Dubai Chocolate Filling (Pistachio & Kataifi)

Chef: Mia Hackney Vitamix Sous Chef

Ingredients

• 60g unsalted butter, divided
• 85g kataifi pastry (or crushed filo pastry or shredded wheat cereal), chopped and separated
• 120ml full cream milk
• 114g white chocolate, chopped
• 125g raw pistachios, blanched and skinned
• 15g icing sugar
• ¼ tsp sea salt (optional)

Directions

1. Heat 2 tbsp of the butter in a large frying pan over medium heat.
2. Add the chopped kataifi pastry and toast for about 10 minutes, stirring and breaking it up, until golden and crunchy. Transfer to a mixing bowl.
3. Combine the milk and remaining butter in a microwave-safe bowl. Heat in 30-second bursts until butter is melted and milk is hot.
4. Add the white chocolate and stir until melted. If needed, heat for an additional 15 seconds.
5. Add the melted chocolate mixture, pistachios, icing sugar and salt (if using) to the Vitamix container and secure the lid.
6. Run the Dips & Spreads Program, or start on the lowest speed and quickly increase to the highest speed. Blend for 60 seconds, using the tamper as needed.
7. Transfer pistachio cream to the bowl with toasted kataifi and mix well.
8. To fill chocolates: coat chocolate moulds with melted chocolate and chill until set. Add filling, then top with more melted chocolate. Level, set completely, then unmould.

Recipe Notes

• Blanching and skinning pistachios is essential for the correct colour and flavour.
• Store leftover filling refrigerated in an airtight container for up to 2 weeks, or freeze for up to 3 months.