# Homemade Dubai Chocolate Bar/Cups · What To Cook Today

Homemade Dubai Chocolate Bar/Cups · What To Cook Today takes 1 hr and serves 12.

Recipe by whattocooktoday.com · original: https://whattocooktoday.com/dubai-chocolate-cups.html  
Cuisine: Middle Eastern · Dish: Desserts & baking  
On Meez: https://meezenplace.app/recipes/homemade-dubai-chocolate-bar-cups-pistachio-kunafa-chocolate-bar-cups (with step-by-step Cook Mode)

Luscious pistachio kunafa filling wrapped inside a shell of high-quality milk or dark chocolate. Every bite is crispy, nutty, creamy, and chocolaty — truly a little taste of luxury at home.

## Ingredients (serves 12)

- 300 g pistachio paste (homemade or store-bought)
- 50 g milk powder
- 30 g icing sugar
- 30 g neutral oil (more if needed)
- 200 g kataifi ((shredded filo pastry). I use homemade kataifi)
- 25 g butter (for stir-frying)
- 4 tbsp tahini
- White chocolate
- g el food coloring (optional — but make sure it's oil-based, not water-based!)
- Sweet pistachio butter you prepared from above
- 300 g milk or dark couverture chocolate (I used 60% dark, finely chopped)

## Steps

1. If following the homemade pistachio paste recipe, triple the recipe to have enough with a bit leftover
2. Add the pistachio paste, milk powder, icing sugar, and oil and blend again until smooth and creamy, adding a little more oil if too thick, until the consistency is spreadable
3. Chop the kataifi into smaller pieces
4. Melt the butter and stir-fry the kataifi until golden and crispy
5. Stir the crispy kataifi into the pistachio butter along with the tahini, then set aside
6. Melt the white chocolate and tint it with a little gel food coloring if desired, using gel (not water-based) food coloring to avoid seizing
7. Drizzle a little white chocolate into the bottom of each silicone muffin mold
8. Pop the molds into the fridge to set
9. Melt the dark or milk chocolate gently over a bain-marie until mostly melted, then remove from heat and continue stirring until fully smooth
10. Spoon about 2 tablespoons of melted chocolate into each mold
11. Use the back of a spoon to spread the chocolate up the sides and across the bottom
12. Make sure the shell is about 1/4 inch thick to avoid cracked cups when unmolding
13. Chill again until hardened
14. Once the shells are set, fill each one with the kunafa mixture, leaving about 1/4 inch of space at the top
15. Cover the filling completely with more melted chocolate, smoothing it out with the back of a spoon or small spatula to fully enclose the top
16. Pop them back into the fridge until completely set
17. Once firm, carefully pop the chocolate cups out of the molds
18. Try not to eat half the batch standing in your kitchen
19. Store in the fridge in an air-tight container for 4-5 days, or freeze for up to a month; thaw overnight in the fridge or for an hour at room temperature before eating

## Good to know

### Swaps

- No tahini? You can leave it out, though it adds a nutty depth to the pistachio filling.
- No kataifi? Thin strips cut from filo sheets and toasted in butter give a similar crunch.

### Making it ahead

The pistachio kunafa filling and the chocolate shells can both be made a day ahead and kept in the fridge until ready to assemble.

## Nutrition (per serving, 1 cup, as published by whattocooktoday.com)

- Calories: 391 kcal
- Protein: 10 g
- Carbohydrates: 29 g
- Sugar: 14 g
- Fiber: 6 g
- Fat: 30 g
- Saturated fat: 10 g
- Unsaturated fat: 19 g
- Trans fat: 0.1 g
- Cholesterol: 9 mg
- Sodium: 33 mg