How to make
The milk chocolate and dark chocolate are melted together using a double boiler. The chocolates are stirred gently until completely melted and smooth.
The white chocolate is melted separately.
A chocolate mold or a small rectangular container (such as an ice cream box) is prepared. A thin stream of the melted white chocolate is drizzled across the bottom of the mold. This will create decorative streaks once the chocolate is set and sliced.
Half of the melted milk and dark chocolate mixture is poured into the mold and spread evenly to form the base layer.
The mold is placed in the refrigerator for several minutes so the chocolate can firm up.
Meanwhile the filling is prepared.
The kataifi pastry is chopped into small pieces and placed in a pan with the butter. It is toasted over medium heat while stirring until it becomes golden and crispy.
Once the kataifi is ready, it is removed from the heat and mixed with the pistachio cream and sesame tahini. The mixture is stirred until evenly combined and forms a rich nutty filling.
The mold with the chilled chocolate base is removed from the refrigerator and the kataifi pistachio mixture is spread evenly over the chocolate layer.
The remaining melted milk and dark chocolate mixture is poured over the filling and smoothed to cover it completely.
The dessert is placed back in the refrigerator or freezer until the chocolate becomes fully firm.
Once set, the Dubai chocolate is removed from the mold, broken or cut into pieces and served.
Make sure to try our delicious homemade chocolate as well. Don’t miss this creamy homemade vegan chocolate recipe.
