Description
Experience a luxurious fusion of Middle Eastern flavors with these indulgent chocolate balls. A crispy kunefe pastry shell encases a creamy pistachio filling, all wrapped in rich dark chocolate. Perfectly crunchy, irresistibly creamy, and utterly decadent!
Ingredients
- 7 ounces (200 g) kataifi pastry (kunefe)
- ⅓ cup (75 g) butter
- 5.3 ounces (150 g) white chocolate
- 1.5 teaspoons neutral vegetable oil (optional – for a creamier filling)
- 5.3 ounces (150 g) natural pistachio butter (or roasted, unsalted pistachio nuts)
- 1 pinch of salt
- 14.1 ounces (400 g) dark chocolate (55-65% cocoa, melted and tempered)
- 3 tablespoons chopped pistachios (for decoration)
Instructions
- Golden Crunch: Chop the kataifi pastry into small pieces and fluff them to separate the strands. Toast in a pot with butter over medium heat, stirring constantly, until golden brown and crispy. Let cool.
- Creamy Pistachio Bliss: Melt white chocolate (and optional oil) in a heatproof bowl. Stir in the pistachio butter and salt, then mix until smooth. Let cool.
- Fusion of Texture: Add the toasted kataifi to the pistachio mixture and stir well. If too runny, refrigerate until firm.
- Shape and Set: Form 16 small balls (about 1.1 ounces / 30 grams each), place on parchment paper, and freeze until firm.
- Choco-Coating Magic: Using two forks, dip the frozen balls into melted dark chocolate, ensuring full coverage. Shake off excess and place on wax paper.
- Final Flourish: Sprinkle with chopped pistachios and allow to set before serving.
Notes
- Ensure the kunefe is toasted to a golden crisp for the best texture.
- Freezing the balls before coating in chocolate helps maintain shape.
- Use high-quality dark chocolate for a rich and balanced flavor.
- Store in an airtight container in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Middle Eastern