Dubai Chocolate Balls Recipe

Introduction

Dubai Chocolate Balls are a delightful treat combining crispy kataifi pastry, rich pistachio cream, and smooth chocolate coating. This indulgent dessert offers a unique texture and flavor that’s perfect for impressing guests or enjoying as a special homemade sweet.

Ingredients

• 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
• 9 oz milk chocolate (finely chopped)
• ¾ cup all-purpose flour
• ⅔ cup cornstarch
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp vegetable oil
• 1 cup water

Instructions

1. Step 1: In a mixing bowl, whisk together the flour, cornstarch, sugar, and salt until well combined.
2. Step 2: Add the vegetable oil and water, whisking until the batter is completely smooth and lump-free.
3. Step 3: Let the batter rest for about 30 minutes.
4. Step 4: Heat a nonstick pan or griddle over medium-low heat without greasing it.
5. Step 5: Transfer the batter to a squeeze bottle or piping bag with a small round tip.
6. Step 6: Quickly pipe long thin strands of batter in a circular motion over the hot surface.
7. Step 7: Cook for 30–45 seconds until set and dry, keeping them pale, not browned.
8. Step 8: Carefully lift the kataifi strands with a spatula onto a clean kitchen towel.
9. Step 9: Cover with another towel to prevent drying out and repeat with remaining batter.
10. Step 10: Let the kataifi cool completely before using.
11. Step 11: For the pistachio cream, combine white chocolate and double cream in a microwave-safe bowl.
12. Step 12: Microwave in short intervals, stirring until melted and smooth.
13. Step 13: Blend the ground pistachios with a pinch of salt in a mini food processor until smooth.
14. Step 14: Stir the pistachio paste into the melted white chocolate and cream mixture.
15. Step 15: Melt butter in a non-stick pan over low heat, add kataifi, and cook slowly until golden and crispy.
16. Step 16: Remove from heat and mix the toasted kataifi into the pistachio and white chocolate filling.
17. Step 17: Chill the mixture in the fridge for about an hour until firm.
18. Step 18: Scoop portions and roll into balls once chilled.
19. Step 19: Melt the milk chocolate in the microwave, stirring until smooth.
20. Step 20: Dip each ball in melted chocolate, allowing excess to drip off, then garnish with chopped pistachios.
21. Step 21: Place on parchment paper and refrigerate until the chocolate coating sets.
22. Step 22: Serve chilled and enjoy your Dubai Chocolate Balls!

Tips & Variations

• Use a piping bag for more control if a squeeze bottle isn’t available when making kataifi strands.
• For extra crunch, toast the chopped pistachios before garnishing.
• Substitute the milk chocolate coating with dark chocolate for a richer flavor.
• Ensure the kataifi strands are completely cool before mixing to maintain crispness.

Storage

Store the chocolate balls in an airtight container in the refrigerator for up to 3 days. To enjoy, let them sit at room temperature for 10 minutes before serving. Reheat is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ready-made kataifi pastry for this recipe?

Yes, pre-made kataifi pastry can be used but ensure it is chopped and separated well before cooking to achieve the right texture.

What is the best way to melt chocolate for coating?

Microwaving in short bursts and stirring frequently helps melt chocolate evenly without burning. Alternatively, use a double boiler for gentle heat.

Dubai Chocolate Balls Recipe

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★★★★★

4.9 from 117 reviews

Dubai Chocolate Balls are a decadent Middle Eastern-inspired treat featuring delicate crispy kataifi pastry strands enveloped in a luscious pistachio and white chocolate cream center, all coated in rich milk chocolate and garnished with chopped pistachios. This elegant no-bake dessert combines unique textures and flavors, perfect for impressing at special occasions or indulging in a luxurious sweet bite.

• Author: Tim
• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 20 chocolate balls 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Kataifi Pastry Batter

• 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
• 1 tbsp butter
• 3 ½ oz kataifi pastry (prepared from batter, chopped and separated)

Coating and Garnish

• 9 oz milk chocolate, finely chopped
• Coarsely chopped pistachios for garnish

Instructions

1. Prepare kataifi pastry batter: In a mixing bowl, whisk together the flour, cornstarch, sugar, and salt until well combined. Add the vegetable oil and water and whisk until the batter becomes completely smooth and lump-free. Let it rest for about 30 minutes to allow full hydration.
2. Cook kataifi strands: Heat a nonstick pan or griddle over medium-low heat without greasing. Transfer the batter into a squeeze bottle or piping bag fitted with a small round tip. Working quickly, pipe long thin strands of batter in a circular motion over the hot surface. Let them cook for 30–45 seconds until they set and dry but remain pale and not browned. Carefully lift the cooked kataifi strands with a spatula onto a clean kitchen towel and cover with another towel to keep them from drying out. Repeat with remaining batter and allow to cool completely.
3. Make pistachio cream: Place the finely chopped white chocolate and double cream in a microwave-safe bowl. Microwave in short intervals, stirring between each until fully melted and smooth. In a mini food processor, blend the ground pistachios with a pinch of salt until a smooth paste forms. Stir the pistachio paste into the melted white chocolate and cream mixture until combined.
4. Toast kataifi: In a non-stick pan, melt the butter over low heat. Add 3 ½ oz of the prepared kataifi pastry and cook slowly, stirring often, until the kataifi turns golden and crispy. Remove from heat.
5. Combine toasted kataifi with cream: Mix the toasted kataifi strands into the pistachio and white chocolate mixture. Transfer the combined mixture to the refrigerator and chill for about an hour until firm enough to handle.
6. Form balls and coat: Once chilled, scoop portions of the mixture and roll into smooth balls. Melt the milk chocolate in the microwave, stirring frequently until smooth. Dip each ball into the melted milk chocolate, allowing excess to drip off. Garnish each ball with coarsely chopped pistachios.
7. Final refrigeration and serving: Place the coated balls on parchment paper and refrigerate until the chocolate coating sets solid. Serve chilled and enjoy this luxurious and textured dessert.

Notes

• Ensure the kataifi strands remain pale and not browned when cooking to maintain their delicate texture.
• The pistachio paste should be smooth for the best texture in the filling.
• Use good quality white and milk chocolate for optimal flavor and coating.
• The mixture needs to be chilled well to facilitate shaping into balls without sticking.
• Store finished chocolate balls chilled, and consume within 3-4 days for best freshness.

Keywords: Dubai Chocolate Balls, pistachio chocolate dessert, kataifi pastry dessert, Middle Eastern sweets, chocolate truffles