Name: Dubai Chocolate Truffles
Prep time: 35 min
Cook time: 10 min
Total time: 2 h 45 min
Yield: 28
Cuisine: American
Ingredients: 2 tablespoons butter; 2 cups kataifi (shredded phyllo dough); 3/4 cup pistachio cream; 2 tablespoons tahini; 4 ounces semisweet chocolate, chopped (2/3 cup); 4 ounces milk chocolate melting wafers; 2 tablespoons finely chopped pistachios

Ingredients

28 serv.

2 tablespoons butter
2 cups kataifi (shredded phyllo dough)
3/4 cup pistachio cream
2 tablespoons tahini
4 ounces semisweet chocolate, chopped (2/3 cup)
4 ounces milk chocolate melting wafers
2 tablespoons finely chopped pistachios

Instructions

Tap a step to mark it done

1 Melt butter in a skillet over medium-low heat. Add kataifi; cook and stir until golden brown, 4 to 6 minutes.
2 Stir together pistachio cream, tahini, and kataifi in a large bowl. Freeze mixture in bowl or in a loaf pan, covered, until firm, about 1 hour.
3 Line a baking sheet with parchment paper. Scoop mixture into balls with a 2-teaspoon (#60) scoop. Roll between your palms to form round balls. Place on the prepared baking sheet. Freeze, covered, until set, at least 1 hour or overnight.
4 Line another baking sheet with parchment paper. Combine semisweet chocolate and melting wafers in a small bowl; microwave on High, stirring every 30 seconds, until smooth, about 2 minutes. Working in 3 batches, while keeping remaining balls in freezer, dip a ball in melted chocolate using a fork, turning to coat. Transfer to prepared baking sheet. Immediately sprinkle with pistachios. Repeat with remaining balls. Freeze until set, about 15 minutes. (Store in an airtight container at room temperature up to 2 weeks.)