Pistachio Chocolate Kataifi Crunch Parfaits

Ingredients

• 8 ounces kataifi pastry, thawed
• 1 cup unsalted butter, melted
• 1 cup sugar

• 1 cup pistachio butter
• 1 cup heavy cream, chilled
• 1 cup powdered sugar, sifted

• 1 cup dark chocolate chips
• 1 cup heavy cream

Method

1. 01
   Preheat the oven to 350°F (175°C).
2. 02
   For the kataifi crunch, gently loosen the kataifi pastry and place it on a baking sheet. Drizzle with melted butter and sprinkle with sugar. Toss to coat evenly.
3. 03
   Bake the kataifi for 15-20 minutes or until golden and crisp, stirring halfway through. Let it cool completely.
4. 04
   To make the pistachio cream, whip the chilled heavy cream to soft peaks. Fold in the pistachio butter and powdered sugar until smooth and creamy.
5. 05
   For the chocolate ganache, heat the heavy cream in a small saucepan until it just begins to simmer. Pour over the chocolate chips in a bowl, let sit for a minute, then stir until smooth.
6. 06
   To assemble the parfaits, layer the kataifi crunch, pistachio cream, and chocolate ganache in serving glasses. Repeat the layers, ending with a drizzle of chocolate ganache.
7. 07
   Chill the parfaits in the refrigerator for at least 1 hour to set before serving.