Dubai Chocolate Balls
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.
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.