Pistachio Filled Choc Spheres (Print Version)
# Ingredients:
→ Filling Base
01 -
200 g shredded kataifi dough (kunefe)
02 -
75 g melted butter
03 -
150 g chopped white chocolate
04 -
1.5 teaspoons plain cooking oil (avocado or corn oil, if needed)
→ Flavoring & Coating
05 -
150 g smooth pistachio butter or ground unsalted pistachios
06 -
1 pinch of table salt
07 -
400 g melty dark chocolate (55-65% cocoa), properly tempered
08 -
3 tablespoons crushed pistachios, for sprinkling
# Instructions:
01 -
Snip the kataifi strands into tiny bits (about 2.5 cm long) and tease them apart with your fingers until they're fully separated.
02 -
Put the butter and cut kataifi in a pot at medium heat. Keep stirring until they turn golden and crunchy. Break up clumps using two forks for extra crunch. Let them cool all the way.
03 -
Gently warm the white chocolate with oil (if you want) in a heat-safe bowl using short microwave bursts or over steaming water. Stir in the pistachio butter and salt until everything's smooth. Cool it down completely.
04 -
Dump the crunchy kataifi into your pistachio mixture and stir until everything's mixed up nicely. If it seems too soft, stick it in the fridge to firm up.
05 -
Take the mixture and shape it into 16 little balls (about 30 grams each). Line them up on a tray with parchment or wax paper and freeze them until they're solid.
06 -
With two forks, roll each frozen ball in the tempered dark chocolate, making sure they're totally covered. Tap off extra chocolate and put them on wax paper.
07 -
Right away, scatter chopped pistachios on top while the chocolate's still wet. Wait for them to harden completely before you eat them.
# Notes:
01 -
Make sure your kataifi strands are super crispy before you mix them in - that's what gives these treats their amazing crunch.
02 -
You can keep these treats in a sealed container for a week at room temp or two weeks in your fridge.