Dubai Chocolate Balls Recipe

Introduction

Dubai Chocolate Balls are a delightful treat combining delicate kataifi pastry strands with rich pistachio cream and smooth chocolate coating. This dessert offers a wonderful texture contrast and a luxurious flavor perfect for special occasions or an indulgent snack.

Ingredients

• 5 ½ oz white chocolate (finely chopped)
• ¼ cup double cream
• 3 ½ oz unsalted ground pistachios
• Pinch of salt
• 3 ½ oz kataifi pastry (chopped and separated)
• 1 tbsp butter
• 9 oz milk chocolate (finely chopped)
• ¾ cup all-purpose flour
• ⅔ cup cornstarch
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp vegetable oil
• 1 cup water

Instructions

1. Step 1: In a mixing bowl, whisk together the flour, cornstarch, sugar, and salt until well combined.
2. Step 2: Add the vegetable oil and water, then whisk until the batter is smooth and free of lumps.
3. Step 3: Let the batter rest for about 30 minutes to improve texture.
4. Step 4: Heat a nonstick pan or griddle over medium-low heat without greasing it.
5. Step 5: Transfer the batter to a squeeze bottle or piping bag with a small round tip.
6. Step 6: Quickly pipe long thin strands of batter in a circular motion over the hot pan.
7. Step 7: Cook for 30–45 seconds until set and dry but pale, avoiding browning.
8. Step 8: Carefully lift the kataifi strands with a spatula and transfer to a clean kitchen towel.
9. Step 9: Cover with another towel to prevent drying out and repeat until all batter is used.
10. Step 10: Let the kataifi cool completely before proceeding.
11. Step 11: Place the white chocolate and double cream in a microwave-safe bowl. Microwave in short bursts, stirring frequently until melted and smooth.
12. Step 12: In a mini food processor, blend the ground pistachios with a pinch of salt until a smooth paste forms.
13. Step 13: Stir the pistachio paste into the melted white chocolate and cream mixture until well combined.
14. Step 14: In a non-stick pan over low heat, melt the butter, then add the kataifi and cook, stirring often, until golden and crispy.
15. Step 15: Remove from heat and mix the toasted kataifi into the pistachio and white chocolate mixture.
16. Step 16: Refrigerate the mixture for about an hour until firm enough to handle.
17. Step 17: Scoop portions of the chilled mixture and roll into balls.
18. Step 18: Melt the milk chocolate in the microwave, stirring until smooth.
19. Step 19: Dip each ball into the melted milk chocolate, letting excess drip off, then garnish with coarsely chopped pistachios.
20. Step 20: Place the coated balls on parchment paper and refrigerate until the chocolate coating has set.

Tips & Variations

• Use high-quality pistachios and chocolate to enhance the flavor and texture of the balls.
• For a different nutty twist, try replacing pistachios with finely chopped almonds or hazelnuts.
• You can add a splash of rose water or orange blossom water to the pistachio cream for a fragrant variation.
• Ensure the kataifi strands are cooled completely before mixing to prevent melting the cream mixture.

Storage

Store the chocolate balls in an airtight container in the refrigerator for up to 5 days. Before serving, allow them to sit at room temperature for 10 minutes for optimal flavor and texture. They can also be frozen for up to a month; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought kataifi pastry for this recipe?

Yes, you can use pre-packaged kataifi pastry, but be sure to chop and separate the strands well before toasting for the best texture.

What can I substitute for double cream if I don’t have any?

You can substitute double cream with heavy cream or a mixture of cream and milk, though the texture may be slightly lighter.

Dubai Chocolate Balls Recipe

Print Recipe

★★★★★

5 from 71 reviews

Dubai Chocolate Balls are an indulgent and elegant dessert featuring a crunchy kataifi pastry base filled with a rich pistachio and white chocolate cream, coated in smooth milk chocolate and garnished with chopped pistachios. This recipe combines delicate textures and nutty flavors to create a delectable treat perfect for special occasions or everyday enjoyment.

• Author: Marco
• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: Approximately 20 chocolate balls 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Kataifi Pastry Batter

• ¾ cup all-purpose flour
• ⅔ cup cornstarch
• 1 tsp sugar
• ½ tsp salt
• 1 tbsp vegetable oil
• 1 cup water

Pistachio Cream Filling

• 5 ½ oz white chocolate, finely chopped
• ¼ cup double cream
• 3 ½ oz unsalted ground pistachios
• Pinch of salt
• 3 ½ oz kataifi pastry, chopped and separated
• 1 tbsp butter

Chocolate Coating and Garnish

• 9 oz milk chocolate, finely chopped
• Coarsely chopped pistachios for garnish

Instructions

1. Prepare the Kataifi Pastry Batter: In a mixing bowl, whisk together the all-purpose flour, cornstarch, sugar, and salt until well combined. Add the vegetable oil and water, whisking until you achieve a completely smooth, lump-free batter. Let it rest for about 30 minutes to improve texture.
2. Cook Kataifi Strands: Heat a nonstick pan or griddle over medium-low heat without greasing it. Transfer the batter into a squeeze bottle or piping bag fitted with a small round tip. Quickly pipe long thin strands of batter in a circular motion over the hot surface. Cook for 30–45 seconds until the strands set and dry but remain pale, not browned. Carefully lift the kataifi strands with a spatula and transfer them to a clean kitchen towel. Cover with another towel to prevent drying out. Repeat with remaining batter and allow kataifi to cool completely.
3. Make Pistachio Cream: Place the white chocolate and double cream in a microwave-safe bowl. Microwave in short bursts, stirring between intervals until the mixture is smooth and melted. In a mini food processor, blend ground pistachios with a pinch of salt until smooth paste forms. Stir the pistachio paste into the melted white chocolate and cream mixture until well combined.
4. Toast Kataifi Pastry: Melt butter in a non-stick pan over low heat. Add 3 ½ oz of chopped kataifi pastry and cook slowly, stirring often, until golden and crispy. Remove from heat and mix the toasted kataifi into the pistachio and white chocolate mixture.
5. Chill the Mixture: Transfer the combined mixture to the refrigerator and chill for about one hour until firm enough to shape.
6. Form and Coat Balls: Once chilled, scoop portions of the pistachio filling and roll into balls. Melt the milk chocolate in the microwave, stirring until smooth. Dip each ball into the melted milk chocolate, letting the excess drip off. Garnish each chocolate-coated ball with coarsely chopped pistachios.
7. Set Coating: Place the chocolate-dipped balls on parchment paper and refrigerate until the chocolate coating is fully set and firm.

Notes

• Ensure the kataifi strands remain pale when cooking; browning will affect texture and flavor.
• Resting the batter is essential for smooth, elastic kataifi strands.
• Use a microwave in short intervals to avoid scorching the chocolate.
• Store finished chocolate balls in the refrigerator for up to 3 days for best freshness.
• For a dairy-free version, substitute white chocolate and cream with vegan alternatives.

Keywords: Dubai chocolate balls, kataifi pastry, pistachio cream, white chocolate dessert, milk chocolate coating