Middle Eastern Chocolate Treat (Print Version)
# Ingredients:
→ Pistachio Kunefe Filling
01 -
1 cup kataifi (shredded kunefe pastry), finely chopped
02 -
2 tablespoons unsalted butter, melted
03 -
½ cup ground pistachios
04 -
¼ cup sweetened condensed milk (or heavy cream)
05 -
1 teaspoon rose water or orange blossom water (optional)
06 -
¼ teaspoon salt
→ Chocolate Shell
07 -
1 ½ cups dark or milk chocolate, melted
08 -
½ teaspoon coconut oil (for a glossy finish, optional)
→ Garnish
09 -
Crushed pistachios
# Instructions:
01 -
In a pan over medium heat, toast the chopped kataifi with melted butter until golden and crispy (about 5 minutes).
02 -
In a bowl, combine the toasted kataifi, ground pistachios, sweetened condensed milk (or heavy cream), rose water (if using), and salt. Mix well until it forms a slightly sticky dough.
03 -
Refrigerate for 15 minutes to firm up the mixture.
04 -
Grease your hands slightly and scoop out 1-inch portions of the kunefe filling. Roll each portion into smooth balls and place them on a parchment-lined tray. Freeze for 15 minutes to make coating easier.
05 -
Melt the dark or milk chocolate and coconut oil in a heatproof bowl over a double boiler or in 15-second bursts in the microwave, stirring until smooth.
06 -
Using a fork, dip each pistachio kunefe ball into the melted chocolate, ensuring an even coat. Place each coated ball on a tray and sprinkle with crushed pistachios before the chocolate sets.
07 -
Refrigerate the chocolate balls for 20 minutes until the chocolate hardens. Serve and enjoy this crunchy, creamy, and chocolatey masterpiece!
# Notes:
01 -
Can substitute rose water with orange blossom water
02 -
Dark chocolate works beautifully for a richer flavor
03 -
Makes a great gift or party treat