Dubai Chocolate Pistachio Cups
The Dubai chocolate trend is still going strong, and I am obsessed. Hence, I am always on the lookout for easy and impressive treats, and I have one fr you, these Dubai Chocolate Pistachio cups are buttery, crunchy, and chocolaty, and don’t require a full day in the kitchen.
I love the ultra decadent combination of kataifi, pistachio cream, and chocolate; truly, I have no idea how I lived before discovering it. Now, to feed my obsession, I also made a Dubai chocolate tiramisu, which is completely no-bake and loaded with pistachio flavor. These chocolate cups are my latest gourmet treat, and I’m amazed at how fancy-looking they turned out, as if they were from a luxury chocolate shop.
Table of contents
The Dubai chocolate pistachio cups are the perfect combination of crispy kataifi, luscious pistachio cream, and sweet chocolate. Topped with pistachios for added crunchiness and a hint of sea salt to enhance the chocolate flavor. The layering process is effortless and satisfying, and the chocolate candies turn out elegant and decadent. If you’re looking for a dessert that’s both elevated and easy to make, this is for you.
Why you will love this recipe
- Unique chocolate handheld treats: I love having something new to give to the kids and my friends, rather than the same old candy. The Dubai chocolate trend took the world by storm, and I know these chocolate cups always impress everyone.
- No baking required: I don’t have to turn on the oven to make this candy either, so it’s perfect for summer.
- Only a few ingredients: To make these candy cups, I use only a handful of ingredients, which I usually order from Amazon.
- Effortless: Anyone can make these in minutes. No special tools or skills needed.
What you will need
- Chocolate: I prefer using Ghirardelli chocolate for this recipe. It is my favorite brand and always melts smoothly.
- Liquids: I use unsalted butter for browning the katafi dough, and then I mix it with pistachio cream and tahini for an extra nutty flavor.
- Toppings: I top each one with a bit of sea salt and crumbled pistachios for texture. The sea salt also enhances the sweetness.
How to make
Prepare the pans: First, I line two muffin pans with cupcake liners.
Make the filling: Then, I chop up the kataifi dough into small pieces while the skillet preheats. I melt four tablespoons of butter and cook the dough until it is crispy and golden, stirring constantly to prevent burning.
Combine: I mix the browned kataifi in a bowl with a pinch of salt, tahini, and pistachio cream and set it aside.
Melt the chocolate: In a microwave-safe bowl, melt the chocolate in 30-second increments, stirring after each interval.
Fill the cups: After, I pour about a tablespoon of chocolate into each cupcake liner. Just enough to cover the bottom of the liner.
Add filling: Then, I spoon in about 1½ tablespoons of filling into each one, flattening it slightly before leveling them off with the remaining chocolate and topping them with salt and crumbled pistachios.
Chill before serving: Lastly, I chill them for about an hour, or until they are completely set, before serving.
Expert tip
For hardened shiny chocolate
If I plan to make these into bars or want them to have a glossy, hardened snap, I need to temper the chocolate. It’s not that difficult to do, but it does require some time and patience. And you have to get the right kind of chocolate. It must be couverture chocolate with extra cocoa butter.
The trick to tempered chocolate is a candy thermometer. Melt 2/3 of the chocolate until it reaches 115°F (for dark chocolate) or 105°F (for milk chocolate). Then, stir in the remaining chocolate until it reaches a temperature of 82°F to 84°F. Reheat it to 90°F (for dark chocolate) or 86°F (for milk chocolate). This can be done with a double boiler, which is much easier than using a microwave, but either method will work.
More tips to consider:
- Make sure the chocolate is chopped very finely. It will melt more evenly and cool faster.
- Please avoid getting any water in the chocolate, as it will cause it to become gritty.
- Always continue to stir the chocolate to prevent it from getting scorched.
- Use chocolate with the highest percentage of cocoa butter.
- Never heat milk chocolate over 110 degrees F.
Recipe variations and add-ins:
- White chocolate: I have made these with white chocolate, and the kids loved them. The creaminess is absolutely fantastic.
- Add fruit: Sometimes I like to add just a bit of my homemade strawberry jam on top of the pistachio filling for a sort of nut butter and jelly flavor. Any flavor would go great with these cups.
- Different molds: In addition to cups, I have also created chocolate bars, a tart, and even Easter eggs, similar to my homemade peanut butter eggs.
- Golden cups: For special occasions, I like to add edible gold luster dust to the top of my chocolate candy, making them shimmer.
- No kataifi: Since kataifi can be challenging to find, try using shredded wheat or roasted vermicelli as an alternative.
Serving suggestions:
I like to serve these rich and smooth candy cups when I host parties or as a treat at brunch alongside other delicious dishes, such as unique Dubai chocolate overnight oats. Made with Greek yogurt, pistachio sauce, and kataifi with chopped pistachios and melted chocolate, they pair wonderfully with the chocolatey pistachio candy. I make them the night before, so they’re ready to serve the next day.
These chocolates are also delicious as an afternoon snack paired with a hot chocolate. They also make great hostess gifts. I also plan on making them for Christmas and including them in my cookie trays along with Oreo fudge and pink raspberry truffles.
How to store leftovers:
- Refrigerate: Place leftovers in an airtight container, and they can be stored in the refrigerator for up to a week.
- Freezing: Freezing is not recommended.
Frequently asked questions
This usually happens if the kataifi is not toasted long enough. It has to be toasted until it is brown and crispy. But first, make sure the pan is hot enough before adding the kataifi, or it will just absorb the butter instead of getting crispy. Then, wait until it is completely browned and dry all over before removing it from the pan.
If your candy is falling apart, it may be that the filling is too soft. This will happen if there is not enough kataifi or too much of the wet ingredients. If the filling is too watery, the whole thing will fall apart when it is bitten into. It may also be that the chocolate needs to harden for an extended period. Try leaving it in the fridge overnight.
Adding water to the chocolate while it is melting can cause it to seize, resulting in clumping and a grainy texture. Even if it’s just a drop of water, this can ruin the entire batch. Make sure the bowl and utensils are completely dry. Overheating can also cause this, so make sure not to cook the chocolate for too long.
If the chocolate is seized, try adding a teaspoon of boiling water, whisking quickly until it thins out. Continue doing this until it loosens up. However, you’ll then have to add more chocolate, so I hope there’s extra. Another way to do this is to add some fat, such as butter or shortening. Add a tiny bit at a time, heating it and whisking until it is smooth.
More no-bake recipes to try:
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Dubai Chocolate Pistachio Cups
Ingredients
- 3 cups shredded kataifi dough cut into small pieces
- 4 tablespoons unsalted butter
- 1 cup pistachio cream more if you like it creamier
- 2 tablespoons tahini
- pinch of salt
- 3 cups chocolate chips milk, semi-sweet or dark
Garnish:
- Sea salt
- Chopped pistachios
Instructions
- Line two 12-cup muffin pans with cupcake liners and set aside.
- Chop the kataifi dough into small pieces and add it to a large skillet on medium heat. Add the butter, stir, and melt until the kataifi is golden brown, about 15 minutes.
- Transfer the crispy kataifi into a large bowl, add the pistachio cream, tahini, and a pinch of salt, and stir until thoroughly combined. Set aside.
- Add the chocolate to a microwave-safe bowl and microwave in 30-second increments, stirring between each increment, until melted. As you stir, the chocolate will continue to melt due to residual heat, so it's essential to stir between increments. Continue this until the chocolate is completely melted.
- Using a tablespoon, pour chocolate into each cupcake liner and spread it out up to the center of the liner to create a chocolate cup. Freeze for 5 minutes to avoid the chocolate mixing with the filling.
- Scoop the filling into each cup up to the edge of the chocolate, and then flatten the tops.
- Add a tablespoon of melted chocolate on top of each cup and spread it out evenly.
- Immediately sprinkle chopped pistachios and sea salt on top.
- Refrigerate for about 30 minutes to 1 hour, or until the chocolate is set.
- Store them in an airtight container in the refrigerator for up to 5-7 days.
Notes
For hardened shiny chocolate
If I plan to make these into bars or want them to have a glossy, hardened snap, I need to temper the chocolate. It’s not that difficult to do, but it does require some time and patience. And you have to get the right kind of chocolate. It must be couverture chocolate with extra cocoa butter. The trick to tempered chocolate is a candy thermometer. Melt 2/3 of the chocolate until it reaches 115°F (for dark chocolate) or 105°F (for milk chocolate). Then, stir in the remaining chocolate until it reaches a temperature of 82°F to 84°F. Reheat it to 90 degrees F (for dark chocolate) or 86 degrees F (for milk chocolate). This can be done with a double boiler, which is much easier than using a microwave, but either method will work.More tips to consider:
- Make sure the chocolate is chopped very finely. It will melt more evenly and cool faster.
- Please avoid getting any water in the chocolate, as it will cause it to become gritty.
- Always continue to stir the chocolate to prevent it from getting scorched.
- Use chocolate with the highest percentage of cocoa butter.
- Never heat milk chocolate over 110 degrees F.