Ingredients:

  • 8 oz (225g) white chocolate chips
  • 1 tsp (5ml) coconut oil
  • 1 pinch (1g) fine sea salt
  • 1 cup (30g) cotton candy
  • 2 tbsp (30g) unsweetened pistachio paste
  • ½ tsp (2.5ml) vanilla extract

Instructions:

  1. Melt the white chocolate and coconut oil in 30-second intervals in the microwave, stirring in between until the mixture is glossy and completely smooth.
  2. Stir in the sea salt and let the mixture sit for 5 minutes to cool slightly.
  3. Pour a thin layer of chocolate into the bottom of each mold, tilting to coat the sides, and let set in the fridge for 5 minutes.
  4. Gently fold the cotton candy into the pistachio paste and vanilla extract until the floss is lightly coated but still looks fibrous.
  5. Spoon the cotton candy mixture into the center of the chilled chocolate shells, leaving a small gap at the top, and gently press down with a spatula.
  6. Pour the remaining melted white chocolate over the top and smooth the surface with a flat edge.
  7. Place the molds in the refrigerator for at least 60 minutes until the chocolate is firm and releases easily from the mold.