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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.

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

  • 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

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