Dubai Chocolate Cups

#Fairbruary

INGREDIENTS

Decoration

100 g Coop Naturaplan Cremant chocolate
150 g pistachio creme
70 g Kadayif dough
20 g butter
1 tbsp coconut oil

PREPARATION

Melt butter on a frying pan, add Kadayif dough and cook on medium heat for 3-4 minutes until golden. Transfer Kadayif dough into a bowl and combine with pistachio creme.
Melt chocolate and coconut oil on water bath: place chocolate into a heat proof bowl, then place the bowl on top of a pan filled with water – the bowl should not touch the water.
Bring water to boil, then reduce the heat to low and melt chocolate together with coconut oil, stirring occasionally. Spoon 2 teaspoonfuls of chocolate into a silicon muffin cup and swirl with your hands, so that chocolate covers the bottom and the sides of the mold. Repeat the same with the rest of the molds.
Refrigerate for 10 minutes until the chocolate is set. Place 2 teaspoonfuls of the filling into the molds and cover with the rest of the chocolate. If the chocolate is thick, heat it briefly again.
Sprinkle with chopped pistachios and dried raspberry sprinkles. Refrigerate the cups for another 2 hours until fully set.

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