Not all viral recipe are born equal but with these kunafa chocolate bonbons are definitely worth the hype! I loved using up all the ingredients I had at home as well as leftover kunafa in the freezer from Ramadan – no food waste!
They are perfect to keep in the fridge for any impromptu visit. Perfect with a cup of dark coffee.
Pistachio and Hazelnut kunafa bonbons
Prep time:
Cook time:
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- Description
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- Ingredients
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BY YASMINE IDRISS
Not all viral recipe are born equal but with these kunafa chocolate bonbons are definitely worth the hype! I loved using up all the ingredients I had at home as well as leftover kunafa in the freezer from Ramadan - no food waste!
They are perfect to keep in the fridge for any impromptu visit. Perfect with a cup of dark coffee.
Ingredients
- 1 cup of milk chocolate
- 1 cup of white or strawberry flavored chocolate from @valrhona_imea
- 200 g of raw kunafa
- 1-2 tbsp of ghee
- 2 to 3 tbsp of pistachio paste
- 2 to 3 tbsp of chocolate hazelnut paste (both paste from @benoit.ingredients)
Method
- 1)
Toast the kunafa in ghee until nice and crispy. Let it cool, then split it into two bowls.
- 2)
Mix half of kunafa with pistachio paste and the other half with chocolate hazelnut paste.
- 3)
Melt both chocolates separately over a double boiler.
- 4)
Pour a layer of melted chocolate into each mold, then add a small amount of either pistachio or chocolate hazelnut kunafa mixture.
- 5)
Cover the filling with another layer of melted chocolate. Place silicone molds on a baking tray and lightly tap them to remove any air bubbles.
- 6)
Chill the filled molds in the fridge for 2 to 3 hours until completely firm.
- 7)
Unmold the bonbons from the silicone molds and enjoy your delicious chocolate treats!