If you are ready to impress your friends and family with a dessert that’s both decadent and bursting with Middle Eastern charm, look no further than this amazing Knafeh Pistachio Chocolate Bar Recipe. This creation combines the crispy, golden strands of kataifi pastry with luscious pistachio cream and rich, tempered milk chocolate, resulting in a bar that offers both texture and flavor in perfect harmony. Every bite is a delightful marriage of crunchy, creamy, and chocolaty goodness that feels as luxurious as it sounds, making it the ultimate treat for any occasion.
Ingredients You’ll Need
This recipe keeps things wonderfully simple yet essential, with each ingredient playing a crucial role in building those unforgettable layers of taste, texture, and color. From the nutty pistachio cream to the crackling kataifi, it’s these thoughtful choices that make the magic happen.
- 400g milk chocolate couverture: Use high-quality couverture chocolate for a smooth, glossy finish that melts beautifully.
- 200g kataifi or shredded phyllo pastry: This creates the signature crispy texture unique to knafeh-inspired desserts.
- 3 tbsp unsalted butter: Adds richness and helps toast the kataifi to golden perfection.
- 200g pistachio cream: Brings that vibrant green hue and nutty sweetness that complements the chocolate perfectly.
- 1 tsp tahini: A subtle, earthy undertone that balances the sweetness and enhances the pistachio flavor.
- 400g milk chocolate couverture (additional): Used for tempering and coating the bar to ensure a crisp snap and gorgeous shine.
How to Make Knafeh Pistachio Chocolate Bar Recipe
Step 1: Prepare the Knafeh Pistachio Filling
The secret to a fantastic Knafeh Pistachio Chocolate Bar Recipe is in creating the perfect filling. Begin by chopping the kataifi into manageable pieces and set them aside. Melt the unsalted butter over medium heat in a pan, then add the chopped kataifi. Toast this mixture gently for about 10 minutes, stirring frequently until it turns crispy and golden brown. Once done, transfer the toasted kataifi to a mixing bowl, and stir in the pistachio cream along with a teaspoon of tahini. The result is a luscious, nutty filling that balances crunch with velvety texture.
Step 2: Temper the Milk Chocolate
Tempering chocolate is the key to that professional look and satisfying snap we all love. Heat a saucepan half-filled with water until it simmers gently, then place two-thirds of the milk chocolate couverture in a heatproof bowl above it, making sure the bowl doesn’t touch the water. Gently melt the chocolate until it reaches about 100°F (38°C), being careful not to overheat beyond 115°F (46°C). This careful heating sets the stage for glossy, perfectly set chocolate.
Step 3: Cool the Chocolate
Once melted and at the right temperature, remove the bowl from the heat. Add the remaining third of unmelted chocolate chips to the bowl and stir continuously to cool the mixture down to about 84°F (29°C). This cooling step sets the crystals for that perfect finish to the chocolate coating.
Step 4: Coat the Mold
To form the chocolate bar, pour about two tablespoons of the tempered chocolate into your mold. Tilt the mold to coat the inside evenly with a thin layer of chocolate. Then chill this in the refrigerator for 10 minutes to let the coating set firmly, creating a beautiful chocolate shell to hold the filling.
Step 5: Fill and Chill
Next, spoon the knafeh pistachio filling into the chocolate-coated mold, spreading it evenly. Pour more of the tempered chocolate over the filling, ensuring it’s fully covered to seal it all in. Smooth out the surface and pop the mold into the fridge for about one hour so everything sets perfectly into a firm, delicious bar.
Step 6: Demold and Decorate
Carefully remove the now-set chocolate bar from the mold. If you’re feeling creative, drizzle with melted colored chocolate to brighten up the presentation and add a festive touch. This final flourish makes the Knafeh Pistachio Chocolate Bar Recipe not just a dessert but a feast for the eyes, ready to be enjoyed immediately or gifted to someone special.
How to Serve Knafeh Pistachio Chocolate Bar Recipe
Garnishes
To highlight the richness and the beautiful Middle Eastern roots of this dessert, sprinkle some crushed pistachios or a light dusting of edible gold dust on top. A few fresh rose petals or a drizzle of honey add an elegant floral note that pairs wonderfully with the pistachio cream.
Side Dishes
This rich Knafeh Pistachio Chocolate Bar Recipe pairs beautifully with a light, refreshing side like a citrus fruit salad or a scoop of rosewater-infused ice cream to provide a cooling contrast. A cup of strong Arabic coffee or mint tea also complements the complex flavors perfectly.
Creative Ways to Present
Cut the bars into bite-sized pieces to serve as part of a dessert platter alongside other Middle Eastern sweets such as baklava or maamoul. Alternatively, wrap individual bars in parchment and tie with twine for a gorgeous homemade gift that friends and family will adore.
Make Ahead and Storage
Storing Leftovers
Once made, keep your knafeh pistachio chocolate bars in an airtight container in the refrigerator. This preserves the crisp chocolate shell and prevents the filling from spoiling. They stay fresh for up to 4 days, maintaining that delightful texture and flavor balance.
Freezing
If you’d like to prepare this treat well in advance, it freezes beautifully. Wrap each bar tightly in plastic wrap and place them in a freezer-safe container. Frozen bars will keep their flavor and texture for up to 1 month. When ready to enjoy, thaw in the refrigerator overnight for best results.
Reheating
To bring your dessert back to ideal eating temperature, let the bars sit at room temperature for about 15 minutes before serving. Avoid microwaving, as this can cause the chocolate shell to soften or lose its crispness.
FAQs
What is kataifi pastry and where can I find it?
Kataifi is a very fine shredded phyllo dough used traditionally in Middle Eastern and Greek desserts. You can usually find it in Middle Eastern grocery stores or the frozen section of well-stocked supermarkets.
Can I substitute pistachio cream with something else?
While pistachio cream gives this dessert its signature flavor and texture, ground pistachios mixed with a little honey or cream cheese can be a suitable substitute if you don’t have pistachio cream on hand.
Why is chocolate tempering important for this recipe?
Tempering stabilizes the chocolate crystals, giving your bar a glossy finish, firm snap, and preventing it from melting too quickly at room temperature. It’s essential for that professional look and mouthfeel.
Can I make this recipe vegan or dairy-free?
To make a vegan version, use dairy-free chocolate and vegan butter substitutes. Just ensure the pistachio cream and tahini are free from animal products as well. The texture will be very similar, with all the same flavor layers.
How long does the Knafeh Pistachio Chocolate Bar Recipe take to make?
From start to finish, this recipe takes about 50 minutes, plus chilling time. It’s definitely worth the wait for a dessert that tastes like it took much longer to create!
Final Thoughts
The Knafeh Pistachio Chocolate Bar Recipe is truly a showstopper, blending textures and flavors from crisp kataifi to silky chocolate and nutty pistachio in a way that feels both exotic and comforting. I can’t wait for you to try this one and see the delight on your loved ones’ faces when they take their first bite. Trust me, once you make this, it will become a favorite go-to dessert for celebrations and cozy nights alike.
Print
Knafeh Pistachio Chocolate Bar Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
Indulge in a decadent Knafeh Pistachio Chocolate Bar, combining crispy toasted kataifi pastry with rich pistachio cream and smooth tempered milk chocolate. This 50-minute dessert features layers of crunchy, nutty filling encased in a glossy chocolate shell, perfect for sharing with family and friends.
Ingredients
Chocolate
- 400g milk chocolate couverture (divided)
- Additional colored melted chocolate for decoration (optional)
Filling
- 200g kataifi or shredded phyllo pastry
- 3 tbsp unsalted butter
- 200g pistachio cream
- 1 tsp tahini
Instructions
- Prepare the knafeh pistachio filling: Chop the kataifi pastry into smaller pieces and set aside. Melt unsalted butter in a pan over medium heat, then add the chopped kataifi. Toast for about 10 minutes, stirring occasionally, until the pastry is crispy and golden brown. Transfer the toasted kataifi to a mixing bowl. Add the pistachio cream and tahini, and mix thoroughly until combined.
- Temper the chocolate: Fill a saucepan halfway with water and heat over medium until simmering. Place two-thirds of the milk chocolate couverture in a heatproof bowl. Turn off the heat and place the bowl over the simmering water, melting the chocolate gently until it reaches 100°F (38°C), making sure not to exceed 115°F (46°C).
- Cool the chocolate: Remove the bowl from the heat and stir in the remaining one-third of the chocolate couverture to cool the mixture. Continue stirring until the chocolate temperature lowers to 84°F (29°C), indicating it is tempered.
- Coat the mold: Pour 2 tablespoons of the tempered chocolate into the chocolate mold, tilting and swirling it around to evenly coat the interior. Place the mold in the fridge for 10 minutes to set the chocolate shell.
- Fill and chill: Spoon the knafeh pistachio filling into the chocolate-coated mold, then pour more tempered chocolate on top to cover and seal the filling. Spread the chocolate evenly and return the mold to the fridge, chilling for 1 hour to fully set.
- Demold and decorate: Carefully remove the chocolate bar from the mold once completely set. Optionally, drizzle with colored melted chocolate for decoration. Serve immediately and enjoy.
Notes
- Ensure chocolate is tempered correctly to achieve a shiny finish and a crisp snap.
- Use fresh pistachio cream for the best flavor and texture.
- Storing the chocolate bars in a cool, dry place will maintain their texture and freshness.
- Kataifi can be found in Middle Eastern or specialty stores; substitute with finely shredded phyllo pastry if unavailable.
- If colored chocolate is not available, you can decorate with crushed pistachios or edible gold dust.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
