Name: Dubai Chocolate Cups No-Bake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Ingredients: 300g High-quality milk chocolate or dark chocolate (chopped); 100g Kataifi pastry (shredded phyllo dough); 2 tablespoons Unsalted butter; 150g Pistachio cream or pistachio butter; 1 tablespoon Tahini (optional, for authentic flavor); A pinch of sea salt; Crushed pistachios or edible gold leaf (for garnish)

Ingredients

Scale

300g High-quality milk chocolate or dark chocolate (chopped)
100g Kataifi pastry (shredded phyllo dough)
2 tablespoons Unsalted butter
150g Pistachio cream or pistachio butter
1 tablespoon Tahini (optional, for authentic flavor)
A pinch of sea salt
Crushed pistachios or edible gold leaf (for garnish)

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Instructions

Step 1: Prepare the Kataifi Pastry. Take the kataifi pastry and finely chop it into small pieces using a knife or kitchen shears. You want the pieces to be about half an inch long so they fit easily into the small cups.
Step 2: Toast the Pastry. Melt the butter in a large skillet over medium heat. Add the chopped kataifi and stir constantly. Toast the pastry for 5 to 8 minutes until it is a deep golden brown and very crunchy. Transfer it to a bowl and let it cool slightly.
Step 3: Mix the Filling. Add the pistachio cream, tahini, and a pinch of salt to the bowl with the toasted kataifi. Stir everything together until the pastry is completely coated in the cream. The mixture should be thick and crunchy.
Step 4: Melt the Chocolate. Place the chopped chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is smooth and fully melted. Alternatively, use a double boiler on the stove.
Step 5: Create the Chocolate Base. Place 12 silicone cupcake liners on a tray. Spoon about one tablespoon of melted chocolate into each liner. Use the back of the spoon or a small brush to push the chocolate up the sides of the liner to create a shell. Place the tray in the freezer for 5 to 10 minutes to set.
Step 6: Add the Filling and Seal. Once the chocolate shells are firm, add a generous spoonful of the pistachio-kataifi mixture to each cup, pressing it down gently. Pour the remaining melted chocolate over the top of each cup to seal the filling. Smooth the tops with a spatula.
Step 7: Final Chill. Place the tray back in the refrigerator for at least 60 minutes, or until the chocolate is completely hard. Once set, gently peel away the silicone liners.

Cook Time: 90 minutes