Name: Luxurious Dubai Chocolate Balls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 7 ounces Kataifi pastry; ⅓ cup Butter (unsalted, melted); 5.3 ounces White chocolate; 5.3 ounces Natural pistachio butter; 1 pinch Salt (sea salt recommended); 1.5 teaspoons Neutral vegetable oil (optional); 14.1 ounces Dark chocolate (55-65% cocoa, melted & tempered); 3 tablespoons Chopped pistachios (toasted)

Introduction

Indulge in the rich and decadent flavors of Dubai with these luxurious chocolate balls. Combining crispy kataifi pastry, creamy pistachio butter, and smooth chocolate, this treat is perfect for special occasions or a delightful everyday dessert.

This image shows five round chocolate balls on a white plate with a white marbled texture. Each ball has a smooth, shiny dark chocolate top layer, sprinkled with crushed bright green pistachio pieces. The bottom half of each ball is wrapped in a nest-like layer of thin, golden-brown crispy strands, adding a delicate texture contrast. The balls are closely stacked in a pyramid-like shape, with the focus on the front two balls. The background is softly blurred to keep the attention on the chocolate treats. photo taken with an iphone --ar 4:5 --v 7

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 & tempered)
3 tablespoons Chopped pistachios (toasted for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Gently separate the kataifi strands and toss them evenly with the melted butter.
Step 2: Spread the buttered kataifi in an even layer on a baking sheet. Bake for 12-15 minutes until golden brown, then let cool completely.
Step 3: Melt the white chocolate in a microwave-safe bowl using 30-second intervals, stirring after each until smooth.
Step 4: Stir in the natural pistachio butter and a pinch of salt until creamy. Add vegetable oil if the mixture needs a smoother consistency.
Step 5: Finely chop the cooled kataifi pastry and fold it into the pistachio mixture, making sure it is well combined.
Step 6: Shape the mixture into walnut-sized balls and refrigerate for at least 30 minutes to firm up.
Step 7: Melt the dark chocolate until smooth. Dip each chilled ball into the melted chocolate, coating fully, and immediately sprinkle with chopped pistachios.
Step 8: Allow the chocolate to set at room temperature for about 15 minutes. Store the finished chocolate balls in an airtight container.

Tips & Variations

Use high-quality pistachio butter for the best flavor and creaminess in the filling.
Toasting the chopped pistachios before decorating enhances their crunch and aroma.
If you prefer a sweeter treat, substitute the dark chocolate with milk chocolate for coating.
The vegetable oil is optional but helps to achieve a smoother filling; omit if you want a firmer texture.

Storage

Store these chocolate balls in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If chilled, allow them to come to room temperature before serving for the best texture. Avoid freezing as it can affect the texture of the chocolate coating.

How to Serve

The image shows four round dessert balls placed close together on a white marbled surface. Each ball has an inner layer of bright green, crumbly texture, surrounded by a smooth, dark chocolate coating. Around the chocolate layer, there is a crunchy, thin, golden-brown nest-like layer. The top of each ball is sprinkled with small chopped green nuts, adding texture and color contrast. One ball at the front is bitten showing all the layers clearly. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these chocolate balls ahead of time?

Yes, you can prepare the chocolate balls several hours ahead or the day before. Keep them refrigerated and bring them to room temperature before serving for the best taste and texture.

What can I substitute for kataifi pastry if I can’t find it?

Kataifi pastry has a unique texture, but shredded phyllo dough or finely chopped toasted nuts can be used as a substitute. Keep in mind this may change the final texture slightly.

Luxurious Dubai Chocolate Balls Recipe

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★★★★★

4.7 from 69 reviews

Experience the luxurious taste of Dubai with these decadent Chocolate Balls, combining crunchy kataifi pastry with a creamy pistachio and white chocolate filling, all enrobed in silky dark chocolate and topped with crunchy pistachios. Perfect for an indulgent treat or elegant dessert.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour
Yield: Approximately 20 walnut-sized balls 1x
Category: Dessert
Method: Baking
Cuisine: Middle Eastern
Diet: Vegetarian

Ingredients

Scale

Pastry

7 ounces Kataifi pastry
⅓ cup Butter (unsalted, melted)

Filling

5.3 ounces White chocolate
5.3 ounces Natural pistachio butter
1 pinch Salt (sea salt recommended)
1.5 teaspoons Neutral vegetable oil (optional)

Coating & Decoration

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

Instructions

Prepare the kataifi: Preheat the oven to 350°F (175°C). Gently separate the kataifi pastry strands and coat them evenly with the melted unsalted butter to ensure crispiness and flavor.
Bake the kataifi: Spread the butter-coated kataifi in an even layer on a baking sheet. Bake for 12-15 minutes, or until the kataifi turns golden brown and crispy. Remove and let cool completely to retain crunch in the final product.
Melt the white chocolate: Place white chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring between each until completely smooth and melted.
Make the pistachio filling: Add natural pistachio butter and a pinch of sea salt to the melted white chocolate. Mix thoroughly until creamy and homogenous. If the mixture is too thick, slowly drizzle in neutral vegetable oil to achieve the right consistency.
Combine kataifi and filling: Finely chop the cooled, baked kataifi and fold it into the pistachio and white chocolate mixture, ensuring an even distribution of crunchy strands throughout the creamy filling.
Form the balls: Shape the mixture into walnut-sized balls for uniform bite-sized portions. Place them on a tray and refrigerate for at least 30 minutes to firm up the mixture.
Coat in dark chocolate: Melt and temper the dark chocolate until smooth and glossy. Dip each chilled ball fully into the melted dark chocolate ensuring full coverage. Immediately sprinkle chopped toasted pistachios on top of the coated balls for an added crunch and visual appeal.
Set the chocolate: Allow the coated chocolate 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 and prevent moisture.

Notes

Use unsalted butter for better control over saltiness in the recipe.
Ensure kataifi pastry is separated well before baking for maximum crispiness.
Tempering dark chocolate ensures a shiny, firm coating that snaps when bitten.
Store chocolate balls in a cool, dry place; refrigeration is optional but may cause condensation.
To toast pistachios, dry roast in a skillet over medium heat until fragrant, about 3-5 minutes.

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