Dubai Chocolate Nachos
Description
Luxurious layers of buttery phyllo dough turn into golden chips, drizzled with a tahini-kissed chocolate sauce and finished with pistachios for the perfect crunch. A griddle dessert that’s as bold as it is indulgent.
Ingredients
Instructions
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1. Preheat griddle to medium-low (approximately 365 degrees).
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2. Melt butter in a bowl.
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3. On a large wood cutting board, lay one sheet of phyllo dough down and coat with melted butter using a pastry brush. Lay another sheet directly on top and repeat. Lay another sheet directly on top and repeat. Lay the final layer (4th sheet) on top.
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4. Cut the longer side into four columns with a sharp knife. Cut the shorter side into three columns. Cut each square in half diagonally, making triangles.
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5. Add a thin layer of butter to the griddle surface, lay triangles on griddle and cook until each side is golden brown and crispy. Remove from griddle and place on a paper towel lined tray.
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6. While the chips cool, place a small pot filled halfway with water directly on the griddle surface. In a metal bowl, pour in chocolate chips. Separately, warm milk and set aside. Place pistachios in a sealable bag and use a kitchen mallet to crush into small pieces.
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7. When water is boiling, place metal bowl with chocolate in it directly on top. As chips melt, stir in tahini and 1 oz. milk. Gradually add more milk until you reach the desired consistency (think syrupy).
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8. Place chips on plate and drizzle with chocolate. Sprinkle pistachio pieces on top and serve.
dessert, dubai chocolate
