Dubai Chocolate Balls Recipe

Introduction

Dubai Chocolate Balls are a delightful treat combining creamy pistachio filling with crispy kataifi pastry strands, all coated in smooth milk chocolate. This indulgent dessert offers a lovely texture contrast and a beautiful balance of flavors that’s sure to impress.

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, then whisk until the batter is completely smooth and lump-free. Let it rest for about 30 minutes.
3. Step 3: Heat a nonstick pan or griddle over medium-low heat without greasing it.
4. Step 4: Transfer the batter to a squeeze bottle or piping bag with a small round tip.
5. Step 5: Quickly pipe long thin strands of the batter in a circular motion over the hot pan.
6. Step 6: Cook for 30–45 seconds until the strands set and dry but remain pale. Carefully lift them with a spatula and transfer to a clean kitchen towel.
7. Step 7: Cover with another towel to prevent drying out and repeat with remaining batter. Allow kataifi strands to cool completely.
8. Step 8: For the pistachio cream, place white chocolate and double cream in a microwave-safe bowl and microwave in short intervals, stirring until melted and smooth.
9. Step 9: In a mini food processor, blend the ground pistachios with a pinch of salt until smooth.
10. Step 10: Stir the pistachio paste into the melted white chocolate and cream until well combined.
11. Step 11: Melt the butter in a non-stick pan over low heat, add kataifi pastry, and cook slowly, stirring often until golden and crispy.
12. Step 12: Remove from heat and mix the toasted kataifi into the pistachio and white chocolate mixture.
13. Step 13: Chill the mixture in the fridge for about an hour until firm.
14. Step 14: Scoop portions and roll them into balls once the mixture is firm.
15. Step 15: Melt the milk chocolate in the microwave, stirring until smooth.
16. Step 16: Dip each ball in melted chocolate, let the excess drip off, then garnish with coarsely chopped pistachios.
17. Step 17: Place balls on parchment paper and refrigerate until the chocolate coating sets.
18. Step 18: Serve chilled and enjoy!

Tips & Variations

• Use a piping bag with a small round tip for neat kataifi strands and work quickly to prevent the batter from drying before cooking.
• For extra flavor, add a splash of rose water or orange blossom water to the pistachio cream mixture.
• Substitute ground pistachios with almonds or hazelnuts for a different nutty twist.
• Store the chocolate balls in an airtight container in the refrigerator to keep them fresh and crisp.

Storage

Store the Dubai Chocolate Balls in an airtight container in the refrigerator for up to 5 days. Before serving, allow them to come to room temperature for a few minutes for the best texture. They can be gently reheated in a warm room but avoid microwaving to preserve the crispiness of the kataifi.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use pre-made kataifi pastry instead of making the batter and strands yourself. Just separate the strands before using and toast them as instructed for the best texture.

How do I prevent the kataifi strands from sticking together?

After cooking, transfer the kataifi strands onto a clean, dry kitchen towel and cover them with another towel to prevent moisture buildup. Also, cook the strands on a dry pan with no oil to keep them crisp and separate.

Dubai Chocolate Balls Recipe

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4.7 from 99 reviews

Dubai Chocolate Balls are a decadent treat featuring a creamy pistachio and white chocolate filling encased in crispy kataifi strands, all coated in rich milk chocolate and garnished with chopped pistachios. This Middle Eastern-inspired dessert combines textures and flavors for an indulgent experience perfect for special occasions or a luxurious snack.

• Author: Mila
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: Approximately 15 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

• 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 (chopped and separated)

Chocolate Coating & Garnish

• 9 oz milk chocolate (finely chopped)
• coarsely chopped pistachios for garnish

Instructions

1. Prepare the kataifi pastry batter: In a mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, and salt until well combined.
2. Add wet ingredients: Stir in the vegetable oil and water, whisking until the batter is completely smooth and lump-free.
3. Rest the batter: Let the batter rest for about 30 minutes to improve texture.
4. Heat the pan: Warm a nonstick pan or griddle over medium-low heat without adding any grease.
5. Pipe kataifi strands: Transfer the batter to a squeeze bottle or piping bag with a small round tip and quickly pipe long thin strands in a circular motion onto the hot surface.
6. Cook kataifi: Allow the strands to cook for 30–45 seconds until set and dry but not browned.
7. Transfer kataifi: Use a spatula to carefully lift the strands onto a clean kitchen towel; cover with another towel to prevent drying.
8. Repeat: Continue piping and cooking the remaining batter similarly.
9. Cool kataifi: Allow the kataifi to cool completely before using in the filling.
10. Make pistachio cream base: Place the white chocolate and double cream in a microwave-safe bowl; microwave in short intervals stirring until melted and smooth.
11. Prepare pistachio paste: Blend the ground pistachios with a pinch of salt in a mini food processor until smooth.
12. Combine pistachio with white chocolate cream: Stir the pistachio paste into the melted white chocolate mixture until fully incorporated.
13. Toast kataifi strands: Melt butter in a non-stick pan over low heat, add 3 ½ oz chopped kataifi pastry, and cook slowly, stirring frequently until golden and crispy.
14. Mix kataifi into cream: Remove from heat and fold the toasted kataifi into the pistachio and white chocolate mixture.
15. Chill the filling: Transfer the mixture to the fridge and chill for about an hour until firm.
16. Form balls: Once chilled, scoop portions of the mixture and roll them into smooth balls.
17. Melt milk chocolate: Microwave the milk chocolate in short bursts stirring until smooth and glossy.
18. Coat balls: Dip each ball into the melted milk chocolate, letting the excess drip off.
19. Garnish: Sprinkle with coarsely chopped pistachios while the chocolate is still wet.
20. Set coating: Place the coated balls on parchment paper and refrigerate until the chocolate hardens.
21. Serve: Serve chilled and enjoy the rich, textured delight.

Notes

• Use unsalted pistachios to control the saltiness of the dessert.
• Kataifi pastry strands should not brown; they should remain pale for the best texture.
• To melt chocolate without burning, microwave in short intervals and stir frequently.
• Keep the kataifi covered with a towel to retain moisture and prevent drying out before use.
• These balls can be stored in the fridge for up to 3 days in an airtight container.
• Double cream can be substituted with heavy cream if unavailable.

Keywords: Dubai chocolate balls, kataifi pastry dessert, pistachio chocolate balls, Middle Eastern sweets, no-bake chocolate balls, white chocolate pistachio dessert