.
03 -
  • A pinch of cardamom or a whisper of rosewater in the cream elevates these from fancy to unforgettable without making them taste weird.
  • If you're serving a crowd, make all the cups and filling ahead, then set out a little station where people assemble their own—it's interactive and delicious.
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