Dubai Chocolate Strawberries
The Dubai Chocolate craze started last summer and it really hasn’t slowed down…and honestly i’m glad because I think it is insanely delicious. I took this creamy crunchy sweet and enrobed strawberries in it for a treat that will truly thrill your senses. First you get that perfect crispy crunch from the kataifi, then that creamy , dreamy chocolate and then finally you are hit with the sweet and juicy berry! They were everything I wanted and more!
Ingredients-
20-24 medium-large strawberries ( cleaned and dried thoroughly)
75 grams of kataifi pastry (comes frozen, thaw slightly at room temp)
4 tablespoons of unsalted butter, melted
1/4 teaspoon vanilla extract
Pinch of salt
3.5 oz of Pistachio Butter/cream (I used Camp D’oro brand I got on Amazon)
1 1/2 cups of milk chocolate chips
2 teaspoons coconut oil
Optional garnish- bittersweet, dark chocolate or white chocolate melted for drizzling on top
Steps-
Preheat your oven to 325F.
Prepare the Kataifi Pastry by tossing the strands with the melted butter, a pinch of salt and the 1/4 teaspoon of vanilla extract. Lay it our in a single layer on a parchment lined sheet pan and bake in the preheated oven for 10-15 minutes or until golden brown and crispy. Remove from the oven and cool slightly, about 5 minutes.
Place the toasted kataifi in a bowl and pour the pistachio butter over top. Toss to coat completely, breaking up the kataifi.
In a microwave safe bowl or in a double boiler, melt the milk chocolate chips and coconut oil until shiny and smooth.
Dip each strawberry in the milk chocolate and then into the pistachio kataifi mixture. You may need to use your fingers to adhere some of it onto the chocolate.
Place the dipped berries on a parchment lined tray and then garnish with a drizzle of melted bittersweet or white chocolate for extra color.
Place them in the fridge to set about 15-20 minutes and then you are ready to enjoy! Store in a sealed container in the fridge!
