Can we make this viral chocolate treat using only ingredients from Walmart? Let’s find out.
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INGREDIENTS
For the almond cream:
1 cup (250g) Almond Butter
1/2 cup (100g) Powdered Sugar
1/4 cup (60ml) Heavy Cream
1 tsp Vanilla Extract
And a pinch of salt
For the original version of the candy:
2 1/2 cups (50g) of kataifi
1 tablespoon of unsalted butter
2 1/2 Tbsp of pistachio cream
1/2 Tbsp of tahini
1 1/4 cups (225g) of milk chocolate melting wafers
And some colored melting wafers
For the budget version:
2 large shredded wheat biscuits (50g)
3 Tbsp of almond cream
1/2 Tbsp of tahini
1 1/4 cups (225g) of milk chocolate melting wafers
And some colored melting wafers
SUPPLIES
Some bowls
A spatula
A silicone mold
A rack
A spoon
A sheet of SilPat
An offset spatula
A cutting board
A skillet
A scoop
DIRECTIONS
In a large mixing bowl, combine the almond butter and powdered sugar.
Add about half of the heavy cream and mix, adding more cream as needed, until everything is well combined.
Stir in the vanilla extract and a pinch of salt, then set the almond cream aside.
Prep the molds by melting the colored wafers and adding a bit to each mold cavity.
Melt the chocolate, put the mold on a rack, and fill the cavities almost all the way to the top.
Use your spoon to bring the chocolate the rest of the way to the top.
Flip the mold over and let the chocolate drain out onto the SilPat.
Tap the bottom of the mold to help the chocolate find its way out.
Tidy up the mold, then place the mold and the SilPat in the refrigerator until the chocolate is set, about 5 minutes.
OK, now we’re ready to start making the actual candy.
In a large skillet over medium heat add 4 tablespoons of butter and stir until it’s melted.
Add the kataifi and mix until it’s well coated with butter.
Continue stirring until it’s golden brown, then pour it into a mixing bowl.
Add the pistachio cream and tahini in a small bowl and microwave it for 15-20 seconds to make it easier to mix.
Combine the pistachio cream and tahini, then pour the mixture over the toasted kataifi and mix until it’s completely combined.
Spoon some of the mixture into a mold cavity. I used about a teaspoon, but that may vary, depending on the size of your mold.
Tamp the filling down with a wet finger until it’s below the level of the top of the mold.
Repeat with the rest of the cups.
Remelt the chocolate that was drained on to the SilPat.
Spoon the mixture onto the filling, making sure you get full coverage, and let it set.
