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Dubai Chocolate Balls Recipe

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4.7 from 143 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Melt the Dark Chocolate: Melt the dark chocolate until smooth and tempered for a glossy finish and proper snap.
  8. 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.
  9. 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

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