Indulge in the irresistible allure of Dubai Chocolate Balls, a no-bake Luxury Dessert that combines crispy kataifi pastry, creamy pistachio filling, and a rich dark chocolate shell. These elegant truffles offer a delightful contrast of textures and flavors, making them perfect for special occasions or gifting. Easy to create yet decadently sophisticated, Dubai Chocolate Balls bring a taste of Middle Eastern-inspired opulence to your dessert table.
Why You’ll Love This Dubai Chocolate Balls
This Dubai Chocolate Balls recipe is a standout Luxury Dessert:
- Exquisite Textures: Crunchy kataifi meets silky pistachio cream.
- Rich Flavors: Dark chocolate balances nutty, sweet filling.
- No-Bake Ease: Simple steps for a gourmet result.
- Gift-Worthy: Perfect for festive or personal presents.
- Customizable: Adapt with different nuts or garnishes.
- I made these for a holiday party, and they were the ultimate Luxury Dessert!
Ingredients for Dubai Chocolate Balls
Here’s what you’ll need for Dubai Chocolate Balls (makes 16):
- 7 oz (200 g) kataifi pastry (kunefe)
- ⅓ cup (75 g) unsalted butter
- 5.3 oz (150 g) white chocolate
- 1.5 tsp neutral vegetable oil (optional)
- 5.3 oz (150 g) natural pistachio butter
- 1 pinch of salt
- 14.1 oz (400 g) dark chocolate (55–65% cocoa)
- 3 tbsp chopped pistachios (for garnish)
Ingredient Tips:
- Kataifi Pastry: Found in Middle Eastern stores or frozen sections; fluff well.
- Pistachio Butter: Use 100% pure for authentic flavor; homemade is ideal.
- Dark Chocolate: 55–65% cocoa for balanced sweetness.
- White Chocolate: High-quality for smooth melting.
- Equipment: Double boiler or microwave, parchment paper, forks for dipping.
Directions for Dubai Chocolate Balls
- Let’s craft these stunning Dubai Chocolate Balls!
Prep Kataifi
- I chop 7 oz kataifi pastry into 1-inch pieces and fluff to separate strands.
- In a pot over medium heat, I toast with ⅓ cup butter, stirring until golden and crispy, about 8–10 minutes.
- I let it cool completely.
Make Filling
- I melt 5.3 oz white chocolate with 1.5 tsp vegetable oil (if using) in a double boiler or microwave, stirring until smooth.
- I mix in 5.3 oz pistachio butter and a pinch of salt. I let it cool slightly, then fold in the toasted kataifi.
- If too soft, I refrigerate for 10–15 minutes until firm.
Form Balls
- I shape the mixture into 16 balls (about 1.1 oz each) using my hands or a scoop.
- I place them on a parchment-lined tray and freeze for 20–30 minutes until solid.
Coat in Chocolate
- I melt and temper 14.1 oz dark chocolate. Using two forks, I dip each frozen ball into the chocolate, coating fully and letting excess drip off.
- I place them back on parchment.
Garnish and Set
- I sprinkle the Dubai Chocolate Balls with 3 tbsp chopped pistachios before the chocolate sets.
- I let them harden at room temperature or in the fridge for 10 minutes.
Serve
- I serve the Dubai Chocolate Balls chilled or at room temperature for a luxurious treat.
Nutrition
- Prep Time: 40 minutes
- Cooking Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Servings: 16 balls
- Calories: ~298 kcal per ball
- Macros per Serving: 20g carbs, 5g protein, 22g fat, 2g fiber
Variations for Dubai Chocolate Balls
Try these twists on Dubai Chocolate Balls:
- Nut Swap: Use almond or hazelnut butter instead of pistachio.
- Flavor Boost: Add ½ tsp orange zest or cinnamon to the filling.
- Coating: Roll in shredded coconut or crushed freeze-dried berries.
- Milk Chocolate: Swap dark chocolate for a sweeter shell.
- Vegan: Use dairy-free white and dark chocolate with coconut oil.
Storage
I store Dubai Chocolate Balls in an airtight container in the fridge for up to 1 week, keeping them fresh and crispy. For longer storage, I freeze them for up to 2 months, placing them in a single layer to prevent sticking. I thaw in the fridge overnight or at room temperature for 15 minutes before serving to maintain texture.
Serving Ideas
Make your Dubai Chocolate Balls a dazzling Luxury Dessert:
- Classic: Serve on a platter with coffee for a sophisticated treat.
- Gifting: Package in decorative boxes for a Luxury Dessert holiday gift.
- Party: Arrange on a dessert tray with other truffles for elegance.
- Pairing: Enjoy with mint tea or a dessert wine like Moscato.
- Garnish: Dust with edible gold powder for extra opulence.
FAQs About Dubai Chocolate Balls
Can I use store-bought pistachio butter for Pistachio Kunefe Truffles?
Yes, I use pure pistachio butter, but homemade ensures richer flavor for Pistachio Kunefe Truffles.
Where can I find kataifi pastry for Pistachio Kunefe Truffles?
I find it in Middle Eastern stores or frozen sections of supermarkets.
Can I make Pistachio Kunefe Truffles vegan?
I use dairy-free chocolate and coconut oil instead of butter for a vegan version.
How do I temper chocolate for Pistachio Kunefe Truffles?
I melt two-thirds of the chocolate, then stir in the rest off heat for a glossy, snappy finish.
More Summer Dessert Recipes You’ll Love
- Strawberry Sorbet Recipe
- Strawberry Crunch Cheesecake Recipe
- Strawberry Fudge Recipe
- Chocolate Cherry Dump Cake
- Pear Dump Cake: A Sweet Summer Treat
Conclusion
Dubai Chocolate Balls are a captivating Luxury Dessert that blend crunchy kataifi, creamy pistachio, and rich chocolate into a bite-sized masterpiece. Perfect for gifting, celebrations, or a personal indulgence, they’re surprisingly easy to make and endlessly impressive. Create a batch of Dubai Chocolate Balls today and savor a taste of gourmet elegance!
Dubai Chocolate Balls
Ingredients
- 7 oz 200 g kataifi pastry (kunefe)
- ⅓ cup 75 g unsalted butter
- 5.3 oz 150 g white chocolate
- 1.5 tsp neutral vegetable oil optional
- 5.3 oz 150 g natural pistachio butter
- 1 pinch of salt
- 14.1 oz 400 g dark chocolate (55–65% cocoa)
- 3 tbsp chopped pistachios for garnish
Instructions
Prep Kataifi
- I chop 7 oz kataifi pastry into 1-inch pieces and fluff to separate strands. In a pot over medium heat, I toast with ⅓ cup butter, stirring until golden and crispy, about 8–10 minutes. I let it cool completely.
Make Filling
- I melt 5.3 oz white chocolate with 1.5 tsp vegetable oil (if using) in a double boiler or microwave, stirring until smooth. I mix in 5.3 oz pistachio butter and a pinch of salt. I let it cool slightly, then fold in the toasted kataifi. If too soft, I refrigerate for 10–15 minutes until firm.
Form Balls
- I shape the mixture into 16 balls (about 1.1 oz each) using my hands or a scoop. I place them on a parchment-lined tray and freeze for 20–30 minutes until solid.
Coat in Chocolate
- I melt and temper 14.1 oz dark chocolate. Using two forks, I dip each frozen ball into the chocolate, coating fully and letting excess drip off. I place them back on parchment.
Garnish and Set
- I sprinkle the Dubai Chocolate Balls with 3 tbsp chopped pistachios before the chocolate sets. I let them harden at room temperature or in the fridge for 10 minutes.
Serve
- I serve the Dubai Chocolate Balls chilled or at room temperature for a luxurious treat.
Notes
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