Dubai Chocolate Balls Recipe
Introduction
Indulge in the luxurious flavors of Dubai with these delicious Chocolate Balls. Featuring a crunchy kataifi base, a creamy pistachio filling, and a rich dark chocolate coating, this treat is perfect for special occasions or a decadent everyday dessert.
Ingredients
- 7 ounces Kataifi pastry
- ⅓ cup Butter (unsalted recommended)
- 5.3 ounces White chocolate
- 5.3 ounces Natural pistachio butter
- 1 pinch Salt (sea salt preferred)
- 1.5 teaspoons Neutral vegetable oil (optional)
- 14.1 ounces Dark chocolate (55-65% cocoa, melted & tempered)
- 3 tablespoons Chopped pistachios (toasted for decoration)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Gently separate the kataifi strands and coat them evenly with melted butter.
- Step 2: Spread the kataifi in an even layer on a baking sheet and bake for 12-15 minutes, or until golden brown. Let cool completely.
- Step 3: Melt the white chocolate in a microwave-safe bowl using 30-second intervals, stirring until smooth.
- Step 4: Add the natural pistachio butter and a pinch of salt to the melted white chocolate, mixing until creamy. Drizzle in vegetable oil if the mixture is too thick.
- Step 5: Finely chop the cooled kataifi and fold it gently into the pistachio filling until evenly combined.
- Step 6: Form the mixture into walnut-sized balls and refrigerate for at least 30 minutes to firm up.
- Step 7: Melt the dark chocolate until smooth. Dip each chilled ball into the chocolate, fully coating it, then sprinkle chopped pistachios on top.
- Step 8: Let the chocolate set at room temperature for about 15 minutes before serving or storing.
Tips & Variations
- Substitute kataifi pastry with finely chopped toasted phyllo or crushed cornflakes for a similar crunch.
- Use high-quality pistachio butter to intensify the nutty flavor of the filling.
- Toast the chopped pistachios before sprinkling to add extra aroma and crunch.
Storage
Store the chocolate balls in an airtight container in a cool, dry place for up to 5 days. For longer storage, keep them refrigerated and bring to room temperature before serving. Avoid reheating to maintain the texture of the kataifi and chocolate coating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these chocolate balls ahead of time?
Yes, you can prepare and refrigerate them up to 3 days in advance. Just keep them in an airtight container to preserve freshness.
What if I don’t have pistachio butter?
You can substitute with finely ground pistachios mixed with a little neutral oil or use almond butter for a different but delicious flavor.
PrintDubai Chocolate Balls Recipe
Experience the decadent fusion of textures and flavors with these luxurious Dubai Chocolate Balls. Featuring a crunchy kataifi pastry base combined with a creamy pistachio and white chocolate filling, all enrobed in rich dark chocolate and topped with toasted pistachios, these bite-sized treats are perfect for indulgent snacking or elegant entertaining.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 65 minutes
- Yield: Approximately 20 walnut-sized chocolate balls 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
For the Kataifi Base
- 7 ounces Kataifi pastry (or finely chopped toasted phyllo pastry or crushed cornflakes as substitutes)
- ⅓ cup Unsalted butter
For the Pistachio Filling
- 5.3 ounces White chocolate
- 5.3 ounces Natural pistachio butter (high-quality recommended)
- 1 pinch Sea salt
- 1.5 teaspoons Neutral vegetable oil (optional)
For the Chocolate Coating
- 14.1 ounces Dark chocolate (55-65% cocoa, melted and tempered)
- 3 tablespoons Chopped toasted pistachios
Instructions
- Prepare the Kataifi Base: Preheat your oven to 350°F (175°C). Gently separate the kataifi pastry strands and coat them evenly with melted unsalted butter to ensure rich flavor and crispiness.
- Bake the Kataifi: Spread the butter-coated kataifi in an even layer on a baking sheet. Bake for 12-15 minutes until golden brown, then remove from the oven and allow to cool completely for optimal texture.
- Melt the White Chocolate: Place white chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring after each, until smooth and fully melted without overheating.
- Create Pistachio Filling: To the melted white chocolate, add natural pistachio butter and a pinch of sea salt. Stir thoroughly until creamy and smooth. Drizzle in neutral vegetable oil if necessary to achieve a softer, workable consistency.
- Combine With Kataifi: Finely chop the cooled, baked kataifi and fold it into the pistachio-white chocolate mixture. Mix gently to ensure the kataifi is evenly distributed without breaking the texture.
- Form the Balls: Shape the combined mixture into walnut-sized balls. Place them on a tray and refrigerate for at least 30 minutes to let them firm up thoroughly.
- Melt the Dark Chocolate: Melt the dark chocolate until smooth and tempered for a glossy finish and proper snap.
- Coat the Balls: Dip each chilled ball into the melted dark chocolate, ensuring a full coating. Immediately sprinkle chopped toasted pistachios on top for garnish and added flavor.
- Set the Chocolate: Allow the chocolate coating to set at room temperature for about 15 minutes until firm. Store the finished chocolate balls in an airtight container to maintain freshness and texture.
Notes
- Use unsalted butter to better control the saltiness in the recipe.
- If kataifi pastry is unavailable, crushed cornflakes or toasted phyllo pastry finely chopped may be used as a crunchy alternative.
- The vegetable oil in the filling is optional; it helps soften the mixture if it feels too stiff.
- Temper the dark chocolate properly to achieve a shiny finish and prevent bloom.
- Store chocolate balls in a cool, dry place but avoid refrigeration for extended periods to maintain texture.
Keywords: Dubai chocolate balls, kataifi dessert, pistachio chocolate balls, Middle Eastern sweets, chocolate treat, no-bake filling dessert
