Dubai Chocolate Recipe

Print Recipe

No ratings yet

Crunchy toasted kataifi and pistachio cream, sealed in a smooth chocolate shell. No molds needed; just cupcake liners!

Prep Time40

Cook Time10

Total Time50

Course: Dessert, Snack

Cuisine: American

Keyword: dubai chocolate recipe

Servings: cups

Calories: 279kcal

Ingredients

¼ cup unsalted butter
6 ounces kataifi (shredded phyllo dough)
7 ounces pistachio cream
1 ½ teaspoons toasted sesame oil or substitute 2 tablespoons tahini
½ teaspoon kosher salt
1 drop green food coloring (optional)
32 ounces chocolate chopped (semisweet, dark, or milk all work)
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 ½ tablespoons of the kataifi filling over the chocolate, tapping it lightly to flatten.
Place about 1 tablespoon 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 ⅓ 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 82 degrees F. Re-warm the melted chocolate to 88 to 90 degrees F and proceed with the recipe.

Storage: Store airtight at cool room temperature for up to 1 week (the kataifi is crunchiest in the first few days). In a warm kitchen, or if the chocolate wasn't tempered, refrigerate for up to 2 weeks. Freeze for up to 3 months, thawing in the container so condensation doesn't form on the chocolate.

Nutrition