Ice Cube Tray Pistachio Kataifi Bites 💚Glossy dark chocolate cubes, viral pistachio kataificrunch — Dubai chocolate magic in 20 minutes, zerofancy equipment.

⚡

🧾 INGREDIENTS

🍫 Dark Chocolate Shell

・400g (14oz) good quality dark chocolate (60-70%),

chopped

・1 tbsp coconut oil

🌾 Toasted Kataifi

・150g (5oz) kataifi pastry (shredded phyllo dough),

thawed

・60g (¼ cup) unsalted butter

・1 tbsp granulated sugar

・¼ tsp salt

💚 Pistachio Cream Filling

・250g (¾ cup + 2 tbsp) pistachio cream spread

・80g (⅓ cup) tahini

・40g (¼ cup) finely chopped pistachios

・1 tsp vanilla extract

・Pinch of salt

✨ Optional Boost

・2 tbsp white chocolate, melted (for swirl)

・Edible gold leaf

🛠️ Equipment

・1 silicone ice cube tray (16-cube) or 2 trays

・Pastry brush

・Small piping bag or plastic bag

🔢 INSTRUCTIONS

🍫 Melt 250g of the dark chocolate with coconut oil in a

heatproof bowl over simmering water until smooth.

🖌️ Brush the inside of each ice cube tray cavity

generously with melted chocolate, coating walls evenly.

❄️ Place the tray in the freezer for 10 minutes until the

chocolate sets firm.

🌾 Cut kataifi into 1-inch pieces, toast in butter with

sugar and salt over medium heat 6-8 minutes until

deeply golden and crispy.

❄️ Cool the toasted kataifi completely on a tray.

💚 Mix pistachio cream with tahini, chopped pistachios,

vanilla and salt until smooth and combined.

🌬️ Fold the cooled crispy kataifi into the pistachio

mixture until evenly coated.

🥄 Spoon the pistachio kataifi filling into each chocolate

-lined cavity, filling about ¾ full.

🍫 Melt the remaining 150g chocolate, spoon over the

filling to seal the bottoms completely.

❄️ Freeze for 1 hour until solid, pop the cubes out of the

silicone tray and serve at room temperature.