Dubai Chocolate Covered Strawberry Cup

(tap measurement to shuffle units)

(tap text to cross out step)

• Step 1

  If frozen, thaw the kataifi dough and chop it into small pieces.

  • 3 cup kataifi dough, chopped (420 g)
• Step 2

  Heat a pan over medium heat and add the shredded dough. Toast while continuously stirring to prevent burning. This step requires patience, as it needs to reach a golden-brown color.

  • 3 cup kataifi dough, chopped (420 g)
• Step 3

  In a high-speed blender, blend the pistachios until creamy.

  • 1.8 cup pistachios, raw, unroasted, unsalted (227 g)
• Step 4

  Add oil and powdered sugar, then continue blending until smooth.

  • 1/4 cup oil (60 g)
  • 1/4 cup powdered sugar (30 g)
• Step 5

  In separate microwave-safe bowls, melt the white chocolate and milk chocolate in 20-second intervals, stirring between each until smooth.

  • 16 oz white chocolate, melted (454 g)
  • 16 oz milk chocolate, melted (454 g)
• Step 6

  Reserve pistachio butter for drizzling.
• Step 7

  Pour the remaining pistachio butter over the toasted kataifi dough and mix well.
• Step 8

  Add the melted white chocolate to the mixture and combine thoroughly.
• Step 9

  To assemble the cups, drizzle some of the reserved pistachio butter along the inside of your serving cup, followed by a drizzle of milk chocolate.
• Step 10

  Fill the cup halfway with whole strawberries.

  • 10 strawberries, whole (150 g)
• Step 11

  Add scoops of the pistachio-kataifi mixture.
• Step 12

  Top with melted chocolate and repeat the layering process once more.
• Step 13

  Serve and enjoy!