Randy Makes Dubai Chocolate Cups - Bougie and Budget Versions

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder reduces calories while maintaining chocolate flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide similar crunch at a lower cost.

pistachios

🥗Healthier: pumpkin seeds

💰Cheaper: cashews

Pumpkin seeds are a nut-free option with similar texture.

Combine 1 cup of almond butter and 1/2 cup of powdered sugar in a large mixing bowl.

Add 1/4 cup of heavy cream and mix until well combined and smooth, adding more cream if needed.

Stir in 1 teaspoon of vanilla extract and a pinch of salt, then set the almond cream aside.

Prep the molds by melting colored melting wafers and adding a bit to each mold cavity.

Melt 1 and 1/4 cups of milk chocolate melting wafers.

Put the mold on a rack and fill the cavities almost to the top with melted chocolate.

Use a spoon to bring the chocolate the rest of the way up to the top, then flip the mold over to let excess chocolate drain out onto a sill pad.

Tap the bottom of the mold to help the chocolate find its way out and tidy up the mold.

Place the mold and sill pad in the refrigerator until the chocolate is set, about 5 minutes.

In a large skillet over medium heat, add 4 tablespoons of unsalted butter and stir until melted.

Add the katifi and mix until well coated with butter, continuing to stir until golden brown.

Pour the toasted katifi into a mixing bowl.

Combine 2 and 1/2 tablespoons of pistachio cream and 1 tablespoon of tahini, then pour over the toasted katifi and mix until fully coated.

Spoon about a teaspoon of the mixture into each mold cavity, tamping it down with a wet finger until below the top of the mold.

Repeat with the rest of the cups.

Remelt the chocolate that was drained onto the sill pad and spoon it onto the filling, ensuring full coverage and letting it set.

For the budget version, break apart the 2 large shredded wheat biscuits and use instead of katifi without toasting or buttering it.

Replace the pistachio cream with the almond cream made earlier, keeping the rest of the process the same.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens