Luxurious Dubai Chocolate Balls Recipe
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.
- 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
