Luxurious Dubai Chocolate Balls with Pistachio Filling and Kataifi Crust Recipe
Indulge in the luxurious taste of Dubai Chocolate Balls, featuring a crunchy kataifi pastry base filled with a creamy pistachio and white chocolate mixture, all coated in rich dark chocolate and topped with crunchy pistachios. This decadent treat blends textures and flavors perfectly for an elegant dessert experience.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: Approximately 20 chocolate balls
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
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 pistachios, toasted
Instructions
- Prepare the Kataifi Base: Preheat your oven to 350°F (175°C). Gently separate the kataifi strands and coat them evenly with the melted unsalted butter to ensure each strand is flavorful and crispy after baking.
- Bake the Kataifi: Spread the butter-coated kataifi in an even layer on a baking sheet lined with parchment paper. Bake for 12-15 minutes until golden brown and crispy. Remove from oven and allow to cool completely.
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring after each, until smooth and glossy without any lumps.
- Prepare Pistachio Filling: Add the natural pistachio butter and a pinch of sea salt to the melted white chocolate. Mix thoroughly until creamy and homogeneous. Optionally, drizzle in the neutral vegetable oil to achieve a smoother consistency if needed.
- Combine Kataifi and Filling: Finely chop the cooled kataifi base and gently fold it into the pistachio and white chocolate mixture. Stir until the kataifi is evenly distributed throughout the filling.
- Form Chocolate Balls: Using your hands, shape the mixture into walnut-sized balls. Place them on a tray and refrigerate for at least 30 minutes to firm up before coating.
- Melt Dark Chocolate: Melt the dark chocolate using a double boiler or microwave until smooth and tempered for a glossy finish.
- Coat the Balls: Dip each chilled ball into the melted dark chocolate, fully coating it. Place back on parchment paper and immediately sprinkle with chopped toasted pistachios for garnish.
- Set and Store: Allow the chocolate coating to set at room temperature for about 15 minutes. Once set, store the chocolate balls in an airtight container to keep fresh.
Notes
- Use unsalted butter to better control the saltiness of the dessert.
- Ensure the kataifi is completely cooled before mixing with the filling to prevent melting the chocolate prematurely.
- Vegetable oil is optional but recommended for a smoother filling texture.
- Dark chocolate of 55-65% cocoa balances bitterness and sweetness perfectly for the coating.
- Store these chocolate balls in a cool, dry place and consume within 3-4 days for best freshness.
