You’re most likely uninterested in seeing extra Dubai Chocolate. However simply in case you aren’t (but, lol), right here’s my Pistachio Kunafa Dubai Chocolate Mousse recipe that I promise can be a preferred hit on the dinner desk. As annoying as it’s to see “Dubai Chocolate” throughout social media, you’ve received to confess that it tastes friggin’ scrumptious! And it tastes completely superb too within the type of chocolate mousse, which you’ll simply whip up with my recipe beneath and impress your visitors.
Why You’d Love This Pistachio Kunafa Dubai Chocolate Mousse Recipe
I imply, something with the Dubai Kunafa Chocolate flavour combo is assured to style superb. However what I like most about this recipe is the crunch of the pistachio-kunafa layer, including such an unimaginable texture to the gentle fluffy chocolate mousse. Flavour-wise, the pistachio-kunafa provides a luscious layer of sweetness towards the wealthy & earthy darkish chocolate, creating an expensive mix of all-rounded flavours with each spoonful.
Searching for extra no-bake recipe concepts? Examine these out too:
The way to Make Pistachio Kunafa Dubai Chocolate Mousse at Dwelling
Elements You Want
- Pistachio Cream – I take advantage of Black Milk Pistachio Cream
- Ghee – you’ll be able to substitute with butter with unavailable
- Kataifi Pastry
- Full Fats Milk
- Salt
- Double Cream
- Darkish Chocolate – I take advantage of normal 70% cooking darkish chocolate
- Egg Yolk
- Sugar
Recipe Notes
- Utilizing full-fat milk shouldn’t be strictly a should but it surely’s extremely most popular. It is because full-fat milk accommodates increased fats content material, which ends up in a creamier and extra velvety texture on your chocolate mousse. We like to make use of Jersey Milk, which boosts the flavours too!
- Ensure you are melting the chocolate gently to keep away from any scorching. One of the simplest ways is to place the chocolate in a heatproof bowl and soften it slowly by sitting the bowl over a pot of simmering water. Alternatively, you are able to do it in brief 10-second bursts within the microwave, stirring in between. When chocolate overheats, it seizes and creates a lumpy texture.
- This recipe makes use of egg yolk and it’s crucial that you simply mood it by slowly incorporating the warmed milk in small amount, a number of tablespoons at a time, whereas whisking consistently. That is to make sure that the egg yolk is warmed slowly and never being overheated – you don’t wish to find yourself with scrambled eggs!
- Don’t overwhip the double cream. Goal for gentle peaks to provide your chocolate mousse a light-weight & ethereal texture.
- Ensure you’re gently folding the chocolate and whipped cream collectively till mixed. Overmixing would deflate the mousse and find yourself with a denser texture.
- For the perfect flavour, let the chocolate mousse sit at room temperature for about 5-10 minutes earlier than serving.
Pistachio Kunafa Dubai Chocolate Mousse
The viral Dubai Chocolate, however make it as Chocolate Mousse! The pistachio kunafa layer provides a beautiful crunch to the ethereal fluffy chocolate mousse and it is assured to impress your visitors.
For the Chocolate Mousse
- 1 Egg Yolk
- 2 tbsp White Sugar
- 75 ml Full Fats Milk*
- ½ tsp Salt
- 100 g Darkish Chocolate melted*
- 175 ml Double Cream
For the Pistachio Kunafa Layer
- 2 tbsp Ghee
- 150 g Pistachio Cream melted
- 150 g Kataifi Pastry chopped
Making the Chocolate Mousse
Whisk collectively egg yolk and 1 tbsp sugar.
1 Egg Yolk, 2 tbsp White Sugar
Heat milk in a saucepan over medium-low warmth till it reaches a simmer (the temperature ought to be round 70–80°C). Stir in salt.
½ tsp Salt, 75 ml Full Fats Milk*
Mood the egg yolk by slowly including just some tablespoons of warmed milk at a time*. Whisk consistently till all of the milk is integrated.
Pour the tempered egg combination into the saucepan and carry on low warmth. The combination ought to thicken barely.
Add the melted chocolate and blend till mixed. Take away from warmth and put aside to let it barely calm down.
100 g Darkish Chocolate
In a separate bowl, whip double cream with the remaining 1 tbsp sugar till gentle peaks type.
175 ml Double Cream
Gently fold the whipped cream into the chocolate combination till integrated. Don’t overmix.
Making the Pistachio Kunafa Layer
Soften ghee in a pan over medium warmth.
2 tbsp Ghee
Add the chopped Kataifi pastry and saute until golden in color.
150 g Kataifi Pastry
Add the pistachio cream and blend till mixed. Take away from warmth and put aside.
150 g Pistachio Cream
Assembling, Chilling & Serving
Scoop chocolate mousse right into a dessert glasses/cups.
Unfold a layer of the pistachio-kunafa on prime of the chocolate mousse. Garnish with strawberries if utilizing.
Let chill within the fridge for a number of hours till set or in a single day.
For greatest flavour, allow them to sit in room temperature for 5-10 minutes earlier than serving.
- Utilizing full-fat milk shouldn’t be strictly a should but it surely’s extremely most popular. It is because full-fat milk accommodates increased fats content material, which ends up in a creamier and extra velvety texture on your chocolate mousse. We like to make use of Jersey Milk, which boosts the flavours too!
- Ensure you are melting the chocolate gently to keep away from any scorching. One of the simplest ways is to place the chocolate in a heatproof bowl and soften it slowly by sitting the bowl over a pot of simmering water. Alternatively, you are able to do it in brief 10-second bursts within the microwave, stirring in between. When chocolate overheats, it seizes and creates a lumpy texture.
- This recipe makes use of egg yolk and it’s crucial that you simply mood it by slowly incorporating the warmed milk in small amount, a number of tablespoons at a time, whereas whisking consistently. That is to make sure that the egg yolk is warmed slowly and never being overheated – you don’t wish to find yourself with scrambled eggs!
- Don’t overwhip the double cream. Goal for gentle peaks to provide your chocolate mousse a light-weight & ethereal texture.
- Ensure you’re gently folding the chocolate and whipped cream collectively till mixed. Overmixing would deflate the mousse and find yourself with a denser texture.
- For the perfect flavour, let the chocolate mousse sit at room temperature for about 5-10 minutes earlier than serving.
Save & pin this recipe!
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