Description
These Dubai chocolate cups deliver the ultimate bite of rich chocolate, creamy pistachio, and irresistible crispy crunch. They look luxurious, taste unforgettable, and are surprisingly easy to make at home.
Ingredients
Scale
- 12 oz. semi-sweet or milk chocolate, finely chopped
- 1 teaspoon coconut oil
- 1 1/2 cups (75 g) kataifi pastry, finely chopped
- 1 tablespoon (14 g) unsalted butter
- 3/4 cup (180 g) pistachio cream
- 2 tablespoons (30 g) tahini
- 1/3 cup (45 g) roasted pistachios, finely chopped
- Flaky sea salt, for finishing
- Crushed pistachios, optional for decoration
- Melted white chocolate, optional for drizzling
Instructions
- Melt the chopped chocolate with coconut oil in short microwave intervals, stirring between each interval until smooth.
- Spoon melted chocolate into silicone muffin molds and spread it across the bottoms and sides to form an even shell.
- Refrigerate the molds for about 10 minutes, until the chocolate becomes firm.
- Melt the butter in a skillet over medium heat, add the chopped kataifi, and cook for 5 to 8 minutes until golden and crisp.
- Transfer the toasted kataifi to a bowl and let it cool completely.
- Mix the cooled kataifi with pistachio cream and tahini, then fold in the chopped roasted pistachios.
- Spoon the pistachio mixture into the chilled chocolate shells, leaving a little room at the top.
- Cover each filled cup with more melted chocolate, spreading it to seal the edges completely.
- Refrigerate for 20 to 30 minutes, until the chocolate cups are fully set.
- Carefully remove the cups from the silicone molds and decorate with crushed pistachios, flaky sea salt, or white chocolate drizzle.
- Let the cups sit at room temperature for 5 minutes before serving.
- Prep Time: 15
- Category: Cooking
- Cuisine: American