Dubai-Style Chocolate with Pistachios and Crunchy Vermicelli
A homemade take on Dubai chocolate: vermicelli replaces kadaif, keeping the crunch and flavor intact. All ingredients are easy to find in regular stores.
- Time
- 55 min
- Serving
- 488 kcal
- Ingredients
- ≈ $1.74
- Protein
- 11 g
Ingredients
- 1 Dark chocolatepack 90 g ≈ $2.50 35 g
- 2 Egg noodlespack 400 g ≈ $2.50 20 g
- 3 Butterpack 180 g ≈ $1.58 5 g
- 4 Pistachiospack 150 g ≈ $5.00 18 g
- 5 TahiniNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 15 g
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Break the egg2 noodles into short pieces.
Melt half the chocolate in a double boiler or over low heat, then spread it thinly in a small parchment-lined mold.
Chill the mold for 10 minutes to set the layer.
Melt the butter3 in a pan, add the noodles, and fry for 4–6 minutes until golden and crisp.
Mix the noodles with chopped pistachios4, tahini, and a pinch of salt.
Spread the filling over the chocolate, level it, and pour the remaining melted chocolate on top.
Cool for 30 minutes until firm, then break or cut into pieces. For an 8-piece slab, multiply the ingredients by 8.
Tips
- Why it works
- Fry the noodles until golden to drive off moisture and get crunch. Damp noodles will soften the chocolate.
- Substitutions
- Replace the tahini with 15 g of low-fat sour cream for a softer filling. Use 18 g of walnuts instead of pistachios, but dry them out slightly.
- Common mistakes
- If the filling is too wet, the chocolate won't set. Check that the layer holds its shape when chilled.
- Storing and reheating
- Keep in the fridge for 5 days, wrapped in cling film. Let it sit for 10 seconds in the microwave or at room temperature.
- Serve with
- Serve with tea after lunch or dinner, when you need a quick no-bake dessert.
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