In a skillet over medium heat, melt the butter. Add the chopped kataifi and toast until deeply golden and crisp, stirring frequently. Remove from heat and let cool completely.

In a heatproof bowl, melt the white chocolate in 15–20 second intervals, stirring until smooth. Allow it to cool slightly.

In a mixing bowl, combine the pistachio cream, melted white chocolate, cooled kataifi, and chopped pistachios. Stir until a thick filling forms.

Scoop about 1 tablespoon of the mixture and roll into smooth balls. Refrigerate for a few minutes if needed to thicken the filling before rolling. Arrange on a parchment lined baking sheet and refrigerate for 20–30 minutes, or until firm.

In a heatproof bowl, melt the milk chocolate in 15–20 second intervals, stirring until smooth.

Dip each chilled truffle into the melted chocolate, letting the excess drip off before placing it back on the parchment-lined sheet. Allow the coating to begin setting, about 5 minutes.

With the remaining chocolate, use a spoon or piping bag to drizzle thin lines over each truffle. Reheat if needed before drizzling.

Immediately sprinkle crushed pistachios on top before the drizzle sets.

Chill until fully set before serving.