Dubai Chocolate Balls Recipe

Introduction

Dubai Chocolate Balls are a luscious treat combining creamy pistachio filling with delicate kataifi pastry and rich chocolate coating. This decadent dessert offers delightful textures and flavors, perfect for special occasions or an indulgent snack.

Ingredients

• 5 ½ oz white chocolate, finely chopped
• ¼ cup double cream
• 3 ½ oz unsalted ground pistachios
• Pinch of salt
• 3 ½ oz kataifi pastry, chopped and separated
• 1 tbsp butter
• 9 oz milk chocolate, finely chopped
• For the kataifi pastry:
  • ¾ cup all-purpose flour
  • ⅔ cup cornstarch
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tbsp vegetable oil
  • 1 cup water

Instructions

1. Step 1: To make the kataifi pastry, whisk together flour, cornstarch, sugar, and salt in a mixing bowl until well combined.
2. Step 2: Add vegetable oil and water, whisking until the batter is smooth and lump-free. Let it rest for 30 minutes.
3. Step 3: Heat a nonstick pan over medium-low heat without greasing. Transfer batter to a squeeze bottle or piping bag with a small round tip.
4. Step 4: Pipe long thin strands of batter in circular motions over the pan. Cook for 30–45 seconds until set but not browned.
5. Step 5: Carefully lift kataifi strands with a spatula onto a clean kitchen towel. Cover with another towel to keep moist. Repeat with remaining batter.
6. Step 6: Allow kataifi to cool completely before proceeding.
7. Step 7: To make pistachio cream, microwave white chocolate and double cream in short bursts, stirring until melted and smooth.
8. Step 8: Blend ground pistachios with a pinch of salt in a mini food processor until smooth paste forms.
9. Step 9: Stir pistachio paste into the melted white chocolate and cream mixture until well combined.
10. Step 10: Melt butter in a non-stick pan over low heat. Add chopped kataifi pastry and cook, stirring often, until golden and crispy.
11. Step 11: Remove from heat and mix toasted kataifi into the pistachio and white chocolate mixture.
12. Step 12: Chill the mixture in the fridge for about an hour until firm.
13. Step 13: Once chilled, scoop portions and roll into balls.
14. Step 14: Melt milk chocolate in the microwave, stirring until smooth.
15. Step 15: Dip each ball into melted chocolate, letting excess drip off. Garnish with chopped pistachios.
16. Step 16: Place balls on parchment paper and refrigerate until the chocolate sets.
17. Step 17: Serve chilled and enjoy your Dubai Chocolate Balls!

Tips & Variations

• Use high-quality chocolate for a richer taste and smoother coating.
• For extra crunch, toast the pistachios lightly before grinding.
• Substitute double cream with heavy cream if double cream is unavailable.
• Try adding a hint of orange zest to the pistachio cream for a citrus twist.
• If kataifi pastry is difficult to make, you can try store-bought kataifi as a shortcut.

Storage

Store Dubai Chocolate Balls in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended as it may affect the texture of the chocolate coating. Allow them to come to room temperature for a few minutes before serving to enjoy the best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the kataifi pastry in advance?

Yes, you can make the kataifi pastry a day ahead and store it covered at room temperature to maintain freshness before using it in the recipe.

What can I substitute for double cream?

If double cream is unavailable, heavy cream or whipping cream can be used as substitutes, although the texture may be slightly lighter.

Dubai Chocolate Balls Recipe

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★★★★★

4.9 from 106 reviews

Dubai Chocolate Balls are a luxurious and decadent dessert combining crunchy kataifi pastry with a creamy pistachio-infused white chocolate center, all coated in rich milk chocolate and garnished with chopped pistachios. This Middle Eastern-inspired treat offers a delightful balance of textures and flavors, perfect for special occasions or indulgent snacking.

• Author: Felix
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 16–18 chocolate balls 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Kataifi Pastry

• ¾ cup all-purpose flour
• ⅔ cup cornstarch
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp vegetable oil
• 1 cup water

Pistachio Cream Filling

• 5 ½ oz white chocolate, finely chopped
• ¼ cup double cream
• 3 ½ oz unsalted ground pistachios
• pinch of salt
• 3 ½ oz kataifi pastry, chopped and separated
• 1 tbsp butter

Chocolate Coating and Garnish

• 9 oz milk chocolate, finely chopped
• coarsely chopped pistachios (for garnish)

Instructions

1. Prepare the Kataifi Pastry Batter: In a mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, and salt until well combined. Add the vegetable oil and water, then whisk until the batter is completely smooth and lump-free. Let the batter rest for about 30 minutes to hydrate.
2. Cook the Kataifi Pastry Strands: Heat a nonstick pan or griddle over medium-low heat without greasing it. Transfer the batter to a squeeze bottle or piping bag fitted with a small round tip. Working quickly, pipe long thin strands of the batter in circular motions over the hot surface. Allow them to cook for 30–45 seconds until set and dry without browning. Carefully lift the kataifi strands with a spatula and place them on a clean kitchen towel. Cover with another towel to prevent drying out. Repeat with remaining batter and let the kataifi cool completely.
3. Make the Pistachio Cream: Place the white chocolate and double cream in a microwave-safe bowl. Microwave in short intervals, stirring between each, until the mixture is melted and smooth. In a mini food processor, blend the ground pistachios with a pinch of salt until a smooth paste forms. Stir this pistachio paste into the melted white chocolate and cream combination until well combined.
4. Toast the Kataifi Pastry: In a non-stick pan, melt the butter over low heat. Add 3 ½ oz of the chopped kataifi pastry and cook slowly, stirring frequently, until it turns golden and crispy. Remove the pan from heat and mix the toasted kataifi into the pistachio and white chocolate mixture.
5. Chill the Mixture: Transfer the pistachio-kataifi mixture to the refrigerator and chill for about one hour until firm enough to shape.
6. Form the Chocolate Balls: Once chilled, scoop portions of the mixture and roll them into smooth balls using your hands.
7. Coat the Balls in Milk Chocolate: Melt the milk chocolate in the microwave, stirring frequently until smooth. Dip each pistachio ball into the melted milk chocolate, letting excess drip off. Immediately garnish with coarsely chopped pistachios.
8. Set the Coating and Serve: Place the coated balls on parchment paper and refrigerate until the chocolate coating is set and firm. Serve chilled and enjoy this rich Middle Eastern-inspired treat!

Notes

• Ensure the kataifi strands remain pale and do not brown during cooking to maintain their delicate texture.
• Chilling the pistachio mixture is essential for easy shaping of the chocolate balls.
• You can substitute double cream with heavy cream if unavailable.
• For a nuttier flavor, lightly toast the ground pistachios before blending.
• Store leftover chocolate balls in an airtight container in the refrigerator for up to 5 days.
• Use good-quality chocolates for best taste and texture.

Keywords: Dubai Chocolate Balls, pistachio dessert, Middle Eastern sweets, kataifi pastry, chocolate coated treats, homemade chocolate balls, creamy pistachio filling