Dubai Meets California Chocolate Stuffed Brie

Mix the toasted kataifi with pistachio paste (and tahini if you prefer a more nutty, savory filling).

Using a large cookie cutter as a mold for making a disc, fill a 1/2 layer of the mixture in the mold. Chill and set aside while you prepare the chocolate.

In a separate bowl, melt the chocolate. You can do this with the double boiler method or by melting in the microwave in 15-second increments, stirring frequently, until melted.

Cut Brie in half lengthwise so you end up with two circles.

To Assemble:

Drizzle chocolate over top of the bottom piece of cut Brie. Add chilled disc of pistachio cream and kataifi. Drizzle more chocolate and add the top of the brie with the exposed middle facing down. Top with chopped pistachio (and more chocolate if you want additional sweetness).

Options:

If you prefer to serve as a pairing, prepare chilled pistachio/kataifi disc, drizzle with chocolate on top. Chill, flip and repeat with a drizzle on the bottom. Add chipped pistachios at the end. Serve with a small wheel of room temperature Real California Triple Cream Cheese.

Recipe and image created by Jessica Lawrenz / @mongermoldandmilk for the CMAB