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Dubai Chocolate

5 from 2 votes
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Ingredients Method

Ingredients
  

  • 250 gms Kataifi pastry defrosted
  • 100 gms Butter
  • 1 cup Pistachio cream
  • 1/4 cup Tahini
  • 1 tbsp crushed salted Pistachios
  • 600 gms dark Chocolate
  • 1/2 cup each Blue & off White Chocolate melts

Method
 

  1. Melt the butter and roast the Kataifi pastry and keep aside
  2. Mix together the Pistachio cream and Tahini, add the crushed Pistachios and mix
  3. Melt the Blue & off White Chocolate melts in a double boiler
  4. Splash them into the silicone mold. Refrigerate.
  5. Now melt the dark chocolate and pour into the mold just to coat the base and the sides. Refrigerate.
  6. Press the filling into the cavities
  7. Pour the rest of the Chocolate over and smooth over with an off set spatula. Refrigerate.
  8. Once set and hardened, pop them out of the mold and decorate with edible glitter & gold leaf.