Dubai Chocolate Strawberries (Viral Recipe)

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 4 people

Dubai chocolate strawberries are all about that high-end look but they are actually really easy to make. Think fresh berries coated in a luxurious layer of melted chocolate, crunchy Kataifi pastry folded in pistachio paste.

USA - Metric

Ingredients

1½ pound strawberries half or quartered if big
1½ cups Kataifi dough about 4 oz/110 g - you can easily get it already chopped and toasted online
1 tablespoon butter
½ cup pistachio paste
5 ounces dark chocolate
1½ ounces white chocolate
4 tablespoons crushed pistachios

Instructions

Prep the Strawberries – Rinse 1½ pound strawberries, remove the stems, and slice them in half or into quarters if they’re on the larger side. Set aside.
Toast the Kataifi Dough & Mix with Pistachio Paste – In a nonstick skillet, melt a knob of butter and toast the kataifi dough until golden and crispy.
If you're using pre-shredded and pre-toasted kataifi (like we do), this will only take a few seconds. If yours is raw, chop it into smaller pieces first and toast a bit longer until evenly crunchy.
Set the heat to low, add ½ cup of pistachio paste, and gently stir to combine.
Tip: If your pistachio paste is thick, warm it in the microwave for 20–30 seconds to help it mix more smoothly. Set aside.
Melt the Chocolate – Roughly chop the dark and white chocolate and place them in two separate bowls. Microwave each bowl in 30-second intervals, stirring between each round, until the chocolate is fully melted and silky.
Assemble the Dessert – Drizzle a layer of melted dark chocolate into the base of your dessert glasses or small bowls. Add a generous handful of strawberries, spoon over the kataifi-pistachio mixture, layer in a few more strawberries, and more melted dark chocolate.
Add another spoonful of the kataifi mixture, and finish with a final drizzle of white chocolate and a sprinkle of crushed pistachios.

Notes

SUBSTITUTIONS

Strawberries – Substitute figs, raspberries, or sliced banana.
Pistachio paste – Available online, at Italian delis, or in well-stocked supermarkets. A high-quality paste should be thick, with a natural green color (not bright green), and made from real pistachios (the higher the percentage on the label, the better).
Dark chocolate bar – Use a good-quality bar for a glossy finish, or substitute with dark chocolate chips or even a chocolate-hazelnut spread like Nutella for a sweeter twist.
White chocolate bar – Can be swapped for white chocolate chips if that’s what you have on hand.
Crushed pistachios – Optional, for topping and texture.

TIPS

Choose the right kataifi dough: For the best texture and fastest prep, look for kataifi labeled “for Dubai chocolate.” It’s pre-chopped and pre-toasted, which means it's already crisp and saves you tons of time.

Use clear glass bowls or cups: This dessert is all about layers. Show off those gorgeous textures and drizzles by serving in transparent bowls — it makes a big visual impact and feels extra luxe.

Pick high-quality pistachio paste: A good one will have a natural green hue and a thick, spoonable texture. Avoid anything neon green or watery.

Sicilian Bronte pistachios are considered some of the best in the world — and their pistachio pastes are rich, intensely flavorful, and often used in high-end desserts. That said, they can be pricey.

When shopping, always check the ingredients: the higher the pistachio percentage, the better the quality. Aim for a paste with at least 20–45% pistachios.

👉 The higher the percentage, the more intense (and luxurious) the flavor — but also, the higher the price tag.

STORAGE

You can prep the ingredients ahead of time – chop the strawberries and chocolate, and mix the kataifi with pistachio paste in advance. But wait to melt the chocolate and assemble the dessert until just before serving – once the chocolate sets, it loses that warm, melty magic. Store leftovers 24 hours in the fridge.