Step 1
Place the white chocolate in a microwave-safe bowl and melt. Drizzle the white chocolate into two chocolate molds and place in the freezer to set.
Step 2
Place the chocolate chips in another microwave-safe bowl and melt. Pour about half the chocolate over the white chocolate drizzle and use a pastry brush to make sure it evenly covers the molds. Place in the freezer to set.
Step 3
Melt the butter in a large skillet. Add the kataifi.
Step 4
Cook, stirring constantly, until browned and crispy.
Step 5
Turn off the heat and add the pistachio butter and tahini.
Step 6
Stir until the kataifi is evenly coated with the nut butters.
Step 7
Remove the mold from the freezer.
Step 8
Divide the pistachio filling mixture equally into the chocolate molds, spreading it out evenly.
Step 9
Pour the remaining melted chocolate over the pistachio filling and use a pastry brush to evenly cover the pistachio.
Step 10
Freeze until set, then remove from mold.
