Inspired by Middle Eastern flavors and modern dessert trends, these Dubai Chocolate Balls are a luxurious treat that combines crisp kataifi pastry, creamy pistachio butter, and rich dark chocolate. The golden, buttery strands of kunefe give a delightful crunch, while the pistachio-white chocolate filling melts in your mouth. Finished with a glossy dark chocolate coating and a sprinkle of pistachios, each bite is a perfect balance of texture and flavor—ideal for festive gatherings, gifts, or indulgent moments at home.
Ingredients:
- 7 ounces (200 g) kataifi pastry (kunefe)
- ⅓ cup (75 g) butter
- 5.3 ounces (150 g) white chocolate
- 1.5 teaspoons neutral vegetable oil (optional)
- 5.3 ounces (150 g) natural pistachio butter
- 1 pinch of salt
- 14.1 ounces (400 g) dark chocolate (55-65% cocoa, melted & tempered)
- 3 tablespoons chopped pistachios (for decoration)
Directions:
- Prepare the Kataifi: Chop kataifi pastry into small strands and fluff it well. Toast it in a pot over medium heat with butter until golden brown and crispy. Let it cool completely.
- Make Pistachio Cream: Melt white chocolate and stir in pistachio butter and salt. Let it cool before mixing in the toasted kataifi.
- Shape & Freeze: Form small balls from the pistachio mixture and freeze until firm.
- Coat in Chocolate: Dip the frozen balls in melted dark chocolate, shaking off excess. Sprinkle with chopped pistachios and let them set before serving.
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