Luxurious Dubai Chocolate Balls Recipe

Introduction

Experience the rich and nutty flavors of Dubai with these luxurious chocolate balls. Combining crispy kataifi pastry, creamy pistachio, and smooth chocolate, this treat is perfect for any special occasion or as an indulgent snack.

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

1. Step 1: Preheat your oven to 350°F (175°C). Gently separate the kataifi strands and coat them evenly with melted butter.
2. Step 2: Spread the kataifi in an even layer on a baking sheet, then bake for 12-15 minutes, or until golden brown. Let cool completely.
3. Step 3: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
4. Step 4: Add the natural pistachio butter and a pinch of salt, mixing until creamy. Drizzle in vegetable oil if needed to achieve the right consistency.
5. Step 5: Finely chop the cooled kataifi and fold it into the pistachio filling, ensuring even distribution.
6. Step 6: Form the mixture into walnut-sized balls and refrigerate for at least 30 minutes.
7. Step 7: Melt the dark chocolate until smooth. Dip each chilled ball into the chocolate, coating fully, and sprinkle chopped pistachios on top.
8. Step 8: Let the chocolate set at room temperature for about 15 minutes before serving. Store in an airtight container.

Tips & Variations

• Use toasted pistachios for garnish to add a deeper, roasted flavor and pleasant crunch.
• For a different twist, replace white chocolate with milk chocolate for a sweeter filling.
• If you prefer a smoother texture, pulse the kataifi lightly in a food processor before mixing.
• To ensure shiny chocolate coating, temper the dark chocolate carefully following standard tempering methods.

Storage

Store the chocolate balls in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow them to come to room temperature before serving for best flavor and texture. Avoid prolonged exposure to heat to prevent melting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter instead of pistachio?

Yes, you can substitute pistachio butter with almond or cashew butter, but the flavor will be different. For a true Dubai-inspired taste, pistachio is preferred.

How do I know when the kataifi pastry is properly baked?

The kataifi should turn a golden brown color and become crisp to the touch. Avoid overbaking to prevent it from becoming too dry or burnt.

Luxurious Dubai Chocolate Balls Recipe

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Experience the rich and decadent flavors of Dubai with these luxurious chocolate balls. Featuring a crispy kataifi pastry base combined with a smooth pistachio and white chocolate filling, all enrobed in a luscious dark chocolate coating and topped with crunchy pistachios. Perfect for an indulgent treat or special occasion dessert.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 5 minutes
• Yield: Approximately 20–25 walnut-sized chocolate balls 1x
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Halal

Ingredients

Scale 1x2x3x

Kataifi Pastry Layer

• 7 ounces Kataifi pastry
• ⅓ cup Unsalted butter, melted

Filling

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

Coating & Decoration

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

Instructions

1. Prepare kataifi pastry: Preheat your oven to 350°F (175°C). Gently separate the kataifi pastry strands and coat evenly with melted unsalted butter to ensure crispiness and richness.
2. Bake kataifi: Spread the butter-coated kataifi in an even layer on a baking sheet. Bake for 12-15 minutes or until golden brown. Remove from oven and let cool completely to prevent melting the filling later.
3. Melt white chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring well between each until smooth and creamy.
4. Prepare pistachio filling: Mix the melted white chocolate with natural pistachio butter and a pinch of sea salt until creamy. If needed, drizzle in neutral vegetable oil to reach a smooth, spreadable consistency.
5. Incorporate kataifi: Finely chop the cooled kataifi pastry and gently fold it into the pistachio filling, making sure the strands are evenly distributed for texture.
6. Form balls and chill: Shape the mixture into walnut-sized balls and place them on a tray. Refrigerate for at least 30 minutes to firm up and make dipping easier.
7. Melt dark chocolate: Melt and temper the dark chocolate until smooth and glossy, ideal for coating.
8. Dip and decorate: Fully coat each chilled ball in the tempered dark chocolate, then immediately sprinkle with chopped toasted pistachios for a decorative and flavorful finish.
9. Set and store: Allow the chocolate to set at room temperature for about 15 minutes. Once set, store the chocolate balls in an airtight container, preferably refrigerated for up to a week.

Notes

• Use unsalted butter to control the saltiness and enhance the pastry’s flavor.
• Tempering dark chocolate ensures a shiny finish and crisp snap.
• To toast pistachios, spread on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
• These chocolate balls are best enjoyed within a week for optimal freshness.
• Vegetable oil is optional but helps maintain the creamy texture of the filling.

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