Dubai Chocolate Filling

Make Dubai Chocolate at home! Sweet and creamy pistachio butter mixes with crispy, shredded kataifi pastry to make this viral filling.

Ingredients

• ¼ cup (60 g) unsalted butter, divided
• 3 ounces (85 g) kataifi [or crushed phyllo pastry or shredded wheat cereal], chopped and separated
• ½ cup (120 ml) whole milk
• 4 ounces (114 g) white chocolate, chopped
• 1 cups (125 g) pistachios, blanched and skinned
• 2 Tablespoons (15 g) powdered sugar
• ¼ teaspoon kosher salt, optional

Directions

1. Place 2 tablespoons of butter in a large frying pan over medium heat. Add the chopped kataifi pastry to the pan, breaking it up with a spatula or wooden spoon. Toast the kataifi well all over, about 10 minutes. It should be golden-brown and crunchy. Set aside in a mixing bowl.
2. Place the milk and remaining butter into a microwave-safe bowl. Heat in 30 second bursts until the butter is melted and milk is hot to the touch. Add white chocolate and stir until melted. Heat for another 15 seconds if not melted completely.
3. Place the melted chocolate mixture, skinned pistachios, powdered sugar, and salt (if using) into the Vitamix container and secure the lid.
4. Run the Dips & Spreads Program or start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades if necessary.
5. Transfer the pistachio cream to the mixing bowl with with toasted kataifi and mix well.
6. To fill chocolate: Melt good quality chocolate over a double boiler. Spoon or brush the melted chocolate over chocolate molds and allow the excess to drip off. Let this layer chill and set. Once set, spoon the filling into each mold, smoothing it over evenly with a small spatula. Spoon more melted chocolate over the filling and smooth over. Scrape with a bench scraper to level it and allow to set completely. Once set, carefully unmold the filled chocolates and enjoy!

Notes

Blanching and skinning raw pistachios is ESSENTIAL to get the proper color and flavor in this recipe. (Using toasted pistachios and/or keeping skins on will result in a brown color and bitter flavor.) Leftover filling can be kept refrigerated in an airtight container for up to 2 weeks, or frozen for up to 3 months. Get creative and try this filling in other recipes like cakes, cookies, tarts, pies, donuts, cheesecake, ice cream, hot chocolate, or even waffles/crepes!

Nutrition

1 serving (33 g)

• Calories: 130

• Total Fat: 9g

• Total Carbohydrate: 10g

  • Dietary Fiber: 0g
  • Sugars: 6g

• Protein: 3g

• Cholesterol: 10mg

• Sodium: 35mg