Dubai Chocolate

By Feelgoodfoodie · 40 min

Ingredients

Instructions

1. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until fully melted. Drizzle it with a fork into 2 chocolate molds (16 oz each) and freeze for 10 minutes.
2. Put 10 oz of the milk chocolate chips in another bowl and microwave in 30-second intervals, stirring between each, until mostly melted. Stir in the remaining 2 oz of chips. Pour about half over the white chocolate drizzle and brush it up the bottom and sides of the molds. Set at room temperature for 5 minutes, then freeze for 20 minutes.
3. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the kataifi and cook, stirring constantly, about 10 minutes, until browned and crispy. Turn off the heat and stir in the pistachio butter and tahini. Let it cool in the pan for 10 minutes.
4. Divide the pistachio filling equally between the molds and spread it evenly up to the tops.
5. Pour the remaining melted chocolate over the filling and spread it with an offset spatula so it is flush with the mold. Freeze for 20 minutes.
6. Unmold, cut into pieces and serve.

Summarized from Feelgoodfoodie's video. Watch it for the details.