Dubai Chocolate Balls Recipe

Introduction

These luxurious Dubai chocolate balls combine crunchy kataifi pastry with creamy pistachio and chocolate filling for an irresistible treat. Perfect for special occasions or whenever you want to indulge in a rich, decadent dessert.

Ingredients

• 7 ounces Kataifi pastry
• ⅓ cup Butter (unsalted recommended)
• 5.3 ounces White chocolate
• 5.3 ounces Natural pistachio butter
• 1 pinch Salt (sea salt preferred)
• 1.5 teaspoons Neutral vegetable oil (optional)
• 14.1 ounces Dark chocolate (55-65% cocoa, melted and tempered)
• 3 tablespoons Chopped pistachios (toasted for decoration)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Gently separate the kataifi strands and coat them evenly with melted butter.
2. Step 2: Spread the kataifi in an even layer on a baking sheet, then bake for 12-15 minutes or until golden brown. Let cool completely.
3. Step 3: Melt the white chocolate in a microwave-safe bowl by heating in 30-second intervals, stirring until smooth.
4. Step 4: Stir in the natural pistachio butter and a pinch of salt until creamy. Add vegetable oil if needed to achieve the right consistency.
5. Step 5: Finely chop the cooled kataifi and fold it into the pistachio filling until evenly combined.
6. Step 6: Shape the mixture into walnut-sized balls and refrigerate for at least 30 minutes.
7. Step 7: Melt the dark chocolate until smooth. Dip each chilled ball into the chocolate, fully coating them, and sprinkle chopped pistachios on top.
8. Step 8: Allow the chocolate to set at room temperature for about 15 minutes before serving or storing.

Tips & Variations

• Toast the chopped pistachios lightly to enhance their flavor before decorating the chocolate balls.
• Use high-quality pistachio butter for the best taste and creaminess.
• If the filling is too stiff, add a little more neutral vegetable oil or melted butter to loosen it.
• For a different flavor, substitute white chocolate with milk chocolate in the filling.

Storage

Store the chocolate balls in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, allow them to come to room temperature for about 10 minutes before serving to soften the chocolate coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted?

Yes, but unsalted butter is preferred to better control the saltiness of the final product.

How do I temper dark chocolate at home?

Tempering involves gently melting chocolate to specific temperatures and cooling it to stabilize the cocoa butter crystals. You can melt chocolate in short bursts in the microwave or use a double boiler, stirring regularly. Allow the chocolate to cool slightly before dipping to achieve a shiny, firm coating.

Dubai Chocolate Balls Recipe

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★★★★★

4.7 from 91 reviews

Indulge in the luxurious flavors of Dubai with these decadent Chocolate Balls, featuring crispy kataifi pastry, creamy pistachio butter, white and dark chocolates, and a delightful crunch from chopped pistachios. A perfect treat for special occasions or a sophisticated dessert.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes
• Yield: About 20 walnut-sized balls 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Kataifi Preparation

• 7 ounces Kataifi pastry
• ⅓ cup Unsalted butter

Filling

• 5.3 ounces White chocolate
• 5.3 ounces Natural pistachio butter
• 1 pinch Sea salt
• 1.5 teaspoons Neutral vegetable oil (optional)

Coating and Decoration

• 14.1 ounces Dark chocolate (55-65% cocoa), melted and tempered
• 3 tablespoons Chopped pistachios, toasted

Instructions

1. Prepare Kataifi Pastry: Preheat your oven to 350°F (175°C). Gently separate the kataifi strands and coat them evenly with melted unsalted butter to ensure crispiness and flavor.
2. Bake Kataifi: Spread the buttered kataifi in an even layer on a baking sheet. Bake for 12-15 minutes or until golden brown. Remove from the oven and let it cool completely to maintain crisp texture.
3. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring between each until smooth and fully melted.
4. Make Pistachio Filling: Add the natural pistachio butter and a pinch of sea salt to the melted white chocolate, stirring until creamy and well combined. Drizzle in neutral vegetable oil if needed to achieve a smooth consistency.
5. Combine Kataifi and Filling: Finely chop the cooled baked kataifi and fold it into the pistachio and white chocolate mixture, ensuring an even distribution throughout.
6. Shape the Balls: Form the mixture into walnut-sized balls using your hands or a small scoop. Place the balls on a tray and refrigerate for at least 30 minutes to set firmly.
7. Melt Dark Chocolate: Melt the dark chocolate to a smooth, tempered consistency, suitable for dipping the chilled balls.
8. Coat the Balls: Dip each chilled ball fully into the melted dark chocolate, allowing any excess to drip off. Immediately sprinkle with toasted chopped pistachios for an attractive finish.
9. Set the Chocolate: Allow the coated balls to set at room temperature for about 15 minutes until the chocolate hardens. Store the finished chocolate balls in an airtight container to maintain freshness.

Notes

• Use unsalted butter to better control the overall saltiness of the chocolate balls.
• To toast pistachios, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until fragrant.
• If the dark chocolate is too thick for dipping, add a small amount of vegetable oil to thin it out slightly.
• Store chocolate balls in a cool, dry place or refrigerate for longer shelf life.
• Ensure the kataifi pastry is fully cooled before mixing to prevent melting the filling.

Keywords: Dubai chocolate balls, kataifi dessert, pistachio chocolate balls, Middle Eastern sweets, white and dark chocolate dessert