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Dubai Chocolate Cups: A Decadent Guide to the Best Treats

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Decadent dark chocolate cups filled with a rich, cardamom-spiced date filling and topped with pistachios. A taste of Dubai in every bite!

Ingredients

Scale
  • 12 ounces high-quality dark chocolate (70% cacao or higher), finely chopped
  • 1 tablespoon vegetable shortening (optional, for smoother melting)
  • 1 cup Medjool dates, pitted and roughly chopped
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon ground cardamom
  • Pinch of sea salt
  • 1/4 cup shelled pistachios, roughly chopped
  • Edible gold leaf
  • Sea salt flakes

Instructions

  1. Melt the Chocolate: Place the chopped chocolate and vegetable shortening (if using) in a heat-safe bowl set over a saucepan of simmering water (double boiler). Make sure the bottom of the bowl doesn’t touch the water. Stir frequently until the chocolate is completely melted and smooth. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between, until melted. Be careful not to overheat it!
  2. Temper the Chocolate (Method 1 – Seeding): This is my preferred method. Remove the melted chocolate from the heat. Add about 1/3 of the chopped chocolate (that hasn’t been melted) to the melted chocolate and stir continuously until the added chocolate is completely melted and the mixture is smooth. This “seeds” the chocolate and helps it to temper properly. You can check the temper by spreading a small amount of chocolate on parchment paper and placing it in the fridge for a few minutes. If it sets up shiny and snaps cleanly, you’ve done it right!
  3. Temper the Chocolate (Method 2 – Temperature Control): If you have a candy thermometer, you can use this method. Melt the chocolate as described above. Then, remove from heat and let it cool to around 88-90°F (31-32°C) for dark chocolate. Stir frequently to ensure even cooling. Then, gently warm it back up to 90-92°F (32-33°C). This process helps to stabilize the cocoa butter crystals in the chocolate.
  4. Prepare the Cup Molds: You can use silicone molds or paper cupcake liners placed in a muffin tin. Silicone molds are easier to remove the cups from, but paper liners work just fine.
  5. Coat the Molds: Spoon about a tablespoon of the tempered chocolate into each mold. Use the back of a spoon to spread the chocolate evenly up the sides of the mold, creating a thin, even layer. Make sure to cover the entire surface.
  6. Chill the First Layer: Place the molds in the refrigerator for about 10-15 minutes, or until the chocolate is firm.
  7. Second Layer (Optional but Recommended): Remove the molds from the refrigerator and apply a second layer of chocolate, repeating the spreading process. This will make the cups sturdier and less likely to break.
  8. Chill Again: Return the molds to the refrigerator for another 10-15 minutes, or until the chocolate is completely set.
  9. Remove the Cups: Once the chocolate is firm, gently peel the silicone molds away from the chocolate cups. If using paper liners, carefully peel them away. If the cups are sticking, you can try placing them in the freezer for a few minutes to help them release.
  10. Prepare the Dates: If your dates are very dry, you can soak them in warm water for about 10 minutes to soften them. Drain them well before proceeding.
  11. Combine Ingredients: In a medium saucepan, combine the chopped dates, heavy cream, butter, cardamom, and sea salt.
  12. Cook the Filling: Place the saucepan over medium heat and cook, stirring constantly, until the dates have softened and the mixture has thickened into a smooth, paste-like consistency. This should take about 5-7 minutes. If the mixture seems too thick, you can add a tablespoon or two more of heavy cream.
  13. Cool Slightly: Remove the saucepan from the heat and let the date filling cool slightly before filling the chocolate cups. This will prevent the chocolate from melting.
  14. Fill the Chocolate Cups: Spoon the date filling into the chocolate cups, filling them almost to the top.
  15. Garnish with Pistachios: Sprinkle the chopped pistachios over the date filling in each cup.
  16. Optional Garnishes: If desired, add a small piece of edible gold leaf or a sprinkle of sea salt flakes to each cup for an extra touch of elegance.
  17. Chill (Optional): You can chill the filled chocolate cups in the refrigerator for about 10-15 minutes to help the filling set up slightly, but they are also delicious served at room temperature.
  18. Serve and Enjoy! These Dubai Chocolate Cups are best enjoyed within a few days of making them. Store them in an airtight container in the refrigerator.

Notes

  • Use high-quality chocolate for the best flavor.
  • Don’t overheat the chocolate, melt it slowly and carefully.
  • Tempering the chocolate is essential for a shiny, snappy finish.
  • Adjust the sweetness of the filling to your preference.
  • Get creative with garnishes!
  • The chocolate cups and date filling can be made ahead of time.
  • Store finished chocolate cups in an airtight container in the refrigerator for up to 3 days.

Find it online: https://mmmflavors.com/dubai-chocolate-cups/