Pistachio and kataifi chocolate pot

• 100g high-quality dark chocolate (70% cocoa), chopped
• 100ml heavy cream
• 20g unsalted butter, softened
• 30 ml pistachio paste
• 60 ml kataifi (shredded phyllo pastry)
• 5 ml butter (for frying kataifi)
• 15 ml finely crushed roasted pistachios
• A pinch of sea salt

1. In a small saucepan, bring the heavy cream to a simmer over medium heat. Do not let it boil.
2. Place the chopped dark chocolate in a heat-proof bowl and pour the hot cream over it. Let it sit for 2 minutes, then stir until smooth and glossy.
3. Stir in the softened butter and a pinch of salt until fully incorporated.
4. In a small frying pan, melt 1 tsp of butter. Add the kataifi pastry and fry over medium heat, stirring constantly, until golden brown and crispy. Let it cool.
5. To assemble, place a small dollop of pistachio paste at the bottom of a glass jar.
6. Pour the chocolate ganache into the jar, leaving some space at the top.
7. Top the ganache with the crispy kataifi and the crushed roasted pistachios.
8. Refrigerate for at least 1 hour to set before serving.

Serve chilled as a decadent dessert. For an extra touch, drizzle with a little honey or add a pinch of orange zest on top.