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dubai chocolate starbucks recipe
- Total Time: 146 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy Dubai chocolate Starbucks recipe creates a luxurious layered dessert with rich chocolate, aromatic cardamom, and delicate rose flavors. It’s a perfect indulgent treat for families and chocolate lovers looking to recreate a premium coffee shop experience at home.
Ingredients
- 200 g dark chocolate (70% cocoa)
- 500 ml heavy cream
- 120 ml whole milk
- 50 g granulated sugar
- 30 g unsweetened cocoa powder
- 1 tsp alcohol-free vanilla extract
- 0.5 tsp ground cardamom
- 1 tsp food-grade rose water
- 30 g shelled pistachios (unsalted)
- 1 pinch sea salt
Instructions
- Make Chocolate Base: In a medium saucepan, combine 250 ml heavy cream, 120 ml whole milk, 50 g granulated sugar, and 1 pinch sea salt. Heat over medium heat, stirring, until steaming and sugar is dissolved (3-5 minutes), being careful not to boil.
- Melt Chocolate Base: Remove saucepan from heat. Add 150 g finely chopped dark chocolate and 30 g unsweetened cocoa powder to the hot cream mixture. Let stand for 2 minutes, then whisk until completely smooth and glossy. Stir in 2.5 ml alcohol-free vanilla extract.
- Chill Chocolate Base: Divide the chocolate mixture evenly among four 250 ml dessert glasses. Refrigerate for at least 2 hours, or until well set and firm.
- Prepare Cardamom-Rose Ganache: In a heatproof bowl, combine 50 g finely chopped dark chocolate, 2.5 ml ground cardamom, and 5 ml food-grade rose water. In a separate small saucepan, heat 60 ml heavy cream until it just begins to simmer. Immediately pour the hot cream over the chocolate mixture.
- Whisk Ganache: Let stand for 2 minutes, then whisk vigorously until the ganache is smooth, shiny, and fully emulsified. Set aside at room temperature to cool and thicken slightly to a pourable state.
- Prepare Whipped Cream: In a chilled medium bowl, beat the remaining 190 ml heavy cream with 2.5 ml alcohol-free vanilla extract until soft peaks form. (Optionally, add 15 g powdered sugar while whipping).
- Toast Pistachios: In a small, dry pan over medium-low heat, toast 30 g shelled pistachios for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove, cool completely, then finely chop.
- Assemble Dessert Layers: Once the chocolate base is set, gently spoon or pipe the prepared whipped cream over each chocolate layer, filling about two-thirds of the remaining space in the glass.
- Finish with Ganache and Pistachios: Carefully drizzle the cooled cardamom-rose ganache generously over the whipped cream. Finish by sprinkling the finely chopped toasted pistachios evenly over the ganache topping. Serve immediately.
Notes
Ensure dark chocolate is 70% cocoa or higher for proper setting; if ganache is too thick, add a bit more warm cream. Serve immediately to best enjoy the layers and textures.
- Prep Time: 22 minutes
- Cook Time: 4 minutes
- Category: Dessert
- Method: Chilling, Layering, Whisking
- Cuisine: Middle Eastern (inspired)
Nutrition
- Serving Size: 1 dessert glass (approx. 250 ml)
- Calories: 500 calories
- Sugar: 45 g
- Sodium: 70 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 50 mg