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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.

Ingredients

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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

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