Dubai Chocolate Cups

These Dubai Chocolate Cups are little bites of happiness, made with love and a touch of Middle Eastern flair. Each one has a smooth chocolate shell that cracks gently when you bite into it, giving way to a rich filling that’s hard to resist. The inside is a mix of homemade pistachio cream and toasted kataif, nutty, creamy, and just the right amount of crunchy. It’s a flavor and texture combo that feels both comforting and exciting at the same time.

What I love most about these cups is how they surprise people. At first, they look like simple chocolate treats, but one bite reveals something much more special. The roasted kataif gives the pistachio cream a light crunch that keeps you coming back for another taste.

They’re perfect for sharing at gatherings, wrapping up as thoughtful little gifts, or keeping tucked away for when you want a sweet moment all to yourself. Simple ingredients, put together with care, can create something truly memorable, and these Dubai Chocolate Cups are proof of that.

How to make Dubai Chocolate Cups

Begin with preparing the pistachio paste. Start by blanching the pistachios: place them in a bowl with boiling water for 5–10 minutes, then drain. Rub off the skins with a kitchen towel until the nuts are bright green, then pat dry. Transfer the pistachios to a food processor and blend until they turn into a thick paste, scraping down the sides occasionally. This may take several minutes.

Next, melt the white chocolate gently over a bain-marie. Then add it, along with the condensed milk, coconut oil, salt, and matcha (if using), straight into the pistachio paste. Blend until you have a silky, luscious pistachio cream. Set aside until ready to use.

Then, prepare the filling base. In a dry nonstick skillet, melt 2 teaspoons (10 g) of butter over medium heat. Add the kataif pastry to the pan and toast, stirring often, until it’s deeply golden and crisp, about 3–5 minutes. The aroma should turn nutty and buttery. As it toasts, crush the strands lightly with your spatula or spoon. Once cooled, crush more finely with your hands if necessary.

How to make the chocolate cups

Melt the milk chocolate gently over a bain-marie, then remove from heat and stir in the semisweet chocolate to temper it. Spoon a teaspoon of melted chocolate into each cup, swirling or using the back of a spoon to coat the bottom and halfway up the sides. Aim for a thick, even shell. Refrigerate for 10 minutes until set.

Next, mix the toasted kataif with the pistachio paste. Spoon this mixture into the prepared chocolate shells, pressing lightly to avoid gaps. Top each with another teaspoon of pistachio paste for a creamy center. Refrigerate for 5–10 minutes to firm slightly.

Then, cover the filling withthe remaining tempered chocolate, making sure the top is sealed and the chocolate connects to the sides of the shell. Refrigerate for 15–20 minutes until fully set.

Finally, store your pistachio chocolate cups in an airtight container in the fridge for up to a week.

If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other Pistachio Desserts You May Like to Try

This Chocolate Pistachio Mousse Cake is a rich, silky mousse cake made with a chocolate cake at the bottom, topped with a smooth pistachio mousse, perfect for when you want something elegant yet indulgent.

This Homemade Pistachio Ice Cream is smooth, creamy, and packed with nutty flavor, a refreshing way to enjoy pistachios in the summer.

These Pistachio Raspberry Mini Éclairs are light choux pastry filled with pistachio cream and fresh raspberry sauce for a delicate, bite-sized treat.

This Pistachio Pudding is comforting, creamy, and full of flavor, a quick dessert you’ll want to make again and again.

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