• If you follow my recipe for homemade pistachio paste, you need to triple the recipe and you'll have a bit leftover of pistachio paste (no one will be made about it!)
• Add the pistachio paste, milk powder, icing sugar, and oil and blend again until smooth and creamy. Add a little more oil if it's looking too thick. The consistency should be spreadable (not too thick or too runny)

Kunafa Filling:

• Chop the kataifi into smaller pieces.
  
• Melt the butter and stir-fry the kataifi until golden and crispy.
  
• Stir the crispy kataifi into the pistachio butter along with the tahini. Set aside. (Try not to eat it all with a spoon. I believe in you.)
  

Chocolate Shells:

• Melt your white chocolate and tint it with a little gel food coloring if you want. Make sure you use gel food coloring and not the water-based food coloring because the chocolate may seize and turn clumpy
• Drizzle a little bit into the bottom of each silicone muffin mold. Pop the molds into the fridge for 2–3 minutes to set. I actually forgot to do this step (LOL). So I drizzled the white chocolate after I unmolded the Dubai chocolate
• While that’s chilling, melt your dark or milk chocolate gently over a bain-marie (fancy word for a bowl over simmering water). Melt until some of the chocolate are still intact, remove from the heat and continue to stir until all the chocolate has melted smoothly
  
• Spoon about 2 tablespoons (or more) of melted chocolate into each mold. Use the back of a spoon to spread the chocolate up the sides and across the bottom.
  
• Tip: Make sure the shell is about 1/4 inch thick — too thin and you’ll have sad, cracked cups later when you try to unmold it
  
• Chill again until hardened (about 5–7 minutes).
  

Fill 'Em Up:

• Once the shells are set, fill each one with the kunafa mixture, but leave about 1/4 inch of space at the top.
  
• Cover the filling completely with more melted chocolate. Smooth it out nicely with the back of a spoon or a small spatula, making sure it reaches the edge too to fully enclosed the top
  
• Pop them back into the fridge for 15–20 minutes until completely set.

Enjoy:

• Once they're firm, carefully pop the chocolate cups out of the molds.
  
• Try not to eat half the batch standing in your kitchen (no judgment if you do though).

How to store:

• They can be stored in the fridge in an air-tight container for 4-5 days. They freeze well for up to a month! Just thaw overnight in the fridge or for an hour at room temperature before eating.