The Dubai chocolate craze has been going for a number of years now. I haven’t had the original but have tried a few competitors. The ones I’ve tried are nice, I love the kataifi pastry, anything with a bit of texture and crispiness it’s always a yes for me.
Not succumbing to the trend of following the craze, I wanted to try something different, and use peanut butter (as those who know me, know how much I love PB!) instead of pistachio cream. 100% peanuts, pure peanut heaven.
I already had this mini spaceship silicone chocolate mould but you could use any silicone mould you have. The whole process this is quite simple but messy and slightly time-consuming, so good for making a day ahead (if you have a dinner planned or for giving as gifts) or a rainy day when you’re bored!
I used dark chocolate for the shell but you can opt for milk and can swap the smooth peanut butter for crunchy, the recipe is very forgiving.
A little hint, the mistake I made was roasting the kataifi pastry in a frying pan, which took a very long time! However, I have found a much quicker method through the magic of Instagram, where someone posted a video of them using their air fryer, and this was a game-changer, it took half the time and worked just as well. If you don’t have an air fryer then you could use an oven it will be easier.
Peanut butter kadayif chocolate truffles
Crispy, creamy, crunchy peanut butter chocolate truffles
Ingredients
- 100 g Kadayif/Kataifi pastry (shredded)
- 50 g Butter
- 150 g Peanut butter (runny natural)
- 20 g Chopped salted peanuts Optional
- 150 g Dark Chocolate (or milk if you prefer) can be more depending on mould
- 1 tsp Coconut oil
Instructions
- Melt the butter in a bowl and add the kadayif and mix. Place the mix in a dish or lined tray and bake in the airfryer or oven. Keep stirring so it doesn't burn. 2. Meanwhile, In the same bowl add the peanut butter and chopped nuts.3. Add the dark chocolate and coconut oil in a microwave safe bowl, and cook in bursts of 30 seconds, keep stirring until fully melted. 4. Mix in the cooled kadayif and stir till fully combined. 5. Using a teaspoon add the melted chocolate into each mould, making sure it to cover the whole area. Let it set in the fridge before adding the kadayif mix, making sure to press the mixture down gently. Add a layer of chocolate on top covering it top and leaving no holes.
