ingredients:
- 2 bars dark chocolate (about 200g total)
- 1/2 cup kataifi, chopped
- 3/4 cup Pistakio Creamy Pistachio Spread (sub Pistakio Crunchy Pistachio Spread to keep this gluten-free)
- Optional fillings: Fresh strawberries, cut into heart shapes and/or raspberry jam
instructions:
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Melt the chocolate: Break the chocolate into pieces and melt in a heat-safe bowl in 20–30 second increments, stirring between each round, until smooth.
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Spoon a thin layer of melted chocolate into the bottom of each cavity of your silicone mold. Use the back of a spoon to gently push the chocolate slightly up the sides. Transfer to the refrigerator and chill until set, about 10–15 minutes.
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In a small bowl, mix the chopped kataifi with the Pistakio Creamy Pistachio Spread until combined. Spoon the mixture into each chocolate-lined mold, leaving a little space at the top. Optionally, you can press a small strawberry heart or raspberry jam into the center of the filling.
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Spoon more melted chocolate over the filling to fully seal each truffle. Smooth the tops if needed. Return the mold into refrigerator and chill until fully set, about 1 hour.
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Once set, gently pop the truffles out of the mold. Serve chilled or at cool room temperature and enjoy!
