Step 1

Place the white chocolate in a microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until all the chocolate is melted. Drizzle with a fork into 2 16-ounce chocolate molds and set aside in the freezer for 10 minutes.

Step 2

Place 10 ounces of the chocolate chips in another microwave-safe bowl. Microwave at 30 second intervals. Stir the chocolate in between each 30 seconds until the chocolate is mostly melted. Fold in the remaining 2 ounces of chocolate chips and stir to combine. Pour about half the chocolate over the white chocolate drizzle and use a pastry brush to make sure it evenly covers the bottom and sides. Allow it to set at room temperature for 5 minutes, then place in the freezer for 20 minutes.

Step 3

Meanwhile, melt the butter in a large skillet over medium-high heat. Add the kataifi and cook, stirring constantly until browned and crispy, about 10 minutes. Turn off the heat and stir in the pistachio butter and tahini, allow to cool for 10 minutes in the pan while waiting on the chocolate molds to freeze.

Step 4

Divide the pistachio filling mixture equally into the chocolate molds. Spread them out evenly to the top of the mold.

Step 5

Pour the remaining half the melted chocolate over the pistachio filling and use a an off set spatula to evenly cover the pistachio mixture so it’s flat with the chocolate mold. Place in the freezer again for 20 minutes.

Step 6

Remove from molds, cut into pieces and enjoy immediately. Keep stored in the fridge for best texture.