Easy Dubai Chocolate Covered Strawberries

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Dubai chocolate covered strawberries take fresh strawberries, coat them in a mix of pistachio cream and toasted kataifi, then dip them in melted dark chocolate until the shell sets. You get the viral Dubai chocolate flavor, nutty pistachio plus that crackly kataifi crunch, wrapped around a juicy berry, and the whole batch comes together in about 20 minutes.

I’ve always had a soft spot for chocolate covered strawberries, but I’ll be honest, the plain ones can get a little boring. These are the fix. The first time I set a plate of these out, they were gone before I could grab one for myself, and everyone kept asking what was inside.

They level up a normal chocolate covered strawberry in a big way, and the best part is how little work they take. You mix, you coat, you dip. That is basically it.

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What Makes These Dubai Chocolate Covered Strawberries So Good

It comes down to texture. You have the snap of the dark chocolate shell, the creamy pistachio filling, and then the toasted kataifi running through it for a crispy, almost buttery crunch. Underneath all of that is a cold, juicy strawberry that keeps the whole thing from feeling too heavy.

The pistachio cream is what ties it together. It is nutty and smooth, and once you fold in the kataifi it tastes like the inside of that famous Dubai chocolate bar, just wrapped around fruit instead of packed into a bar. If you want the molded version, my ube Dubai chocolate bar uses the same pistachio and kataifi filling.

What is Dubai chocolate with strawberries?

Dubai chocolate with strawberries is a spin on the viral Dubai chocolate bar, which packs pistachio cream and crispy kataifi (shredded phyllo pastry) inside a chocolate shell. That combo first blew up thanks to FIX Dessert Chocolatier in Dubai. Here you get the same pistachio and kataifi filling, but it hugs a fresh strawberry and gets dipped in dark chocolate instead of molded into a bar.

What are Dubai chocolate strawberries ingredients?

You only need four things: fresh strawberries, pistachio cream, toasted kataifi, and dark chocolate melting wafers. Kataifi is thin shredded phyllo dough, and you can buy it pre-toasted so you skip a step. Pistachio cream is a sweet, spreadable pistachio butter, not the same as savory pistachio paste, so grab the sweet kind. If you like this style of no-fuss chocolate treat, my 3-ingredient Dubai chocolate cups use the same filling in a cup form.

Tips for Making Dubai Chocolate Covered Strawberries

1. Dry your strawberries completely

This is the step most people skip. Chocolate and water don’t get along, so any moisture on the berry will make the shell seize or slide right off. Rinse the strawberries early, pat them fully dry, and let them come to room temperature. Driscoll’s has a good breakdown on prepping berries for dipping. The same dry-berry rule makes my chocolate covered strawberry ghosts set up with a clean snap too.

2. Use melting wafers, not chocolate chips

Dark chocolate melting wafers are made to melt smooth and set with a snap. Chocolate chips hold their shape on purpose, so they stay thick and gloppy even when warm. If a bar is all you have, chop it fine and melt it slowly.

3. Freeze the filling before you dip

Coat each strawberry in the pistachio kataifi mixture, then freeze them for about 10 minutes. Firming up that layer keeps it from smearing into the melted chocolate when you dunk.

4. Work in short microwave bursts

Melt the wafers for one minute, stir, then go in 10 second bursts. Overheated chocolate turns grainy and thick, and there is no coming back from burnt chocolate.

Storage and Leftovers

These are best the day you make them, while the chocolate is snappy and the strawberry is still fresh. If you need to hold them, keep them in the fridge in a single layer for up to a day. Any longer and the berries start to weep and soften the crunch. I wouldn’t freeze the finished strawberries, since thawing makes them watery.

Equipment

• Mixing Bowls
• Baking Pan
• Parchment Paper

Ingredients

• 4 Strawberries
• 7 oz Pistachio Cream
• 1/2 cup Toasted Kataifi
• 5 oz Dark Chocolate Melting Wafers

Instructions

1. Mix the pistachio cream and toasted kataifi in a bowl until the kataifi is coated.
2. Pour the dark chocolate melting wafers into a microwave-safe bowl. Microwave for 1 minute, stir until smooth, then heat in 10 second bursts if it needs more.
3. Line a small baking pan with parchment paper. Coat each strawberry in a thin layer of the pistachio kataifi mixture, then freeze for 10 minutes.
4. Dunk each strawberry in the melted chocolate, set it back on the parchment, and freeze for a few minutes until the shell hardens.
5. Serve cold and enjoy that crunch.

You can toast the kataifi yourself, but I buy it pre-toasted and I’d recommend doing the same. It’s the fiddliest part of the whole thing, and skipping it costs you nothing in the final result.

They also hold in the fridge for a day, so you can make them the night before something instead of during it. 🙌

If you make these Dubai chocolate covered strawberries, leave a star rating on the recipe card below and drop a comment to let me know how they turned out. I read every single one.

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