Chocolate Balls with Pistachio Filling (Print Version)
# Ingredients:
→ Filling Base
01 -
200 g kataifi pastry (kunefe)
02 -
75 g butter
03 -
150 g white chocolate
04 -
1.5 teaspoons neutral vegetable oil (avocado or corn oil, optional)
→ Flavoring & Coating
05 -
150 g natural pistachio butter or roasted unsalted pistachios
06 -
1 pinch of salt
07 -
400 g dark chocolate (55-65% cocoa), melted and tempered
08 -
3 tablespoons chopped pistachios, for decoration
# Instructions:
01 -
Chop the kataifi pastry into smaller pieces (approximately 2.5 cm length) and fluff thoroughly with your hands to separate the threads.
02 -
Transfer the butter and chopped kataifi to a pot over medium heat. Toast while stirring constantly until golden brown and crispy. Use two forks to further separate the threads for extra crunchiness. Allow to cool completely.
03 -
Melt the white chocolate with oil (if using) in a heatproof bowl using 10-15 second microwave bursts or a double boiler. Add the pistachio butter and salt, stirring until fully combined. Let the mixture cool completely.
04 -
Add the toasted kataifi to the pistachio cream and mix until evenly combined. If the mixture appears too runny, refrigerate until firm.
05 -
Shape the pistachio-kataifi mixture into 16 small balls (approximately 30 grams each). Place on a tray lined with parchment or wax paper and freeze until firm.
06 -
Using two forks, dip the frozen balls into the tempered dark chocolate, ensuring complete coverage. Shake off excess chocolate and place onto wax paper.
07 -
Immediately sprinkle with chopped pistachios while the chocolate is still wet. Allow to set completely before serving.
# Notes:
01 -
For best texture contrast, ensure the kataifi pastry is thoroughly toasted and crispy before mixing with the pistachio filling.
02 -
The balls can be stored in an airtight container for up to 1 week at cool room temperature or 2 weeks refrigerated.