Chocolate de Dubái 24K Labubu
350kcal
Ingredients
- 1 cup Melted chocolate chips
- 1 cup Kataifi Shredded Fillo Dough
- 1 cup Pistachio Butter
- 1/2 cup Tahini
- 2 tbsp Butter
- 1 sheet/pinch 24K edible gold
- 1 tsp A small amount of oil for melting chocolate
Method
- Melt the chocolate chips and oil in 30-second bursts in the microwave until smooth.
- Pour a layer into the Labubu mold and refrigerate until set.
- Melt butter in a pan and toast the kataifi until golden brown.
- Combine toasted kataifi, pistachio butter, and tahini in a bowl.
- Press the filling into the mold over the chocolate shell.
- Pour remaining chocolate on top and freeze for 15-20 minutes.
- Unmold carefully and apply the 24K edible gold.
Nutrition
Serving4gCalories350kcalCarbohydrates34gProtein6gFat22gSaturated Fat10gPolyunsaturated Fat2gMonounsaturated Fat8gCholesterol15mgSodium45mgPotassium180mgFiber3gSugar24gVitamin A120IUVitamin C0.5mgCalcium60mgIron2.5mg
Notes
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Pro-Tips for the Perfect Labubu:
- The Crunch Factor: For the best texture, make sure to toast the kataifi until it is deeply golden brown but not burnt. Let it cool slightly before mixing with the pistachio butter to keep it from getting soggy.
- Melting Chocolate: Always melt your chocolate in short intervals (30 seconds) to avoid seizing. Adding a tiny bit of coconut oil or vegetable oil helps create a smoother shell that snaps perfectly.
- Gold Application: Apply the 24K edible gold only once the chocolate has fully hardened and been removed from the mold. Use a dry, soft brush for the most professional look.
- I have curated a full list of everything you need for this viral recipe on my Amazon Storefront.
- You can find the specific Pistachio Butter, Kataifi, and Tahini I use right here: Amazon.
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Pro-Tips for the Perfect Labubu: