Start by roasting the chopped kataifi pastry dough in two tablespoons of unsalted butter.
Transfer pistachios into a blender and grind till it’s a fine powder. Add condensed milk and melted unsalted butter, and grind again.
Transfer the pistachio paste into a bowl and add the roasted kataifi, and mix it well.
Microwave the chocolate for 2 minutes, pause every 30 seconds, and mix it gently.
Set your cupcake liner and add some melted chocolate using a spoon to it, and gently swirl to spread it around the cupcake liner. You just need to cover enough height, not the entire cupcake liner. Refrigerate for 2 minutes, just enough to get a shape.
Add the pistachio-kataifi filling and gently spread it evenly.
Add the melted chocolate again, lightly pat and spread it evenly to cover the surface. Refrigerate for 30 minutes to let it set completely.
Remove the cupcake liner; it comes off easily. If you are serving guests, garnish with chopped pistachios.
