Preparation

• Chop the kataifi pastry into smaller pieces (approximately 1 inch/2.5 cm length) and fluff it thoroughly with your hands to separate the threads.
• Transfer the butter and the chopped kataifi in a pot over medium heat and toast, stirring constantly, until it turns golden brown and crispy.
• Transfer the white chocolate (and the oil - if using) to a heatproof bowl and melt it in the microwave or in a double boiler. Stir in the pistachio butter and the salt, mix until combined and let the mixture cool completely.
• Add the toasted kataifi to the pistachio cream and mix until evenly combined. If the mixture looks runny, refrigerate until firm.
• Form 16 small balls (approximately 1.1 ounce / 30 grams) from the pistachio-kataifi mixture, transfer them on a tray lined with parchment paper and store in the freezer until firm.
• Using two forks, dip the frozen balls into the melted dark chocolate and roll until they're completely covered. Shake any excess chocolate and place them on the wax paper.
• Sprinkle with some chopped pistachios and let them set completely before transferring them to a serving plate.