Get the exact recipe here: https://www.dimitrasdishes.com/viral-...
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Buy The Molds: https://amzn.to/3y5Ov48
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Buy the Pistachio Cream: https://amzn.to/3zNQ3jQ
Buy the Hazelnut Cream: https://amzn.to/3YcGyVn

Ingredients
150g (1 and 1/2 cups) chopped kataifi pastry
350g (12 oz) hazelnut or pistachio cream
2-3 tablespoons unsalted butter
500g (3 cups) milk chocolate
90g (1/2 cup) white chocolate
Equipment:
Chocolate molds
Instructions
Prepare the Kataifi Filling: Roughly chop the kataifi pastry and add it to a deep skillet or pot along with the butter. Cook over medium heat, tossing it in the melted butter until toasted, golden, and crisp. About 8 minutes.

Remove from heat and add the pistachio or hazelnut cream and toss until the kataifi is completely coated (see video). Set aside.

Melt the Chocolate: Add the white chocolate to a heat-proof bowl and melt it over a bain marie or in the microwave. If using the microwave heat it in 20-second increments. Stop when most of the chocolate has melted and there are just a few pieces left. They will melt from the heat of the rest of the chocolate. Overheating chocolate will cause it to burn.

Add the milk chocolate to a bowl and melt it using the same method.

Drizzle some white chocolate into the molds.

Add the milk chocolate and shake around to cover the molds completely. Chill in the freezer for 10 minutes until hardened.

Fill the centers with the kataifi filling. Top with milk chocolate and return the molds to the freezer to chill and set. About 15 minutes.

Remove the chocolates from the molds and trim off any extra chocolate.

Serve. Kali Orexi!!

Notes
The chocolates will keep fresh store in an airtight container in the refrigerator for a few days.

If you cannot find high quality milk chocolate callets you can combine half semi-sweet and half white chocolate to achieve a similar sweetness. Otherwise melt several high quality European chocolate bars.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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