Chocolate Strawberry Cups with Pistachio Cream

These chocolate strawberry cups layer a dark chocolate shell with fresh strawberries and a quick pistachio whipped-cream filling. A second layer of melted chocolate seals the top. Chill the cups until the chocolate is firm, then add the fresh garnish shortly before serving.

Why Make Chocolate Strawberry Cups with Pistachio Cream

The recipe combines a crisp chocolate layer, soft pistachio cream, and fresh fruit in individual portions. It is a chilled dessert, so allow time for the chocolate to set. The recipe does not specify the number or size of cups; yield will depend on your serving glasses.

Ingredients

• 200 g dark chocolate (high-quality, like Belgian or Swiss, melted)
• 1 cup fresh strawberries (sliced)
• ½ cup heavy cream
• 2 tbsp pistachio butter (or smooth almond butter for variation)
• 1 tbsp honey or date syrup
• ½ tsp vanilla extract
• A pinch of sea salt
• 2 whole fresh strawberries
• ¼ cup crushed pistachios

How to Make Chocolate Strawberry Cups

1. Whip the heavy cream until soft peaks form. In another bowl, stir the pistachio butter with honey or date syrup, vanilla, and a pinch of salt. Gently fold in the whipped cream until combined. Chill the mousse for 10–15 minutes.
2. Break the dark chocolate into pieces and melt it slowly in a double boiler or in short microwave bursts, stirring between intervals.
3. Spoon a thin coating of melted chocolate into the bottom and sides of small serving cups. Let it set slightly before adding the sliced strawberries.
4. Spoon or pipe the chilled pistachio mousse over the strawberries.
5. Add a thin layer of melted chocolate over the mousse. Let the chocolate firm, chilling the cups if needed.
6. Just before serving, garnish with sliced fresh strawberries and crushed pistachios. Chill for 10–20 minutes so the layers hold.

Serving Suggestions

Serve the chocolate strawberry cups cold in small clear glasses so the layers show. Add the fresh strawberry garnish shortly before serving and offer small spoons.

Storage

Cover and refrigerate the cups for up to 2 days. Add the fresh strawberry garnish just before serving. Freezing is not recommended because the berries and whipped-cream texture can change.

Tips for Neat Layers

• Melt the chocolate gently and stir often to prevent scorching.
• Let the chocolate shell set before adding the fruit and mousse.
• Fold the whipped cream gently into the pistachio mixture to keep the filling light.
• Chill the mousse before assembling so it is easier to spoon or pipe.
• Keep the dessert refrigerated because it contains whipped cream and fresh fruit.

Variations

Almond butter can replace pistachio butter, though the flavor will change. Maple syrup may replace honey or date syrup. A cookie crumb layer can add crunch, but it will soften as it sits. For more baking ideas, see sourdough chocolate cookies. For related guidance, read King Arthur Baking’s guide to melting chocolate.

Frequently Asked Questions

Can I make the mousse ahead?
Yes. Prepare it a day ahead and keep it covered in the refrigerator. Stir or fold gently before assembling if it has firmed up.

Can I use milk chocolate?
Yes. It will make the dessert sweeter and less intense than dark chocolate.

Can I make it without nuts?
Replace pistachio butter with a suitable seed butter and omit the pistachio garnish. Check labels and avoid cross-contact if serving someone with an allergy.

How many servings does this make?
The recipe does not specify a yield. Portion size depends on the cups used and the amount of chocolate in each shell.

Dubai Chocolate Strawberry Cup

Print Recipe

A quick and elegant dessert featuring rich dark chocolate, fresh strawberries, and a light pistachio mousse.

• Author: Amelia
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Chilling, Melting
• Cuisine: International
• Diet: Vegetarian

Ingredients

• 200 g dark chocolate (melted)
• 1 cup fresh strawberries (sliced)
• ½ cup heavy cream
• 2 tbsp pistachio butter (or almond butter)
• 1 tbsp honey or date syrup
• ½ tsp vanilla extract
• A pinch of sea salt
• 2 whole fresh strawberries
• ¼ cup crushed pistachios

Instructions

1. Prepare the Pistachio Mousse: Whip the heavy cream until soft peaks form. Mix pistachio butter, honey (or date syrup), vanilla, and salt in a bowl. Fold in whipped cream and chill for 10–15 minutes.
2. Melt the Chocolate: Break dark chocolate into pieces and melt over a double boiler or in the microwave until smooth.
3. Assemble the Layers: Spoon a thin layer of melted chocolate into each cup, then add sliced strawberries followed by the pistachio mousse.
4. Seal with Chocolate: Pour a thin layer of melted chocolate over the mousse and let cool until firm.
5. Garnish and Serve: Slice whole strawberries and place on top, then sprinkle with crushed pistachios. Chill before serving.

Notes

Keep covered in the fridge for up to 2 days. Garnish with strawberries and pistachios just before serving.