Instructions

• First, make the chocolate magic shell. Place the chocolate in the top pan of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the chocolate and scrape the sides of the bowl occasionally, until the chocolate is completely melted, about 2 minutes. Remove the pan or bowl from heat, set on a wire rack, and immediately whisk in the canola oil.
• Line the milkshake cup with chocolate magic shell. Working quickly, pour the chocolate magic shell into the bottom milkshake cup. Then, turn the cup upside down and tilt it to let the chocolate slide down the sides of the cup. Continue rotating the cup upside down and tilted to coat its sides and bottom with a thin, even layer of chocolate. Once the cup is completely coated with the magic shell, place the cup upside down on a wire rack and freeze while you make the salted honey kataifi.
• Make the salted honey kataifi. In a light-colored saucepan, melt the butter over medium heat. Add the honey and salt, using a heatproof rubber spatula to mix into the butter. Add the kataifi and use the spatula to coat it completely in the butter and honey mixture. Continue cooking over medium heat, continuously tossing the kataifi, until it turns a golden brown color. Remove from heat and immediately pour the kataifi on a sheet pan on a wire rack. Cool for at least 5 minutes.
• Make the Dubai chocolate milkshake. Combine the ice cream, milk, kataifi for the milkshake, and pistachio cream in a high-powered blender. Blend on high speed for at least 1 minute, or until completely smooth but thick.
• Assemble the Dubai chocolate milkshake. Pour the milkshake into the prepared milkshake cup. Garnish with the remaining kataifi and pistachios.
• Serve immediately. Serve with a wide straw and a spoon, squeezing the cup to break the chocolate into the milkshake.