Dubai Chocolate Stuffed Dates

Way easier than making Dubai Chocolate Bars and way more delicious.

Ingredients:

10 Royal Medjool Dates, can substitue with 20 Deglet Noor dates

1 cup Kataifi, finely chopped (thawed at least one hour before use)

1 T butter

1/2 cup pistachio creme (recipe below)

1 cup dark or milk chocolate

1/8 cup crushed pistachios

How To:

1. Butterfly the royal medjool dates lengthwise; discard pits. Do not cut all of the way through. Or substitute pitted deglet noor dates.

   
   

2. Chop the kataifi into fine little pieces

   
   

3. In a pan over medium heat, melt the butter, add the chopped kataifi; sauté, stirring constantly, until crisp and golden. Turn off the heat and stir in the pistachio cream.

   
   

4. Fill each date with about a teaspoon of the pistachio kataifi mixture, pressing it in gently.

   
   

5. With the help of a toothpick, secure each stuffed date, exposing enough toothpick for dipping the dates in chocolate.

   
   

6. Melt the chocolate in a small bowl in the microwave in 30-second intervals; stir frequently until melted and smooth. Dip each stuffed date into the melted chocolate, covering evenly. Place on a tray lined with wax or parchment paper. While still wet, sprinkle the tops with crushed pistachio pieces. Freeze for a few hours until hardened.

   
   

Pistachio Creme Ingredients:

Recipe by. https://www.marcellinaincucina.com/pistachio-cream-recipe/

1 1/4 cup shelled pistachios

4 ounces white chocolate

3/4 cup powdered sugar

1 1/2 T unsalted butter

2/3 cup whole milk

Will keep for two weeks in the refrigerator.

How To:

1. Preheat oven to 300F. Meanwhile, blanch the pistachio kernels in water for 1-2 minutes. Drain; rinse with cool water.

2. Place in a blender or food processor with the powdered sugar (and a pinch of salt, if desired). The consistency should be that of nut butter. Stop and scrape down the sides, as needed. This may take anywhere from a few minutes to ten minutes, or more. Depending on your equipment.

3. Meanwhile, in a small saucepan, melt the chocolate, butter and whole milk. Stir until smooth. Remove from heat and set aside.

4. In the blender or food processor with the ground pistachio mixture, incorporate the melted white chocolate mixture in 3-4 batches ensuring it is smooth and creamy.