If you’ve caught the buzz around the Ghirardelli Dubai Style Chocolate Strawberry Bliss, you’re not alone! This decadent dessert has gone viral for a reason—think silky chocolate, luxurious pistachio cream, and juicy strawberries, all layered to create a treat that mesmerizes both your taste buds and your eyes. Made famous in Dubai and adopted globally, this unique combination takes chocolate-covered strawberries to a whole new level.
Now, you don’t have to jet-set across the world to savor this irresistible delight. My easy copycat recipe helps you make this show-stopping dessert right at home, using readily available ingredients and foolproof steps. Whether you’re entertaining guests, treating your family, or simply pampering yourself, this dessert brings sweet, international charm to your table! If you love dessert cups, don’t forget to check out our delightful treats and crowd-pleasing cake recipes for even more inspiration. Let’s get started!
Table of Contents
How to make Chocolate Strawberry Bliss
This recipe builds in stunning layers: a crispy kataifi base, creamy pistachio-mascarpone filling, juicy fresh strawberries, and rich melted chocolate—a festival of textures and flavors! The result? Every bite is an indulgence. For more chocolate dessert ideas, visit our baked-dishes collection.
Nutrition facts
This copycat Ghirardelli Dubai Style Chocolate Strawberry Bliss offers a balanced indulgence—fresh fruit, nuts, and a touch of decadence. Each serving (based on a generous dessert cup) contains about 345 calories, 22g fat, and is rich in antioxidants from strawberries and dark chocolate. Nutritional values will vary depending on portion size and precise ingredients used.
Ingredients
- 1 cup Ghirardelli semi-sweet chocolate chips (or dark chocolate, chopped) — 🛒 Buy on Amazon
- 1/2 cup heavy cream — 🛒 Buy on Amazon
- 1 tbsp unsalted butter — 🛒 Buy on Amazon
- 1/3 cup pistachio butter or cream — 🛒 Buy on Amazon
- 1/2 cup mascarpone cheese — 🛒 Buy on Amazon
- 2 tbsp powdered sugar or honey, to taste — 🛒 Buy on Amazon
- 1 cup fresh strawberries, sliced — 🛒 Buy on Amazon
- 1/2 cup kataifi pastry threads (or shredded phyllo dough, optional) — 🛒 Buy on Amazon
- 2 tbsp melted butter (for kataifi) — 🛒 Buy on Amazon
- 2 tbsp chopped pistachios (for garnish) — 🛒 Buy on Amazon
Tools you’ll need
- Heatproof bowls (for melting chocolate)
- Microwave or double boiler
- Electric mixer or whisk
- Sharp knife and cutting board
- Small glass dessert cups or ramekins
- Spoons and spatula
- Piping bag (optional, for filling)
Instructions
- 1. Prepare the Chocolate: Melt the Ghirardelli semi-sweet chocolate chips (or your preferred dark chocolate) with heavy cream and butter in a heatproof bowl over gentle heat. Stir until smooth and glossy.
- 2. Make the Pistachio Layer: In a separate bowl, combine pistachio cream (or nut butter), mascarpone cheese, and a little honey or powdered sugar. Whip until light and fluffy.
- 3. Prepare Kataifi (optional base): Lightly toast kataifi pastry threads in a pan with a touch of melted butter until golden and crispy. Let cool.
- 4. Slice the Strawberries: Wash, hull, and slice fresh strawberries. Set aside.
- 5. Layer the Dessert Cups: In the bottom of each glass, place a layer of toasted kataifi. Add a generous spoonful of pistachio-mascarpone filling. Top with a layer of sliced strawberries.
- 6. Drizzle with Chocolate: Pour or spoon the warm, silky melted chocolate over the strawberries to create a luscious top layer.
- 7. Garnish and Chill: Sprinkle with chopped pistachios or extra kataifi for texture. Chill for at least 30 minutes before serving for best results.
What to serve with
Drinks: Pair this luxurious dessert with espresso, Turkish coffee, or even a refreshing glass of chilled rosé. If you’re a fan of hot drinks, explore our drinks for more pairing options.
Sides: Serve alongside vanilla bean ice cream for extra creaminess, or with crisp shortbread cookies for a crunchy complement. Fresh fruit platters—like kiwi, mango, or pineapple—offer a vibrant finish and balance to the sweet richness.
Variations
- Nut Free: Substitute pistachio butter with sunflower seed butter and skip nut toppings.
- Dairy-Free: Use dairy-free chocolate and swap mascarpone with coconut cream.
- Extra Crunch: Mix in chopped wafer cookies or almond brittle with the base.
- White Chocolate: Swap dark chocolate with Ghirardelli white chocolate for a sweeter twist.
- Mango or Berry: Replace strawberries with diced mango, raspberries, or blueberries for seasonal fun.
Ingredient Substitutes
- Pistachio Butter:
- Sunflower seed butter
- Almond or cashew butter
- Plain tahini (for a unique twist)
- Mascarpone Cheese:
- Full-fat cream cheese
- Ricotta cheese (drained)
- Thick Greek yogurt (unsweetened)
- Kataifi Pastry:
- Shredded phyllo dough (baked until crispy)
- Crushed waffle cone pieces
- Chopped roasted nuts
- Ghirardelli Chocolate:
- Any high-quality semi-sweet or dark chocolate
- White chocolate (for a sweeter version)
- Milk chocolate chips
- Heavy Cream:
- Coconut cream
- Full-fat evaporated milk
- Cashew cream
- Fresh Strawberries:
- Fresh raspberries
- Diced mango or peaches
- Blueberries
Ingredients
1 cup Ghirardelli semi-sweet chocolate chips (or dark chocolate, chopped)
1/2 cup heavy cream
1 tbsp unsalted butter
1/3 cup pistachio butter or cream
1/2 cup mascarpone cheese
2 tbsp powdered sugar or honey, to taste
1 cup fresh strawberries, sliced
1/2 cup kataifi pastry threads (or shredded phyllo dough, optional)
2 tbsp melted butter (for kataifi)
2 tbsp chopped pistachios (for garnish)
Instructions
Melt chocolate chips with heavy cream and butter in a heatproof bowl using microwave or double boiler, stirring until smooth.
Mix pistachio butter, mascarpone cheese, and powdered sugar to form a creamy, fluffy blend.
Toast kataifi pastry threads in a pan using melted butter until golden and let cool.
Layer bottom of each cup with kataifi, add pistachio-mascarpone cream, and place sliced strawberries on top.
Spoon or drizzle melted chocolate over strawberries, smooth to cover the fruit layer.
Garnish with chopped pistachios or extra kataifi. Chill in refrigerator for 30 minutes, then serve!
