Dubai Chocolate Strawberry Dip

Ingredients

• 1.5 cups whole milk
• 0.75 cups semisweet chocolate chips
• 2 tablespoons unsalted butter
• 1.5 cups frozen or thawed kataifi
• 1 package chocolate instant pudding and pie filling , 3.9 ounce
• 1 cup pistachio cream
• 3 tablespoons tap water
• 0.5 cups lightly salted pistachios
• 1.5 tablespoons tahini
• 1 quart fresh strawberries
• flaky sea salt

Instructions

1. 1

   Gather all ingredients.

2. 2

   Heat milk in a saucepan over low until steaming, about 3 minutes. Remove from heat and whisk in chocolate chips until smooth.

3. 3

   Pour melted chocolate into a large shallow bowl. Cover with plastic wrap with wrap touching the surface of the chocolate mixture. Freeze until mixture is thickened and chilled, about 30 minutes.

4. 4

   While chocolate mixture chills, melt butter in a nonstick skillet over medium heat. Add kataifi and cook, stirring occasionally, until golden brown and crispy, about 6 minutes. Transfer to a bowl; set aside 3 tablespoons for garnish.

5. 5

   Pour chilled chocolate mixture through a fine-mesh strainer set over a large bowl with instant pudding. Whisk mixture constantly until slightly thickened and pudding mix is dissolved, about 4 minutes. Refrigerate until ready to use.

6. 6

   In a separate bowl, stir together pistachio cream and water until smooth. Gently fold in kataifi, pistachios, and tahini until combined.

7. 7

   Transfer kataifi mixture to a shallow serving bowl; spread in an even layer. Then, top mixture with chocolate pudding in an even layer.

8. 8

   Garnish with reserved kataifi, pistachios, and flaky salt, if desired. Serve with strawberries.