Introduction
Imagine miniature chocolate cups filled with crunchy golden kataifi pastry and luscious spoonfuls of pistachio spread, Nutella or caramel. These adorable treats bring together crisp, creamy and chocolatey—all in one bite. Perfect for dessert tables, gift boxes or a quick-make treat when you want something special with minimal fuss.
Ingredients
Makes about 24 chocolates
-
100 g (≈3½ oz) Sweetifi Kataifi pastry
-
230 g (≈8 oz) spread of your choice: pistachio spread or Nutella or caramel (or a mix)
-
600 g (≈21 oz) milk or dark chocolate, melted
Method
1. Prepare the kataifi pastry
Bring the kataifi pastry to room temperature (remove from fridge ~2 hours ahead, from freezer ~4 hours ahead) while still in its packet.
With a sharp knife, cut the kataifi into ~1 cm lengths. Separate any strands that are stuck together.
In a large frying pan on medium heat, spread the kataifi in a single even layer. Toss continuously until the strands turn a deep golden colour — about 5-10 minutes. Remove promptly to a bowl so they stop cooking.
2. Make the chocolate cups
Line a 24-hole mini cupcake/muffin tin with paper liners. Spoon about 2 tsp of the melted chocolate into each liner and swirl to coat the sides. Pop into the fridge until the chocolate is set.
3. Fill & finish the cups
Take ~1 tsp of the toasted kataifi pastry and mix in about the same amount of your chosen spread (pistachio, Nutella, caramel) so the crunchy pastry is coated.
Spoon this filling into each chilled chocolate cup. Then top each with about 2 tsp more melted chocolate to seal the filling inside. Refrigerate again until fully set.
For a decorative touch, finish with a small dollop of the kataifi-spread mixture on top of each chocolate.
💡 Sweetifi Tip
Use a mix of fillings in one batch—some pistachio, some Nutella, some caramel—to give your guests or customers variety. And if you’re gifting them, wrap each cup in a mini muffin wrapper and tie with a ribbon for a classy finish.
🍽️ Serving Suggestion
Keep these bites chilled right up until serving time for the best texture—crisp kataifi, creamy filling, and snappy chocolate shell. Ideal alongside a cup of strong coffee or a chilled glass of dessert wine.
Sweetifi Insights
-
Dubai Chocolate & Strawberry Mini Cakes
Ingredients (makes ~8 individual cakes) 150 g / 5.3 oz fillo pastry, finely shredded 300 g / 10.6 oz pistachio spread or cream Chocolate cake base, about 8 small...
-
Mini Chicken & Feta Fillo Pies
Ingredients (makes 8–10 pies) Filling: 1 kg / 2.2 lb chicken thighs, diced 1 Tbsp (≈ 8 g) plain flour ½ Tbsp (≈ 4 g) paprika ½ Tbsp (≈ 4 g) dried oregano Salt &...
-
Mini Nutella Easter Nest Tarts
Ingredients (makes 24 tarts) For the Kataifi Base: 375g / 13.2 oz kataifi pastry 125g / 4.4 oz unsalted butter, melted For the Syrup: 1½...
