To make the Dubai chocolate truffle filling
Melt the white chocolate in a heatproof bowl (microwave or over a water bath).
Add honey, pistachio cream, and the roasted kadayif*. Mix until fully combined.
Divide the mixture and roll into 18 small balls.
Place them on a parchment-lined tray and refrigerate for 30–45 minutes until firm.
Melt the dark chocolate.
Dip each truffle, let excess drip off, and set on parchment paper.
Immediately sprinkle with chopped pistachios.
Refrigerate until the chocolate is fully set (about 30 minutes).
Serve chilled or at room temperature.
* Kadayif pastry is shredded filo pastry which is pre-cooked to a golden-brown. You can make this yourself or buy it ready to use.
