Dubai Chocolate Recipe

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Prep Time40

Cook Time10

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: dubai chocolate recipe

Servings: cups

Calories: 183kcal

Ingredients

1/4 cup unsalted butter
6 ounces kataifi (shredded phyllo dough)
7 ounces pistachio cream
1 1/2 teaspoons toasted sesame oil or substitute 2 tablespoons tahini
1/2 teaspoon kosher salt
1 drop green food coloring (optional)
16 ounces chocolate chopped
pistachios finely chopped (optional garnish)
flaky sea salt optional garnish

Instructions

Melt the butter in a large skillet over very low heat.
Stir in the kataifi and continue to cook (stirring constantly) until toasty and fragrant (approx. 5 to 10 minutes).*
Mix in the pistachio cream, sesame oil (or tahini), salt, and food coloring (if using), until blended.
Melt the chocolate in 30-second intervals in the microwave, stirring until smooth.**
Place about 1 tablespoon of melted chocolate in the bottoms of each of 24 grease-proof cupcake liners, spreading it into an even layer and slightly up the sides.
Spoon about 1 1/2 tablespoons of the kataifi filling over the chocolate, tapping it lightly to flatten.
Place about 2 tablespoons of melted chocolate over the filling, spreading/tapping/swirling the cup to remove any air bubbles and level the chocolate.
Garnish with chopped pistachios and flaky sea salt, if desired.
Set aside and allow the chocolate to harden before serving.

Notes

*Be sure to keep the mixture moving; it could burn very quickly.

**Tempering the chocolate results in a beautiful glossy finish and a snappy texture. To do this, reserve 1/3 of the chopped chocolate. Heat the rest as noted above, until it reaches a temperature of around 110 degrees F. Then stir in the reserved chocolate, allowing the temperature to drop to around 88 degrees F. Re-warm the melted chocolate to 86 degrees F and proceed with the recipe.

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