ingredients:
- 2 bars dark chocolate (about 200g total)
- ½ cup (45g) kataifi, chopped
- ¾ cup (195g) Pistakio Cream (sub Pistakio Crunch to keep this gluten-free)
- optional fillings: fresh strawberries, cut into heart shapes and/or raspberry jam
instructions:
- 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.
- 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.
- in a small bowl, mix the chopped kataifi with the Pistakio Cream 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.
- 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.
- once set, gently pop the truffles out of the mold. serve chilled or at cool room temperature and enjoy!
