Description
A decadent Middle Eastern dessert featuring rich chocolate balls wrapped in crispy kunefe pastry, topped with crushed pistachios.
Ingredients
Scale
For the Crust:
- 200g dark chocolate (70% cocoa)
- 100ml heavy cream
- 1 cup kunefe pastry (kataifi)
- 50g unsalted butter (melted)
- 1/4 cup crushed pistachios
- 2 tbsp sugar syrup
- 1 tsp rose water
- Pinch of salt
Instructions
1. Prepare the Crust:
- Melt dark chocolate with heavy cream in a double boiler, stirring until smooth. Chill for 1 hour until firm.
- Shape chilled chocolate mixture into small balls (about 1-inch diameter).
- Separate kunefe pastry strands and mix with melted butter. Wrap each chocolate ball tightly with kunefe.
- Bake wrapped balls at 180°C (350°F) for 8-10 minutes until golden and crispy.
- Drizzle with sugar syrup mixed with rose water and garnish with crushed pistachios.
- Serve warm for best texture contrast between crispy exterior and molten chocolate center.
Notes
You can customize the seasonings to taste.