Pistachio + sea salt Dubai chocolate cups
Inspired by the viral ‘Dubai chocolate bar’, these salted chocolate cups are filled with crunchy kataifi pastry and pistachio cream. The delux chocolate bar started as the brainchild of a Dubai based chocolatier and soon became a viral sensation on social media. Versions of the bar can now be found across most supermarkets.
This recipe for little salted chocolate cups filled with crunchy pistachio are an easy version without the need for chocolate molds and can easily be shared.
Kataifi pastry can be found in Middle Eastern stores and larger supermarkets but can be replaced with finely shredded filo pastry or Shredded Wheat. Pistachio paste varies hugely. It’s worth looking for a paste with a high percentage of pistachio so make sure to taste the mixture and adjust the sweetness as you go.
INGREDIENTS
Makes 6 – 8
You’ll need small paper or silicone cake cases for this recipe.
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10g unsalted butter
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70g kataifi pastry
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160g dark / milk chocolate
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1 tsp coconut oil
- 80g pistachios, roughly bashed / chopped
- 1 tbsp tahini
- 4 tbsp pistachio paste
- 1 ½ tsp Halen Môn Pure Sea Salt
METHOD
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Melt the butter on a medium heat in a large pan. Roughly chop the kataifi and add to the pan and cook, stirring often for 8-10 minutes or until the pastry is crispy and starting to turn a golden colour. Remove from the pan and set aside.
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Melt the chocolate gently in a bowl over a pan of simmering water. Remove the pan from the heat once melted and add the coconut oil. Stir to combine. Keep the chocolate in the bowl over the pan as the residual heat should keep the chocolate from firming up while you make the cups.
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Mix three quarters of the pistachios in with the kataifi before adding the tahini, pistachio paste and half a tsp of salt. Mix well so that the mixture is completely combined.
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Have your cake cases ready in a tray and gently pour enough chocolate into each to cover the base. Then add a generous tablespoon of the filling to each before pouring over the remaining chocolate to cover. Leave for 5 minutes to start to set before topping with the rest of the bashed pistachios and the sea salt before refrigerating for 2+ hours.
