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The filled molds placed back in the fridge on the white marble cooktop to set for at least 20 minutes. Once set, the chocolate cups are carefully removed from the molds, ready to be enjoyed

Dubai Pistachio Chocolate Bar

These Pistachio-Stuffed Chocolate Kataifi Cups are a delightful mix of creamy pistachio filling wrapped in chocolate and crispy kataifi dough. Each bite combines the richness of dark chocolate, the nutty creaminess of pistachio butter, and the crunch of golden phyllo dough. This dessert is both elegant and easy to prepare.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine Mediterranean
Servings 6
Calories 731 kcal

Equipment

  • Chocolate molds
  • Microwave Safe Bowl
  • Small Bowl
  • Silicone brush or spoon
  • Cutting Board
  • Sharp Knife
  • Pan (for toasting kataifi)
  • Spatula (for stirring)

Ingredients
  

  • Chocolate Layer:
  • 2 cups dark chocolate chips or sugar-free
  • 3 tablespoons coconut oil divided (or substitute with butter)
  • 2 tablespoons white chocolate chips optional, for decoration
  • Pistachio Filling:
  • 8 ounces raw pistachio butter creamy
  • 1 tablespoon tahini
  • 6 ounces kataifi pastry dough shredded phyllo dough

Instructions
 

Prepare Chocolate Molds:

  • Melt the white chocolate chips (if using for decoration) and drizzle a small amount into each chocolate mold for a decorative design. Set aside to let it harden.
    A chocolate mold on the white marble cooktop with melted white chocolate drizzled in for decoration. The mold is set aside to allow the decorative chocolate to harden.

Make Chocolate Layer:

  • In a microwave-safe bowl, combine the dark chocolate chips and 1 tablespoon of coconut oil. Microwave in 20-second increments, stirring in between, until fully melted.
    A microwave-safe bowl on the white marble cooktop with dark chocolate chips and 1 tablespoon of coconut oil. The chocolate is being melted in the microwave in 20-second increments, stirred to a smooth consistency.
  • Add 2 tablespoons of melted chocolate to each mold, using a silicone brush or spoon to spread the chocolate evenly over the bottom and sides of each mold.
  • Place the mold in the fridge for the chocolate to set while you prepare the filling.

Prepare Kataifi Dough:

  • Place the kataifi (phyllo dough) on a cutting board and chop into smaller pieces.
  • In a pan over medium heat, melt the remaining 2 tablespoons of coconut oil (or butter).
    A cutting board on the white marble cooktop with kataifi dough chopped into smaller pieces. In a pan nearby, 2 tablespoons of coconut oil are melted over medium heat, and the chopped dough is toasted until golden brown.
  • Add the chopped kataifi to the pan and toast, stirring continuously, until golden brown. Remove from heat.

Make Pistachio Filling:

  • To the toasted kataifi, add the pistachio butter and tahini. Stir to combine evenly.
    A bowl on the white marble cooktop as toasted kataifi is combined with pistachio butter and tahini, stirred until evenly mixed into a creamy, nutty filling

Assemble the Cups:

  • Remove the chocolate molds from the fridge and divide the pistachio filling evenly into each mold, pressing it down gently.
  • Add another 2 tablespoons of melted chocolate to cover the filling, using the silicone brush or spoon to spread it evenly.
    The set chocolate molds from the fridge on the white marble cooktop. The pistachio filling is divided evenly among the molds, pressed down gently to fill each cup.

Chill and Serve:

  • Place the molds back in the fridge to set for at least 20 minutes (or in the freezer for 10 minutes).
  • Once set, carefully remove the chocolate cups from the molds and enjoy.