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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.

Ingredients

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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

Find it online: https://heutigemahlzeiten.com/dubai-chocolate-balls-recipe-2/