Chocolate Kadaifi Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g kadaifi pastry (shredded filo dough)</li><li class="ingredients-single-item">150g unsalted butter, melted</li><li class="ingredients-single-item">50g pistachios, finely chopped (plus extra for garnish)</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">For the chocolate filling:</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa), chopped</li><li class="ingredients-single-item">200ml heavy cream</li><li class="ingredients-single-item">2 tbsp unsalted butter, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the honey syrup:</li><li class="ingredients-single-item">150g honey</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">150ml water</li><li class="ingredients-single-item">1 cinnamon stick</li><li class="ingredients-single-item">3 cardamom pods, lightly crushed</li><li class="ingredients-single-item">1 strip of orange zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Heatproof bowl for melting chocolate</li><li class="equipment-single-item">Kitchen scissors or sharp knife</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Lightly grease a 12-cup muffin tin with some of the melted butter. Take the kadaifi pastry out of its packaging and gently pull the strands apart with your fingers to loosen them. This helps create a lighter texture and ensures even butter distribution.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, combine the kadaifi pastry with the melted butter, making sure every strand is coated. The butter not only adds flavor but helps the pastry achieve that beautiful golden crispness during baking. Add the ground cinnamon and mix well.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Take small portions of the buttered kadaifi (about 20g each) and press them into each muffin cup, creating a nest shape with a hollow center and pushing the pastry up the sides. Make sure the pastry is evenly distributed but not packed too tightly, as this would prevent the syrup from being absorbed later.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Sprinkle the chopped pistachios evenly into the bottom of each nest. The nuts will add a wonderful textural contrast and prevent the chocolate from making the bottom soggy. Bake in the preheated oven for 25-30 minutes until the pastry is crisp and golden brown.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the nests are baking, prepare the chocolate filling. Place the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until it just begins to simmer (small bubbles appear around the edge). Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to melt the chocolate. This gentle melting technique helps create a smooth ganache.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Stir the chocolate and cream mixture with a spatula until completely smooth and glossy. Add the room temperature butter and vanilla extract, stirring until fully incorporated. The butter enriches the ganache and gives it a beautiful sheen. Set aside to cool and thicken slightly, but don't refrigerate.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Make the honey syrup by combining honey, sugar, water, cinnamon stick, cardamom pods, and orange zest in a saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened. The fragrant spices infuse into the syrup, adding complexity to the final flavor. Remove from heat and let cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>When the kadaifi nests are golden brown, remove from the oven and immediately pour about 1-2 tablespoons of the warm syrup over each nest. The hot pastry will quickly absorb the syrup, creating that characteristic sweet, sticky texture. Reserve the remaining syrup.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the nests to cool completely in the muffin tin. They'll firm up as they cool, making them easier to remove. Once cooled, carefully remove each nest and place on a serving platter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Fill each nest with the chocolate ganache, spooning it carefully into the center of each kadaifi nest. If the ganache has thickened too much, warm it gently over a pan of simmering water.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Garnish with additional chopped pistachios and drizzle with the remaining honey syrup just before serving. For the best texture contrast, serve within a few hours of assembling. The crispy kadaifi strands paired with the silky chocolate ganache create a magnificent textural experience!</li></ol>