Recipes Terry’s Dubai Chocolate Pops

Serves 4

2 hours

Chop the kunafe up and fluff to separate the strands. In a pan over medium heat, toast the kunafe with measure of butter until it turns golden brown.
Allow the mixture to cool before adding the pistachio cream. Mix well until evenly combined.
Form small balls from the mixture and place onto a sheet of baking paper. Cool in the freezer until they're firm (this shouldn’t take long).
Dip the chilled balls into your mixture of melted Terry’s Chocolate Milk, coating entirely, before placing on baking paper to set. You can decorate with your chopped up pistachios quickly whilst the chocolate is still melted, to ensure these stick on.
Whilst the pistachio pops are setting, you can begin to melt your white chocolate. Once melted, add in a tiny drop of green food colouring and mix until you find your desired shade of green.
Use a piping tool to drizzle green lines across some of the pistachio pops. If you have it, you can use edible gold spray for the final sparkling touch.
Allow the pistachio pops to chill in the fridge before serving. Enjoy!