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Dubai Chocolate Cups

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Chocolate cups with a greenish filling are stacked in the center, surrounded by whole chocolate cups on a light surface.
Prep Time:25 minutes
Chill Time:1 hour
Total Time:1 hour 25 minutes

Ingredients

For the Kataifi Layer:

  • 1 cup pre-toasted kataifi pastry or toast your own: see note below

For the Filling:

  • 7.5 oz 185g pistachio cream or paste
  • 2 tbsp tahini

For the Chocolate Shell:

  • 1 ½ cups about 540g high-quality milk or dark chocolate chips
  • 1 tbsp coconut oil

Instructions

  • Prep Your Liners: Line a muffin tin with 12 cupcake liners. Set aside.
  • Melt the Chocolate: In a heatproof bowl, melt the chocolate (with oil if using) using a double boiler or microwave in 30-second intervals. Stir until smooth.
  • Make the Chocolate Shell Base: Spoon 1–2 teaspoons of melted chocolate into each cupcake liner. Use the back of a spoon or pastry brush to coat the base and about halfway up the sides. Chill in the freezer for 5–10 minutes to set.
  • Mix the Filling: In a bowl, gently mix your pre-toasted kataifi with the pistachio cream and tahini until it becomes a thick, spoonable mixture. It should be rich but still have crunch.
  • Assemble the Cups: Remove the chilled chocolate cups. Add a generous spoonful of filling into each one, pressing lightly to flatten but not overflow.
  • Seal the Tops: Spoon more melted chocolate over the top of each filled cup, spreading to the edges to seal. Tap the pan gently to level.
  • Decorate (Optional): While the top is still soft, sprinkle with toppings like chopped pistachios or extra kataifi.
  • Chill Until Set: Refrigerate for 1 hour or until firm. Peel off liners and serve cold or slightly softened at room temp.

Notes

Q: Can I make these ahead of time?

A: Yes! These store well in the fridge for up to 5 days or freeze for up to 1 month. Just let them soften slightly before serving.

Q: What can I use instead of pistachio cream?

A: You can substitute with almond butter, hazelnut spread, or even Nutella for a twist.

Q: Where can I find kataifi pastry?

A: Most Middle Eastern or Mediterranean markets carry it in the freezer section. If unavailable, try shredded phyllo as a substitute.

Q: Can I make this dairy-free?

A: Yes, use dairy-free chocolate chips and a plant-based butter for toasting the kataifi (if you’re toasting it yourself).

Q: Do I need to use coconut oil in the chocolate?

A: It’s optional, but it helps create a smoother, glossier shell and makes it easier to bite into once chilled.
Servings: 12 cups
Calories: 250kcal