Dubai Chocolate Cups

Instructions

Prepare the pistachio paste.

Blanch the pistachios: Place them in a bowl with boiled water for 5-10 minutes.

Drain, then rub off skins in a kitchen towel. Pat dry.

Place pistachios in a food processor and blend until they turn into a thick paste.

Scrape down the sides often. This may take several minutes.

Melt the white chocolate over a bain-marie over low heat.

Then add it, along with the condensed milk, coconut oil, salt, and matcha (if using), straight into the pistachio paste.

Blend until silky. Set aside until ready to use.

Toast the kataif.

In a dry nonstick skillet, melt the 2 tsp (10g) butter over medium heat.

Add kataif pastry.

Toast, stirring frequently, until deep golden and crisp (35 minutes).

As it toasts, crush the strands lightly with your spatula or spoon. Once cooled, crush more finely with your hands if necessary.

Prepare the chocolate cups.

Gently melt the milk chocolate over a bain-marie, over low heat.

Remove from the heat and add the semisweet chocolate, to temper the chocolate.

Mix until completely melted.

Fill each silicone muffin cup with 1 large teaspoon of chocolate.

Rotate or use the back of the teaspoon to coat up to half the sides of the cup with quite a thick layer of chocolate.

Refrigerate for about 10 minutes to set.

Fill the cups.

Meanwhile, add 1/2 cup of pistachio cream to the cooled toasted kataif.

Mix to combine.

Spoon the kataifpistachio mixture into the 12 chocolate cups, dividing it evenly.

Press lightly so there are no gaps.

Top each with 1 more teaspoon of pistachio paste, and smooth the top.

Place in the fridge for 510 minutes so the filling firms slightly.

Pour or spoon tempered chocolate over the filling.

Spread to cover and join the shell walls.

Chill in the fridge for 1520 minutes until fully set.

Dessert