After watching the thousandth youtube short / tiktok / what have you about the Dubai chocolate I hopped on the bandwagon and I wasn’t mad about it.
Actually nobody in the house was mad about it, except for being mad that I made a mini-batch.
They disappeared that same day. This never happens, seriously, my silly family members actually do not eat desserts that often.
This dessert looked like it was made of husband Gav. His fav treats are:
- Chocolate
- Pistachio
- Kadayif (of course with pistachios)
- Tiramisu on occasion, though last few trips he hasn’t been that into it
- Meat. Animal bits on fire.
When I saw the trend I was amused that it checked off 3 of his 5 boxes.
You know me I wasn’t about to get a bunch of specialty ingredients like pistachio butter and kataifi (kadayif in Turkish) so I made my with a single-serving of shredded wheat cereal, and it worked!
Instead of the pistachio butter I used tahini and a pinch of matcha. Mr. Gav still loved it! But sure next time I might have to get my hands on some pistachio butter or churn some up at home.
OK, Mind equaled blown and I need you to give it a try! The texture is so fun and unique, you will love it!
Mini-batch Dubai Chocolate Bites
Equipment
- Mini muffin pan or candy molds
Ingredients
Chocolate
- 1/3 cup chocolate chips, or chopped chocolate bar (60 g)
- 2 tsp coconut oil (10 g) sub other oil
Filling
- 1 tbsp pistachio butter (16 g) sub any nut/seed butter + 1/4 tsp matcha powder
- 1 tsp maple syrup (7 g)
- 3 tbsp shredded wheat cereal, crushed (15 g) any brand will do, or shredded coconut should work as well for gluten free
Instructions
- Crush your cereal until meal like (but not turned into flour) I used a mortar and pestle.
- Mix filling ingredients until it turns into a thick paste. Use enough maple syrup to bind it all together.
- Melt chocolate and oil in 30 sec increments in the microwave and stir until smooth.
- Pour about 1 tsp in each cavity or mold, and dollop 1 tsp filling on top. Freeze for 10-20 min to set.
- Cover with more chocolate, about 1-2 tsp each, refrigerate or freeze to set.
- Keep frozen or refrigerated and enjoy!