Ingredients
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For the Chocolate Chia Pudding
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300 ml milk or unsweetened plant-based milk
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40 g chia seeds
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18 g unsweetened cocoa powder
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2 tablespoons maple syrup
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1 teaspoon vanilla extract
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Small pinch of salt
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For the Pistachio Chia Pudding
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300 ml milk or unsweetened plant-based milk
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45 g chia seeds
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70 g smooth pistachio butter
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2 tablespoons maple syrup
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1/2 teaspoon vanilla extract
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Small pinch of salt
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For the Crispy Kataifi Layer
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50 g kataifi pastry, finely separated
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10 g unsalted butter
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1 teaspoon maple syrup or honey
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For the Chocolate Ganache
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90 g dark chocolate, finely chopped
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70 ml double cream
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For Garnishing
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25 g roasted pistachios, roughly chopped
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Extra melted chocolate, optional
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Small pinch of flaky sea salt, optional
Directions
These Dubai chocolate pistachio chia pudding cups are inspired by the famous combination of rich chocolate, creamy pistachio filling and crisp kataifi pastry.
Each glass begins with a creamy chocolate chia pudding, followed by a smooth pistachio chia layer and a glossy dark chocolate topping. Toasted kataifi and chopped pistachios add the signature crunch that makes Dubai-style chocolate desserts so irresistible.
Although the cups look impressive, they are simple to prepare and can be made ahead of time. They are ideal for dinner parties, special occasions or whenever you want a dessert that feels indulgent without requiring hours in the kitchen.
Tips for the Best Chia Pudding
Whisk each chia mixture again after it has rested for around 10 minutes. This breaks up any clumps and helps the seeds distribute evenly throughout the pudding.
For the best flavour, use a smooth pistachio butter made primarily from roasted pistachios. Avoid pistachio spreads containing large amounts of added oil or sugar, as these can make the layer overly sweet.
Allow the chocolate ganache to cool until it is only slightly warm before adding it to the cups. Hot ganache may soften the chia layers and spoil the clean layered appearance.
For clearly defined layers, refrigerate the chocolate layer for 20 to 30 minutes before adding the pistachio mixture.
Add the toasted kataifi shortly before serving. It will gradually soften when exposed to moisture, so storing it separately keeps it crisp.
Recipe Notes
The chia pudding layers can be prepared up to two days in advance and kept covered in the refrigerator.
The kataifi mixture can also be toasted ahead of time. Store it in an airtight container at room temperature once completely cooled.
For a dairy-free version, use oat, almond or coconut milk, replace the butter with a plant-based alternative and make the ganache with coconut cream.
The amount of maple syrup can be adjusted depending on the sweetness of your pistachio butter and dark chocolate.
If kataifi pastry is unavailable, crushed toasted filo pastry can be used, although the texture will be slightly different.
Steps
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1
Done
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Prepare the Chocolate Chia PuddingAdd the milk, cocoa powder, maple syrup, vanilla extract and salt to a mixing bowl. |
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2
Done
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Prepare the Pistachio Chia PuddingPlace the milk, pistachio butter, maple syrup, vanilla extract and salt in a separate mixing bowl. |
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3
Done
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Toast the KataifiMelt the butter in a small frying pan over medium-low heat. |
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4
Done
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Make the Chocolate GanachePlace the chopped dark chocolate in a heatproof bowl. |
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5
Done
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Assemble the Dessert CupsDivide the chocolate chia pudding evenly between six small dessert glasses. |
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6
Done
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Garnish and ServeJust before serving, top each cup with the toasted kataifi and chopped pistachios. Serve chilled. |
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7
Done
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StorageStore the assembled chia pudding cups covered in the refrigerator for up to three days. |
