Zupas Dubai Chocolate Strawberries Recipe

Zupas Dubai Chocolate Strawberries are a luxurious twist on classic chocolate-covered fruit, featuring a crisp chocolate shell, a rich pistachio cream filling, and a hint of tahini, inspired by the viral “Dubai chocolate� trend. This recipe delivers the same indulgent texture and flavor—crunchy, nutty, and sweet—using fresh strawberries as the base. It’s a showstopper for parties, date nights, or any occasion that calls for a little extra decadence.

Ingredients

12 large fresh strawberries, washed and thoroughly dried (about 1 lb / 450 g)
1 cup (240 ml) heavy cream
1/2 cup (120 g) pistachio cream (or homemade, see Tips)
2 tbsp (30 g) tahini (sesame paste)
1/4 cup (30 g) crushed pistachios (unsalted)
8 oz (225 g) semi-sweet or dark chocolate, chopped (or use chocolate chips)
1 tbsp (15 ml) coconut oil or vegetable oil (optional, for thinning chocolate)
1/2 cup (90 g) white chocolate chips (for drizzle, optional)

Instructions

Prep the strawberries: Gently wash the strawberries and pat them completely dry with paper towels. Any moisture will prevent the chocolate from adhering. Leave the stems on for easy dipping.
Make the pistachio cream filling: In a medium bowl, combine the pistachio cream, tahini, and crushed pistachios. Stir until smooth. If the mixture is too thick, add 1–2 teaspoons of warm water to loosen it. Set aside.
Whip the cream: In a separate bowl, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the pistachio mixture until fully combined. This creates a light, mousse-like filling.
Fill the strawberries: Using a small spoon or a piping bag, carefully hollow out the top of each strawberry (around the stem) to create a small cavity. Fill each cavity with the pistachio cream mixture, mounding it slightly above the top. Place filled strawberries on a parchment-lined baking sheet and freeze for 20 minutes. This helps the filling set and makes dipping easier.
Melt the chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate and coconut oil in 30-second intervals, stirring between each, until smooth. Alternatively, use a double boiler. Let the chocolate cool slightly until it’s still liquid but not hot to the touch (about 90°F / 32°C).
Dip the strawberries: Hold each filled strawberry by the stem and dip it into the melted chocolate, swirling to coat evenly. Let any excess drip off, then place on the parchment-lined sheet. Repeat with all strawberries.
Add white chocolate drizzle (optional): Melt the white chocolate chips in a small bowl in the microwave (30-second intervals). Use a fork or a piping bag to drizzle the white chocolate over the dipped strawberries.
Set and serve: Refrigerate the strawberries for at least 30 minutes, or until the chocolate is firm. Serve chilled or at room temperature.

Tips

Dry strawberries are key: Even a drop of water can make the chocolate seize or slide off. Pat them dry with a paper towel right before dipping.
Pistachio cream substitute: If you can’t find pistachio cream, blend 1/2 cup (60 g) roasted pistachios with 2 tbsp (30 ml) honey and 1 tbsp (15 ml) oil until smooth. It will be slightly grainier but still delicious.
Chocolate tempering: For a shiny, snappy shell, you can temper the chocolate (heat to 115°F/46°C, cool to 80°F/27°C, reheat to 88°F/31°C). But for home use, adding a little coconut oil and refrigerating works just fine.
Don’t overfill: Leave a small rim of strawberry visible around the filling so the chocolate can seal the berry completely, preventing leakage.

Serving Suggestions

Arrange the strawberries on a platter lined with parchment or a decorative plate. They make an elegant dessert for bridal showers, Valentine’s Day, or dinner parties. Pair with a cup of strong coffee or a glass of dessert wine. For a fun twist, serve them alongside a bowl of extra melted chocolate for dipping.

Variations

Milk chocolate: Swap semi-sweet for milk chocolate for a sweeter, creamier coating.
Add spices: Sprinkle a pinch of sea salt, cardamom, or cinnamon over the chocolate before it sets.
Nut-free: Replace pistachio cream with sunflower seed butter and omit the crushed pistachios for a nut-free version.
White chocolate base: Use white chocolate for the main coating and dark chocolate for the drizzle for a striking contrast.

Storage and Reheating

Store the strawberries in an airtight container in the refrigerator for up to 3 days. Place them in a single layer to avoid smudging the chocolate. Do not freeze, as the strawberries will become mushy upon thawing. If the chocolate develops condensation, let them sit at room temperature for 10 minutes before serving. There’s no need to reheat; serve chilled or at room temperature.

Frequently Asked Questions

Can I use frozen strawberries? No, frozen strawberries release too much moisture when thawed, which will ruin the chocolate coating. Always use fresh, ripe but firm strawberries.

What if I don’t have tahini? You can omit the tahini or replace it with an equal amount of almond butter or more pistachio cream. The tahini adds a subtle sesame flavor, but the filling will still be delicious without it.

How do I keep the chocolate from cracking? Cracking usually happens if the chocolate is too cold or the berries are too cold. Let the dipped strawberries sit at room temperature for a few minutes before refrigerating, and avoid drastic temperature changes.

Can I make these ahead of time? Yes, you can make them up to 24 hours in advance. Store them in the refrigerator and add the white chocolate drizzle just before serving for the freshest look.

Are these safe for pregnant women? The filling contains raw whipped cream, which is pasteurized in most commercial brands. However, if you’re using raw cream, it’s safer to use a pasteurized version. The chocolate and strawberries are safe. If you have concerns, consult your healthcare provider.

Can I use white chocolate for the main coating? Absolutely. White chocolate is sweeter and more delicate; just be careful not to overheat it, as it can seize easily.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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