Dubai Chocolate Cups with Crunchy Pistachio Filling
A luxurious twist on Reese’s, featuring crispy butter-toasted kataifi, pistachio spread, and tahini inside a smooth chocolate shell.
Servings: 12 servings
Calories:
Ingredients
Chocolate Shell:
- 12 oz semi-sweet chocolate chopped if using a bar, can use chocolate chips as well
- 1 tablespoon coconut oil for a shinier, softer bite
Filling:
- 1 & ½ cup kataifi pastry finely chopped
- 2 tablespoon unsalted butter
- ⅓ cup pistachio cream
- 2 tablespoon tahini
- sea salt for topping
- pistachios toasted & chopped
Instructions
Toast the Kataifi:
- Melt the butter in a pan over medium heat. Add the kataifi, stirring constantly, until golden brown and crispy.2 tablespoon unsalted butter, 1 & ½ cup kataifi pastry
- In a bowl or in the same pan where you cooked the kataifi, combine the toasted kataifi, pistachio spread, and tahini. Mix well and set aside to cool down fully so the chocolate shell doesn't melt.⅓ cup pistachio cream, 2 tablespoon tahini
Prepare the Chocolate Shell:
- Melt the chocolate with coconut oil over a double boiler or in the microwave in 30-second bursts.12 oz semi-sweet chocolate, 1 tablespoon coconut oil
- Line a muffin tin with cupcake liners. Spoon about 1 or 1 & ½ tablespoons of melted chocolate into each liner, coating the sides slightly with t h eback of a spoon. Freeze for 5 minutes or chill in the fridge until set.
Assemble the Cups:
- Add about 1 to 1½ teaspoons of the filling into each chocolate-coated liner once everything is cooled down, then gently press the filling down with the back of a spoon.
- Cover with more melted chocolate, ensuring the filling is fully enclosed. Tap the tray gently to remove air bubbles.
- Refrigerate for about 30 minutes until fully set.
- Optionally, drizzle with extra chocolate and sprinkle crushed pistachios and sea salt on top.sea salt, pistachios