You’re probably tired of seeing more Dubai Chocolate. But just in case you aren’t (yet, lol), here’s my Pistachio Kunafa Dubai Chocolate Mousse recipe that I promise will be a popular hit on the dinner table. As annoying as it is to see “Dubai Chocolate” all over social media, you’ve got to admit that it tastes friggin’ delicious! And it tastes absolutely amazing too in the form of chocolate mousse, which you can easily whip up with my recipe below and impress your guests.
Why You’d Love This Pistachio Kunafa Dubai Chocolate Mousse Recipe
I mean, anything with the Dubai Kunafa Chocolate flavour combo is guaranteed to taste amazing. But what I love most about this recipe is the crunch of the pistachio-kunafa layer, adding such an incredible texture to the soft fluffy chocolate mousse. Flavour-wise, the pistachio-kunafa adds a luscious layer of sweetness against the rich & earthy dark chocolate, creating a luxurious blend of all-rounded flavours with every spoonful.
Looking for more no-bake recipe ideas? Check these out too:
How to Make Pistachio Kunafa Dubai Chocolate Mousse at Home
Ingredients You Need
- Pistachio Cream – I use Black Milk Pistachio Cream
- Ghee – you can substitute with butter with unavailable
- Kataifi Pastry
- Full Fat Milk
- Salt
- Double Cream
- Dark Chocolate – I use standard 70% cooking dark chocolate
- Egg Yolk
- Sugar
Recipe 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.
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.
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
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.
- 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.
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