Print

Luxurious Dubai Chocolate Balls Recipe

Print Recipe

★★★★★

5 from 141 reviews

Experience the decadent fusion of crunchy Kataifi pastry with a creamy pistachio and white chocolate filling, all enveloped in a rich, tempered dark chocolate coating. These luxurious Dubai Chocolate Balls bring a sophisticated blend of textures and flavors, perfect for indulgent celebrations or elegant dessert offerings.

Ingredients

Scale

For the Kataifi Base

  • 7 ounces Kataifi pastry (or finely chopped toasted phyllo pastry or crushed cornflakes as substitutes)
  • ⅓ cup unsalted Butter

For the Pistachio Filling

  • 5.3 ounces White chocolate
  • 5.3 ounces Natural pistachio butter
  • 1 pinch Sea salt
  • 1.5 teaspoons Neutral vegetable oil (optional)

For the Chocolate Coating

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

Instructions

  1. Preheat and prepare Kataifi: Preheat your oven to 350°F (175°C). Gently separate the kataifi pastry strands and evenly coat them with melted unsalted butter to ensure crispiness and rich flavor.
  2. Bake Kataifi base: Spread the butter-coated kataifi strands evenly on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the kataifi is golden brown and crisp. Remove from oven and allow to cool completely to ensure texture.
  3. Melt white chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring well between each interval until smooth and completely melted.
  4. Prepare pistachio filling: Add the natural pistachio butter and a pinch of sea salt to the melted white chocolate. Mix thoroughly until creamy and well combined. If the mixture is too thick, drizzle in the neutral vegetable oil gradually to adjust consistency.
  5. Combine kataifi with filling: Finely chop the cooled kataifi strands and gently fold them into the pistachio and white chocolate mixture, ensuring even incorporation for texture contrast.
  6. Form balls and chill: Shape the mixture into walnut-sized balls using your hands or a small scoop. Place the balls on a tray and refrigerate for at least 30 minutes to firm up.
  7. Melt and temper dark chocolate: Melt the dark chocolate using a double boiler or microwave until smooth and tempered for a shiny, crisp coating.
  8. Coat chocolate balls: Dip each chilled pistachio ball fully into the tempered dark chocolate, ensuring an even coating. Immediately sprinkle the tops with chopped toasted pistachios for added texture and decoration.
  9. Set and store: Allow the chocolate to set at room temperature for about 15 minutes until firm. Store the Dubai Chocolate Balls in an airtight container to keep fresh.

Notes

  • For a gluten-free variation, use crushed cornflakes or ensure kataifi pastry is gluten-free.
  • Ensure the pistachio butter is smooth for easier mixing and better texture.
  • Tempering the dark chocolate is key for a glossy finish and crisp snap.
  • Store these chocolate balls refrigerated for up to 1 week.
  • Use high-quality chocolate to enhance flavor depth.

Keywords: Dubai chocolate balls, Kataifi pastry dessert, pistachio chocolate balls, Middle Eastern sweets, luxurious chocolate treats

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