Dubai Chocolate Cups
These Dubai Chocolate Cups are little bites of happiness, made with love and a touch of Middle Eastern flair. Each one has a smooth chocolate shell that cracks gently when you bite into it, giving way to a rich filling that’s hard to resist. The inside is a mix of homemade pistachio cream and toasted kataif, nutty, creamy, and just the right amount of crunchy. It’s a flavor and texture combo that feels both comforting and exciting at the same time.
Ingredients
Pistachio Cream with Condensed Milk ((makes about 1 pound-450g of pistachio cream)
- 5 oz (150g) shelled, unsalted pistachios
- 2/3 cup (200g) sweetened condensed milk
- 2 oz (60g) white chocolate
- 3 tbsp (45g) coconut oil
- 1/4 tsp (1g) salt
- 1 tsp matcha powder , for color, optional
Kataif Filling
- 2 oz (50g) kataif pastry
- 2 tsp (10g) butter
- 1/2 cup (120g) pistachio cream
For Topping
- 1/2 cup (120g) pistachio cream , to top the kataif filling
For Chocolate Cups
- 7 oz (200g) milk chocolate
- 2 oz (60g) semisweet chocolate , for tempering
For Garnish
- pistachios , finely chopped
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 (3–5 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 kataif–pistachio 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 5–10 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 15–20 minutes until fully set.
Nutrition
Serving: 1cupCalories: 145kcalCarbohydrates: 14.2gProtein: 4.7gFat: 8.62gSaturated Fat: 2.136gPolyunsaturated Fat: 1.92gTrans Fat: 0.02gCholesterol: 6mgPotassium: 215mgFiber: 1.7gSugar: 8.91gVitamin A: 146IUVitamin C: 0.8mgCalcium: 54mgIron: 0.84mg