# What You’ll Need:
→ Chocolate Cups
01 - 7 oz dark chocolate, 70% cocoa, chopped
02 - 1 tsp coconut oil
→ Strawberry Filling
03 - 8.8 oz fresh strawberries, hulled and diced
04 - 1 tbsp honey or agave syrup
05 - 0.5 tsp orange blossom water
→ Pistachio Crunch
06 - 2.1 oz shelled pistachios, roughly chopped
07 - 1 tbsp golden brown sugar or coconut sugar
08 - 0.5 tbsp unsalted butter
→ Garnish
09 - 8 small whole strawberries
10 - Edible gold leaf
# Directions:
01 - Line a muffin tin with 8 paper cupcake liners, ensuring even placement for uniform chocolate cups.
02 - Melt dark chocolate and coconut oil together in a heatproof bowl over a pot of simmering water using a double boiler method, stirring constantly until completely smooth and combined.
03 - Spoon approximately 1 tablespoon of melted chocolate into each liner and use the back of a spoon to evenly coat the bottom and sides. Chill for 15 minutes until set, then add a second chocolate layer for structural integrity and chill again until firm.
04 - Combine diced strawberries with honey and orange blossom water in a bowl, gently mixing until strawberries are evenly coated. Set aside at room temperature.
05 - Heat butter in a small skillet over medium heat. Add chopped pistachios and sugar, stirring continuously for 2 to 3 minutes until sugar melts and nuts achieve a golden color. Transfer immediately to parchment paper and cool completely.
06 - Once chocolate cups are fully firm, gently peel away paper liners and fill each cup with the prepared strawberry mixture.
07 - Sprinkle a generous portion of cooled pistachio crunch over each filled cup. Garnish with one whole strawberry per cup and a delicate touch of edible gold leaf if desired.
08 - Refrigerate assembled cups for at least 30 minutes before serving to achieve optimal texture and flavor integration.
