| Category |
Cuisine |
Servings |
Prep Time |
Chill Time |
| Easy |
Fusion |
6-8 |
25 minutes |
2 hours |
This show-stopping dessert features a crunchy, buttery pistachio kataifi base topped with smooth chocolate ganache. Finished with warm melted chocolate just before serving, it’s a perfectly balanced combination of texture and richness.
Chef’s Tip: Lightly toast the kataifi base for added flavor and crunch.
Ingredients
- 2 cups Eastanbul Dried & Shreded Kataifi
- 3 tbsp melted butter
- 1/2 cup finely ground pistachios
- 200g dark or milk chocolate
- 3/4 cup heavy cream
- 1/2 tsp vanilla extract (optional)
- 1/3 cup melted milk chocolate (for drizzling)
Directions
- Preheat oven to 175°C (350°F).
- In a bowl, combine shredded kataifi, melted butter, and ground pistachios.
- Press the mixture firmly into a parchment-lined square or rectangular baking dish.
- Bake for 10–12 minutes until golden and crispy. Let cool.
- Meanwhile, heat heavy cream until hot but not boiling. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth.
- Add vanilla extract if using, then pour the ganache evenly over the cooled pistachio base.
- Chill for at least 2 hours, or until fully set.
- Slice into bars or wedges. Drizzle with melted milk chocolate before serving.
