Description
Decadent no‑bake chocolate truffles filled with crunchy pistachio‑kataifi kunefe and creamy pistachio‑white chocolate center, coated in dark chocolate.
Ingredients
- 200 g dark chocolate (55–65% cocoa), plus extra for coating
- 150 g white chocolate
- 100 g pistachio butter (100% pistachios) or high‑quality pistachio cream
- 70 g shredded kataifi (kunefe) pastry
- 40 g unsalted butter
- Pinch of salt
- 1 tsp neutral oil (optional, for smoother filling)
Instructions
- Toast kataifi: finely chop/fluff strands, then sauté in butter over medium heat until golden brown and crispy. Cool.
- Make pistachio cream: melt white chocolate, stir in pistachio butter (and oil if using), mix until smooth.
- Combine: fold cooled kataifi and salt into pistachio‑white chocolate mixture until evenly coated.
- Shape balls: scoop mixture into 30 g portions and roll into balls. Freeze until firm (~30 min).
- Coat in chocolate: melt dark chocolate, dip frozen balls, let excess drip off, place on parchment.
- Finish & set: top with chopped pistachios if desired; let chocolate set fully before serving.
- Store in airtight container at room temp (or fridge if warm) for up to a week. Bring to room temp before serving.
Notes
- Use real white chocolate made with cocoa butter for best taste and texture.
- Freezing filling balls makes coating easier and neater.
- Quality of dark chocolate affects final flavor—aim for 55–65% cocoa.
- Pistachio butter can be homemade by blending roasted pistachios until smooth.
- To preserve crunch, store at room temp in a cool environment.