By Akshara
July 5, 2026
These trendy, individual-sized chocolate kunafa cups are guaranteed to be the highlight of Chocolate Day 2026, offering a sophisticated fusion of Middle Eastern crunch and indulgent cocoa. By pressing shredded phyllo dough into a muffin tin, you create a perfect, buttery vessel that crisps up beautifully in the oven. Once baked, filling them with a rich, dark chocolate ganache provides a gorgeous contrast between the shattered, golden pastry layers and the molten, gooey centre.
200g kunafa dough (shredded phyllo), finely chopped  1/2 cup melted unsalted butter  100g dark chocolate (70% cocoa), chopped  1/2 cup heavy cream (to make the ganache)  A handful of toasted, crushed pistachios for garnish
Toss the finely chopped kunafa dough with the melted butter in a large bowl, ensuring every strand is thoroughly coated to guarantee an even, golden crunch during baking.
Press the buttery dough firmly into the wells of a greased muffin tin, creating a deep indentation in the centre of each to hold the filling later.
Bake the cups at 180°C for 15 to 18 minutes until deeply golden, then remove them carefully from the tin and let them cool on a wire rack.
Heat the heavy cream until it just begins to simmer, pour it over the chopped dark chocolate, and whisk gently until you have a smooth, glossy, emulsified ganache.
Spoon the warm chocolate ganache into the crispy kunafa shells, top with a sprinkle of crushed pistachios, and let them set for 20 minutes before serving these decadent, gooey bites.