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Strawberry Dubai Chocolate Cup with gold and pistachios 1

Strawberry Dubai Chocolate Cup

Elegant dessert cups featuring layers of chocolate mousse, fresh strawberry compote, and a hint of pistachio and edible gold—luxury in every bite!
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 3 minutes
Total Time 4 hours
Servings: 6 cups
Course: Dessert, Mousse Cup
Cuisine: Fusion, Middle Eastern-inspired
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Strawberry Compote
  • 2 cups fresh or frozen strawberries hulled and halved
  • 2 tbsp sugar
  • 1 tbsp lemon juice fresh
Chocolate Mousse
  • 4 oz dark chocolate (60–70%) finely chopped
  • 1 cup heavy cream chilled, divided
  • 1 tsp vanilla extract
Garnish & Luxury Touch
  • 2 tbsp chopped pistachios for sprinkle
  • 1 tsp edible gold leaf use small pieces
  • 1 tsp whipped cream or mousse leftover optional top swirl

Equipment

  • Saucepan
  • Mixing bowls
  • Electric mixer
  • 6 serving cups (4–6 oz)
  • Spatula

Method
 

  1. In a small saucepan, combine strawberries, sugar and lemon juice. Cook over medium heat, stirring occasionally, until softened and saucy (about 5–7 minutes). Let cool, then chill in fridge.
  2. Place chocolate in a heatproof bowl. Heat ½ cup heavy cream until just simmering, pour over chocolate and let stand 1 minute. Stir until smooth to form ganache. Let cool slightly.
  3. Whip remaining ½ cup heavy cream and vanilla to soft peaks. Gently fold whipped cream into cooled ganache until fully combined—this creates your mousse base.
  4. Layer filled cups: first a spoonful of strawberry compote, then a layer of chocolate mousse. Repeat if space allows.
  5. Top each cup with a swirl of whipped mousse if desired. Sprinkle chopped pistachios and place a tiny piece of edible gold leaf on top.
  6. Chill in refrigerator for at least 3 hours to set and meld flavors before serving.
  7. Serve cold in elegant clear glass cups to highlight layers—enjoy a luxurious taste sensation!

Notes

You can swap pistachios for toasted almonds or coconut flakes. For a boozy version, add a splash of Grand Marnier to the compote or mousse. Keep chilled until serving.