These homemade Dubai chocolate cups bring together crisp golden kunafa, creamy pistachio filling, and a rich chocolate shell in one luxurious bite. Inspired by the viral pistachio kunafa chocolates, this version is made at home with simple techniques and delivers an indulgent dessert that feels elegant yet approachable.

Why You’ll Love This Recipe

These chocolate cups offer an irresistible contrast of textures and flavors. The chocolate shell has a satisfying snap, the pistachio-tahini center is smooth and nutty, and the toasted kunafa adds a delicate crunch. They look impressive enough for gifting or entertaining, yet the process is straightforward and rewarding. You can customize the chocolate, control the sweetness, and enjoy a truly decadent treat made entirely in your own kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Kunafa pistachio filling
Sweet pistachio butter, 240 g
Kataifi (shredded filo pastry), 200 g
Unsalted butter, 25 g
Tahini, 4 tablespoons

Chocolate shell
Milk or dark couverture chocolate (about 60% cocoa recommended), 300 g, finely chopped

Optional decoration
White chocolate, 50 g
Oil-based gel food coloring, a few drops

Directions

Prepare the kunafa filling by chopping the kataifi into short pieces, about 1–2 cm long. Melt the butter in a wide pan over medium heat and add the kataifi. Stir constantly until the pastry turns evenly golden and crisp. Remove from the heat and let it cool slightly.

In a bowl, combine the pistachio butter and tahini. Add the cooled, crispy kataifi and mix until evenly distributed. Set aside.

If using a decorative drizzle, gently melt the white chocolate and tint it with a small amount of oil-based gel food coloring. Drizzle a little into the bottom of silicone muffin molds and chill for 2–3 minutes until set.

Melt the dark or milk chocolate gently over a bain-marie, stirring until smooth. Spoon about 2 tablespoons of melted chocolate into each mold. Use the back of a spoon to spread it evenly across the bottom and up the sides, creating a shell about 6 mm thick. Chill for 5–7 minutes until firm.

Fill each chocolate shell with the pistachio kunafa mixture, leaving about 6 mm of space at the top. Cover the filling with more melted chocolate, smoothing the surface so the filling is completely enclosed.

Refrigerate for 15–20 minutes until fully set. Carefully unmold the chocolate cups and allow them to sit at room temperature for a few minutes before serving.

Servings and timing

This recipe makes 12 large chocolate cups using regular muffin-size silicone molds.
Preparation time is about 60 minutes, including assembly.
Chilling time is about 60 minutes.
Total time is approximately 2 hours.

Variations

For a warmer spice profile, add a pinch of ground cardamom or cinnamon to the pistachio filling.
Replace part of the pistachios with finely chopped almonds or hazelnuts for a different nutty flavor.
Use white chocolate shells for a sweeter, creamier version.
Sprinkle finely chopped pistachios or edible gold dust into the molds before adding chocolate for an elegant finish.

Storage/Reheating

Store the chocolate cups in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month. Thaw overnight in the refrigerator or let them sit at room temperature for about 1 hour before serving. Reheating is not recommended, as the chocolate shell may lose its texture.

FAQs

Can I make these without silicone molds?

Silicone molds are highly recommended because they make unmolding easy. Without them, the chocolate shells may crack when removed.

What type of pistachio butter works best?

A smooth, lightly sweetened pistachio butter gives the creamiest texture and best balance with the chocolate.

Can I use chocolate chips instead of couverture chocolate?

It is better to use couverture or chopped chocolate bars, as chips contain stabilizers that affect melting and texture.

Is the tahini necessary?

Tahini adds depth and balances the sweetness. You can reduce it slightly, but removing it entirely will change the flavor.

How thick should the chocolate shell be?

Aim for about 6 mm thickness. Thinner shells may crack when unmolding.

Can I make these in advance?

Yes, they are ideal for making ahead and store well in the refrigerator or freezer.

Are these very sweet?

They are rich but balanced. Using dark chocolate keeps the sweetness in check.

Can I make them smaller?

Yes, smaller molds work well. Just adjust the filling and chilling time accordingly.

Why did my chocolate seize?

This usually happens if water or water-based food coloring touches the chocolate. Always use oil-based coloring.

Can I serve them at room temperature?

Yes, but let them sit out only briefly. They are best enjoyed slightly cool so the shell stays firm.

Conclusion

These homemade Dubai chocolate cups are a perfect blend of elegance and comfort, combining crisp kunafa, creamy pistachio filling, and rich chocolate into one unforgettable dessert. Whether you’re making them for a special occasion or simply treating yourself, they deliver a luxurious experience that feels just as good to make as it does to eat.

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