Pistachio Kataifi Truffles (Print Version)
# Ingredients:
01 -
7 ounces (200g) kataifi pastry (shredded phyllo dough)
02 -
⅓ cup (75g) butter
03 -
5.3 ounces (150g) white chocolate
04 -
1.5 teaspoons neutral vegetable oil (avocado or corn oil) - optional
05 -
5.3 ounces (150g) natural pistachio butter (or roasted unsalted pistachios)
06 -
1 pinch salt
07 -
14.1 ounces (400g) dark chocolate (55-65% cocoa)
08 -
3 tablespoons chopped pistachios, for decoration
# Instructions:
01 -
Start by preparing the kataifi pastry, which gives these truffles their unique texture. Take the delicate strands and chop them into smaller pieces, about 1 inch (2.5 cm) in length. Then use your fingers to gently fluff and separate the threads, creating more surface area for toasting. This extra step makes a huge difference in the final texture!
02 -
Place a pot over medium heat and add the butter along with your prepared kataifi. Toast the mixture, stirring constantly to prevent burning, until the pastry turns a beautiful golden brown and becomes delightfully crispy. While toasting, use two forks to further separate the threads - this will maximize the crunch factor! Once perfectly toasted, remove from heat and let the mixture cool completely.
03 -
In a heatproof bowl, melt the white chocolate either in short 10-15 second bursts in the microwave (stirring between each) or gently over a double boiler. If you're using the optional vegetable oil, add it now - it helps create an extra creamy texture. Once melted, stir in the pistachio butter and a pinch of salt until the mixture is smooth and well combined. Allow this luscious pistachio cream to cool completely.
04 -
Once both mixtures have cooled, add the crispy toasted kataifi to the pistachio cream and fold together until everything is evenly distributed. If the mixture seems too soft or runny to shape, pop it in the refrigerator until it firms up. When ready, shape the mixture into 16 small balls (about 1.1 ounces/30 grams each). Place them on a tray lined with parchment or wax paper and transfer to the freezer until they're quite firm - this makes the chocolate coating process much easier!
05 -
Temper your dark chocolate (see notes for method) or simply melt it with a bit of coconut oil for shine. Working with one frozen ball at a time, use two forks to dip each pistachio-kataifi ball into the melted chocolate. Roll it around until completely covered, then lift it out, gently tapping the fork on the edge of the bowl to remove excess chocolate. Carefully place the coated truffle back on the parchment paper.
06 -
While the chocolate is still wet, sprinkle each truffle with a few pieces of chopped pistachios for decoration and that gorgeous pop of green color. Allow the truffles to set completely at room temperature (or pop them in the refrigerator for a few minutes to speed up the process). Once set, transfer these elegant treats to a serving plate and prepare for compliments!
# Notes:
01 -
These unique truffles combine crispy kataifi pastry with creamy pistachio filling and rich dark chocolate for an extraordinary textural experience.
02 -
For a thicker chocolate shell, double-dip the truffles after the first coating has set.
03 -
If you can't find pistachio butter, see the notes for making your own from roasted pistachios.