Chocolate Kunafa: The Ultimate Dessert! | Easiest way to make Kunafa

1. Shred the Kunafa
• Take the kunafa dough and break it into small, thin pieces using your hands or scissors. The finer the strands, the easier they are to mix and cook evenly.
• Tip: If the dough is frozen, let it thaw for about 30 minutes at room temperature before shredding.

2. Add Butter
• Melt butter and pour it evenly over the shredded kunafa.
• Tip: Make sure the butter is fully melted but not too hot to avoid sogginess. This step ensures a crispy texture when cooked.

3. Mix Kunafa and Butter
• Use your hands or a spatula to thoroughly mix the butter with the kunafa until all the strands are well-coated.
• Tip: Be gentle while mixing to avoid breaking the kunafa into very tiny crumbs.

4. Mix Kunafa and Biscoff Spread
• Slightly warm the Biscoff spread in the microwave for 20-30 seconds so it’s easier to mix.
• Add the melted Biscoff to the buttered kunafa and mix well. Ensure the spread is distributed evenly for that caramelized Biscoff flavor in every bite.

5. Melt the Chocolate
• Use the double boiler method:
• Place a heatproof bowl over a pot of simmering water. Make sure the bowl doesn’t touch the water.
• Add your chocolate pieces to the bowl and stir continuously until fully melted and smooth.
• Tip: Keep the heat low to avoid overheating or seizing the chocolate.

6. Pour the Melted Chocolate into the Mold
• Pour the melted chocolate into silicone molds. Spread it evenly along the sides and bottom to create a thick chocolate shell.
• Tip: Tilt the mold gently to ensure the chocolate coats every corner. Use a brush if needed for even coverage.

7. Freeze the Chocolate Shell
• Place the chocolate-coated molds in the freezer for 10-15 minutes, or until the chocolate sets completely.
• Tip: Check that the chocolate is firm and no longer sticky before proceeding to the next step.

8. Add the Kunafa Mixture to the Mold
• Take the molds out of the freezer and fill them with the kunafa and Biscoff mixture. Press it firmly into the molds to ensure it holds together.
• Tip: Avoid overfilling the molds; leave a little space at the top if you plan to add a chocolate layer to seal the dessert.

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