Dubai Chocolate Cups
Make irresistible Dubai Chocolate Dessert. Rich, creamy, delicious. Try this recipe at home and treat your loved ones!
Ingredients
For the Cremeux:
- 1 cup Water
- ½ cup Milk powder
- 1 cup Whipping cream
- 1 pinch Pink salt or to taste
- 1 tsp Vanilla essence
- 4 Egg yolks
- 1½ tbsp Caster sugar
- 350 gr White Chocolate chopped
For the Kunafa Filling:
- 3 tbsp Butter
- 150 gr Kataifi dough
- 150 gr Pistachios roasted
- 2 tsp Cooking oil
- 100 gr Melted white chocolate
- 2 tbsp Cream room temperature
- 2-3 Drops Green food coloring
For Assembling:
- Chocolate sponge cake
- Sugar syrup
- Chocolate ganache
- Pistachio (for decoration)
Instructions
Prepare the Cremeux:
- In a saucepan, combine the water, milk powder, whipping cream, pink salt, and vanilla essence. Whisk until well combined. Place the saucepan over low heat and cook for 1-2 minutes, stirring continuously. In a separate bowl, whisk together the egg yolks and caster sugar until well combined. Gradually add ½ cup of the cream mixture to the egg yolk mixture, stirring to temper the eggs. Pour the entire egg mixture back into the saucepan and cook on low heat, stirring continuously, until it thickens. Add the chopped white chocolate to the saucepan, mixing until melted and smooth. Turn off the heat and blend the mixture until smooth in texture. Transfer the cremeux to a bowl, cover the surface with cling film, and refrigerate for at least 4 hours or until set. Once set, remove the cling film and transfer the cremeux to a piping bag. Set aside.
Prepare the Kunafa Filling:
- In a frying pan, melt the butter over low heat. Add the kataifi dough and cook, stirring frequently, until it turns light golden. Remove from heat and let it cool. In a grinder, add the roasted pistachios and grind until fine. Add the cooking oil to the ground pistachios and blend again. Mix in the melted white chocolate, cream, and green food coloring. Grind until well combined. In a bowl, combine the ground pistachio mixture with the cooled kataifi dough (reserve 2-3 tbsp for garnish) and mix well. Set aside.
Assembling the Chocolate Cups:
- In a serving cup, place a layer of chocolate sponge cake and drizzle with sugar syrup. Pipe the chocolate cremeux over the cake, then add the prepared pistachio kunafa filling on top and press gently to compact it.Again repeat the process, then spread a layer of chocolate ganache on top. Decorate with cream and the pistachio on top.Serve chilled and enjoy!