You may be tired of seeing more Dubai chocolates. But just in caseHoweverlol), this is my pistachio Kunafa Dubai Chocolate Mousse recipe that I promise to be popular on the table. It’s annoying to see “Dubai Chocolate” on social media, and you have to admit it tastes delicious! And it tastes absolutely amazing, in the form of chocolate mousse, you can easily stir and impress your guests with the recipe below.
Why You Like This Pistachio Kunafa Dubai Chocolate Mousse Recipe
I mean, with this Dubai Kunafa chocolate flavor combination will surely taste amazing. But what I like most about this recipe is the pistachio-Kunafa layer crunch, adding an incredible texture to the soft fluffy chocolate mousse. On the Flavour side, the pistachio-Kunafa adds a sweet sweetness to the rich and earthy dark chocolate and creates a full range of flavors with each spoonful of tablespoons.
Looking for more ideas for baking-free recipes? Check out these too:
How to Make Pistachios at Home Kunafa Dubai Chocolate Mousse
The ingredients you need
- Pistachio Cream – I use Black Milk Pistachio Cream
- butter – You can use butter instead of unavailable butter
- kataifi pastry
- Whole milk
- Salt
- Double cream
- Dark Chocolate – I use standard 70% cooking dark chocolate
- yolk
- sugar
Recipe Notes
- Using whole milk is not strict, but highly preferred. This is because whole milk contains a higher fat content, which gives the chocolate mousse a creamier and softer texture. We love using Jersey milk, which also enhances the flavor!
- Make sure you are gently melting the chocolate to avoid any burning heat. The best way is Place the chocolate in a heat-resistant bowl and sit on a pot of boiling water and slowly melt. Or, you can Explode in the microwave for just 10 seconds, stir. When the chocolate is overheated, it grabs and creates a blocky texture.
- This recipe uses egg yolks and must be eased by slowly mixing it with a small amount of warm milk, each tablespoon at a time, while constantly stirring. This is to make sure the yolks will slowly warm and don’t overheat – you don’t want to end up with scrambled eggs!
- Don’t exaggerate the double cream. Aim at the soft peak Give your chocolate mousse a lightweight and airy texture.
- Make sure you fold the chocolate and whipped cream together gently until combined. Over-mixing will deflate the mousse and with a denser texture.
- For optimal flavor, let stand at room temperature for about 5-10 minutes before serving.
Pistachio Kunafa Dubai Chocolate Mousse
this Virus Dubai Chocolate, but use it as a chocolate mousse! The pistachio Kunafa layer adds a lovely crunch to the airy fluffy chocolate mousse that guarantees an impressive impression on your guests.
For chocolate mousse
- 1 yolk
- 2 Spoon White sugar
- 75 ML Whole milk*
- ½ TSP Salt
- 100 g Dark Chocolate melt*
- 175 ML Double cream
For pistachio Kunafa layer
- 2 Spoon butter
- 150 g Pistachio Cream melt
- 150 g kataifi pastry Chopped
Making chocolate mousse
Whisk the egg yolks with 1 tablespoon of sugar.
1 egg yolk, 2 tablespoons white sugar
Heat the milk in a pot over medium-low heat until it reaches heat (the temperature should be about 70-80°C). Stir the salt.
½ teaspoon salt, 75 ml whole milk*
Adjust the egg yolks by slowly adding a few tablespoons of warm milk*. Stir constantly until all the milk is mixed.
Pour tempered egg mixture into the pan and keep low heat. The mixture should thicken slightly.
Add the melted chocolate and mix. Remove from the heat and set aside to allow it to cool slightly.
100g dark chocolate
In a separate bowl, whip the double cream with remaining 1 tablespoon of sugar until soft peaks form.
175ml double cream
Fold the whipped cream gently into the chocolate mixture until blended. Don’t over-mix.
Making pistachio Kunafa layer
Melt ghee in a pot over medium heat.
2 tablespoons ghee
Add chopped kataifi pastry and stir fry until colorful.
150 G Kataifi Pastry
Add pistachio cream and mix until combined. Remove from the fire and set aside.
150 g pistachio cream
Assembly, cold and service
Place chocolate mousse oop in dessert glasses/cup.
Sprinkle a layer of pistachios on top of the chocolate mousse – kunafa. Decorate with strawberries.
Let cool in the refrigerator for several hours until solidified or overnight.
For optimal flavor, let them stand at room temperature for 5-10 minutes.
- Using whole milk is not strict, but highly preferred. This is because whole milk contains a higher fat content, which gives the chocolate mousse a creamier and softer texture. We love using Jersey milk, which also enhances the flavor!
- Make sure you are gently melting the chocolate to avoid any burning heat. The best way is Place the chocolate in a heat-resistant bowl and sit on a pot of boiling water and slowly melt. Or, you can Explode in the microwave for just 10 seconds, stir. When the chocolate is overheated, it grabs and creates a blocky texture.
- This recipe uses egg yolks and must be eased by slowly mixing it with a small amount of warm milk, each tablespoon at a time, while constantly stirring. This is to make sure the yolks will slowly warm and don’t overheat – you don’t want to end up with scrambled eggs!
- Don’t exaggerate the double cream. Aim at the soft peak Give your chocolate mousse a lightweight and airy texture.
- Make sure you fold the chocolate and whipped cream together gently until combined. Over-mixing will deflate the mousse and with a denser texture.
- For optimal flavor, let stand at room temperature for about 5-10 minutes before serving.
Save and fix this recipe!
