Warm a skillet over medium heat and melt the butter.
Spread out the kataifi dough strands evenly in the pan. Cook them, stirring often, until they become crispy and golden. This usually takes 5 to 7 minutes.
Transfer to a paper towel to soak up any extra butter, then let the strands cool down completely.
Place the chocolate in a double boiler and heat gently, stirring until it becomes completely smooth and melted.
Blend the pistachios and honey in a blender or food processor until combined. Transfer the mixture to a bowl and stir in the cooled kataifi.
Pour half of the melted chocolate into a mold and freeze it for about 30 minutes to create a firm base.
Spoon the pistachio-kataifi mixture over the set chocolate layer, then pour the remaining melted chocolate on top to cover it.
Place the mold in the refrigerator for 1 to 2 hours, or until the chocolate is fully set.