1️⃣ Make the Creamy Center

1. In a bowl, beat cream cheese, sugar, and vanilla until completely smooth.

2. In a separate cold bowl, whip the heavy cream to soft peaks.

3. Gently fold whipped cream into the cream cheese mixture.

4. Spoon into dome molds or small bowls.

5. Freeze at least 3 hours until solid.

2️⃣ Prepare the Kunafa Shell

1. Chop kataifi into short strands (about 2–3 cm pieces).

2. Heat a skillet over medium heat and add melted butter.

3. Toast kataifi, stirring constantly, 5–7 minutes until evenly golden.

4. Cool slightly, then mix with pistachio cream until fully coated and sticky.

3️⃣ Make the Chocolate Ganache

1. Put milk chocolate in a heatproof bowl.

2. Heat cream until just simmering.

3. Pour over chocolate.

4. Wait 3 minutes, then whisk until smooth and glossy.

5. Let cool until thick but pourable.

4️⃣ Make the Pistachio Ganache

1. Combine white chocolate + pistachio cream in a bowl.

2. Heat cream and pour over.

3. Rest 3 minutes, then whisk smooth.

4. Cool to drizzle consistency.

5️⃣ Assemble the Bombs

1. Press about 60% of the pistachio kunafa into molds or shape into nests on parchment.

2. Place one frozen cheese dome in the center.

3. Cover with remaining kunafa, pressing gently to seal.

4. Chill 30 minutes to firm up.

6️⃣ Finish & Serve

1. Unmold onto plates.

2. Drizzle with chocolate ganache and pistachio ganache.

3. Sprinkle chopped pistachios on top.

4. Serve while shell is crisp and center is cold.