Pistachio Kunafa Dubai Chocolate Mousse
The viral Dubai Chocolate, but make it as Chocolate Mousse! The pistachio kunafa layer adds a lovely crunch to the airy fluffy chocolate mousse and it's guaranteed to impress your guests.
Ingredients
For the Chocolate Mousse
- 1 Egg Yolk
- 2 tbsp White Sugar
- 75 ml Full Fat Milk*
- ½ tsp Salt
- 100 g Dark Chocolate melted*
- 175 ml Double Cream
For the Pistachio Kunafa Layer
- 2 tbsp Ghee
- 150 g Pistachio Cream melted
- 150 g Kataifi Pastry chopped
Instructions
Making the Chocolate Mousse
- Whisk together egg yolk and 1 tbsp sugar.1 Egg Yolk, 2 tbsp White Sugar
- Warm milk in a saucepan over medium-low heat until it reaches a simmer (the temperature should be around 70–80°C). Stir in salt.½ tsp Salt, 75 ml Full Fat Milk*
- Temper the egg yolk by slowly adding just a few tablespoons of warmed milk at a time*. Whisk constantly until all the milk is incorporated.
- Pour the tempered egg mixture into the saucepan and keep on low heat. The mixture should thicken slightly.
- Add the melted chocolate and mix until combined. Remove from heat and set aside to let it slightly cool down.100 g Dark Chocolate
- In a separate bowl, whip double cream with the remaining 1 tbsp sugar until soft peaks form.175 ml Double Cream
- Gently fold the whipped cream into the chocolate mixture until incorporated. Do not overmix.
Making the Pistachio Kunafa Layer
- Melt ghee in a pan over medium heat.2 tbsp Ghee
- Add the chopped Kataifi pastry and saute till golden in colour.150 g Kataifi Pastry
- Add the pistachio cream and mix until combined. Remove from heat and set aside.150 g Pistachio Cream
Assembling, Chilling & Serving
- Scoop chocolate mousse into a dessert glasses/cups.
- Spread a layer of the pistachio-kunafa on top of the chocolate mousse. Garnish with strawberries if using.
- Let chill in the fridge for a few hours until set or overnight.
- For best flavour, let them sit in room temperature for 5-10 minutes before serving.
Notes
- Using full-fat milk is not strictly a must but it’s highly preferred. This is because full-fat milk contains higher fat content, which results in a creamier and more velvety texture for your chocolate mousse. We like to use Jersey Milk, which enhances the flavours too!
- Make sure you are melting the chocolate gently to avoid any scorching. The best way is to place the chocolate in a heatproof bowl and melt it slowly by sitting the bowl over a pot of simmering water. Alternatively, you can do it in short 10-second bursts in the microwave, stirring in between. When chocolate overheats, it seizes and creates a lumpy texture.
- This recipe uses egg yolk and it is imperative that you temper it by slowly incorporating the warmed milk in small quantity, a few tablespoons at a time, while whisking constantly. This is to ensure that the egg yolk is warmed slowly and not being overheated - you don’t want to end up with scrambled eggs!
- Do not overwhip the double cream. Aim for soft peaks to give your chocolate mousse a light & airy texture.
- Make sure you’re gently folding the chocolate and whipped cream together until combined. Overmixing would deflate the mousse and end up with a denser texture.
- For the best flavour, let the chocolate mousse sit at room temperature for about 5-10 minutes before serving.