Description
A delightful fusion of smooth mascarpone and crunchy pistachio wrapped in a rich dark chocolate shell.
Ingredients
Scale
- 60 g dark chocolate (60–70%)
- 100 g mascarpone cheese
- 50 g ground pistachios
- 1 tbsp unsalted butter
- 1 tbsp sugar syrup or honey
- 25 g shredded phyllo dough (kataifi)
- 1/4 tsp cardamom powder
- 1/2 tsp vanilla extract
Instructions
- In a skillet, melt the unsalted butter over medium heat.
- Add the shredded phyllo and sauté until it turns golden and crispy.
- Stir in ground pistachios, cardamom powder, and sugar syrup or honey, cooking briefly to blend flavors, then remove from heat.
- Allow the mixture to cool slightly before folding in the mascarpone cheese and vanilla extract.
- Roll the mixture into small balls, about a teaspoon each, and place on a tray. Freeze for about 30 minutes to set.
- Meanwhile, gently melt the dark chocolate using a double boiler or microwave until smooth.
- Dip each kunefe ball into the melted chocolate, letting excess drip off before placing on a parchment-lined tray.
- If desired, sprinkle crushed pistachios on top before the chocolate sets.
- Refrigerate the chocolate balls until firm. Serve slightly chilled.
Notes
Quality chocolate makes a significant difference. Regularly refrigerate the balls before dipping to maintain their shape.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling, Mixing, Dipping
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 balls
- Calories: 150
- Sugar: 5g
- Sodium: 5mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg