150 gr. Greek kataifi
150 gr heavy cream
300 gr dark chocolate
150 gr cacao powder
- On 28 July 2024
- In Desserts Recipes
- Difficulty Level: Starter
Chocolate’s
Who doesn't love chocolates and when Rhiannon mentioned trying some truffle recipes i was all in! This post will have nothing to do with family recipes but who knows maybe this will become one.
Lately kataifi has been going a little bit viral, which i totally understand as it has been very underrated in the past, you have so so many options with this fantastic product. You can make amazing sweets and desserts but we also love using it for savory dishes and appetizers.
On this day we made 2 amazing recipes, dark chocolate kataifi truffles and stuffed white chocolates with a pistachio and kataifi filling. Both were so amazing
Rhiannons notes:
Everyone is trying the Dubai chocolates, and when you’re only a 30 minute boat ride away from the island of pistachios, we knew we had to try them for ourselves - along with an extra little treat with the kataifi pastry an individual white chocolate filled with a combination of pistachio spread, whole pistachios, toasted kataifi and sea salt, then a dark chocolate ganache truffle mixed with more of the buttery, toasted kataifi and sea salt. Matches made in heaven!
If you can’t find kataifi or knafeh pastry (especially for you my fellow kiwi’s) you can use filo pastry instead! Use a sharp knife to finely shred some of the pastry from the end of a roll, then drizzle with butter and toast in the oven or a pan until crisp and golden 🤎
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Ingredients
Dark chocolate truffles:
Stuffed white chocolate - 12 mini chocolates:
50 gr. Greek kataifi
250 gr white chocolate
100 gr pistachio chocolate
pinch of salt (rock salt if you have it)
and some pistachios for garnish
Instructions
Dark chocolate truffles
1. Pull your kataifi apart sprinkle your melted butter on top and bake for 10-15 min on 180 C or until golden brown - set aside and let it cool
2. Bring the cream to a boil, pour over the chocolate.
3. Then stir continuously until the chocolate has melted and the ganache is silky.
4. Add your toasted kataifi with a generous pinch of salt.
5. Fold these through, then cover and chill until firm enough to roll.
6. Roll the ganache into balls, then coat in dark cocoa powder.
Instructions
Stuffed white chocolate
1. Pull your kataifi apart sprinkle your melted butter on top and bake for 10-15 min on 180 C or until golden brown - set aside and let it cool.
2. Melt white chocolate to coat your moulds, you may ad a tbsp of oil to make it more silky.
3. Pour the melted chocolate into the moulds, making sure to coat the inside of the moulds, then tap out the excess chocolate and chill. Repeat to add another layer if the chocolate is still translucent!
4. For the filling, mix together the toasted kataifi with the pistachio cocolate spread to bring the mixture together, Sprinkle in some pistachios and a pinch of sea salt, then stir and spoon into the moulds.
5. Cover the top of the chocolates with more melted white chocolate, then use a palette knife or spatula to remove any excess. Set in the fridge, or freezer.
6. Once firm, turn out of the molds and garnish with pistachio spread and pistachios!
Recipe Type : Desserts
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