Here’s an easy recipe for the most addictive dubai chocolate balls! If you love pistachio stuffed dubai chocolate, you’ll be obsessed with these.
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How to Make Dubai Chocolate Balls
- Make the Kataifi Pastry. Whisk together flour, cornstarch, sugar, and salt. Add oil and water, whisk until smooth, and let rest for 30 minutes. Pipe thin strands of batter onto a dry, hot nonstick pan and cook for 30–45 seconds until dry but not browned. Transfer to a towel and repeat until all batter is used. Let cool.
- Prepare the Pistachio Cream. Melt white chocolate and cream together in the microwave. Blend ground pistachios with salt into a paste, then stir into the melted chocolate. Toast kataifi in butter until golden, then mix it into the pistachio cream. Chill for 1 hour until firm.
- Shape and Coat the Truffles. Roll chilled mixture into balls. Melt milk chocolate, dip each ball, let the excess drip off, and top with chopped pistachios. Place on parchment and refrigerate until set. Serve chilled.
(View more: Chocolate Recipes)
Storing and Freezing Instructions
To Store: Store the dubai chocolate balls in an airtight container in the refrigerator for up to 5 days to keep them fresh and maintain their texture.
To Freeze: Place the finished, fully set dubai chocolate balls in a single layer on a tray and freeze until solid, then transfer them to an airtight container or freezer bag with parchment between layers. Freeze for up to 1 month.
P.S. If you love pistachio-stuffed chocolate, you’ll love these homemade Dubai chocolate bars: https://nurturedhomes.com/dubai-chocolate-bar
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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
For the kataifi pastry:
- ¾ cup all-purpose flour
- ⅔ cup Cornstarch
- 1 tsp Sugar
- ½ tsp Salt
- 1 tbsp Vegetable Oil
- 1 cup Water
Instructions
- To make the kataifi pastry, 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 is completely smooth and lump-free.
- Let the batter rest for about 30 minutes.
- Heat a nonstick pan or griddle over medium-low heat. Do not grease the pan.
- Transfer the batter to a squeeze bottle or piping bag with a small round tip.
- Working quickly, pipe long thin strands of the batter in a circular motion over the hot surface.
- Allow them to cook for about 30–45 seconds, just until set and dry (they should remain pale, not browned).
- Carefully lift the kataifi strands with a spatula and transfer to a clean kitchen towel.
- Cover them with another towel to prevent drying out.
- Repeat with the remaining batter.
- Let the kataifi cool completely before using in recipes.
- To make the pistachio cream, place the white chocolate in a microwave-safe bowl along with the double cream.
- Microwave in short intervals, stirring in between, until the mixture is melted and smooth.
- In a mini food processor, blend the ground pistachios with a pinch of salt until a smooth paste forms.
- Add the pistachio paste to the melted white chocolate and cream, stirring until well combined.
- In a non-stick pan, melt the butter over low heat, add 3 ½ oz kataifi, and cook slowly, stirring often, until it turns golden and crispy.
- Remove from heat and mix the toasted kataifi into the pistachio and white chocolate mixture.
- Transfer the mixture to the fridge and chill for about an hour until firm.
- Once chilled, scoop out portions of the mixture and roll them into balls.
- Melt the milk chocolate in the microwave, stirring until smooth.
- Dip each ball into the melted chocolate, allow the excess to drip off, and garnish with coarsely chopped pistachios.
- Place on parchment paper and refrigerate until the chocolate coating sets.
- Serve chilled and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for St Patty’s Day cause they’re green inside. Delicious!
Can you use store bought Kataifi?
Oh definitely Cathey!