Dubai Chocolate Balls Recipe

Introduction

Dubai Chocolate Balls are a delightful treat combining creamy pistachio filling with crispy kataifi pastry strands, all coated in rich milk chocolate. This luxurious dessert offers a mix of textures and flavors that will impress family and guests alike.

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 completely smooth and lump-free. Let it rest for about 30 minutes.
3. Step 3: Heat a nonstick pan or griddle over medium-low heat without greasing it.
4. Step 4: Transfer the batter to a squeeze bottle or piping bag with a small round tip.
5. Step 5: Quickly pipe long thin strands of batter in a circular motion over the hot surface.
6. Step 6: Cook for 30–45 seconds until set and dry but still pale.
7. Step 7: Carefully lift the kataifi strands with a spatula and place them on a clean kitchen towel. Cover with another towel to prevent drying out.
8. Step 8: Repeat with remaining batter and let the kataifi cool completely before using.
9. Step 9: To make pistachio cream, microwave white chocolate and double cream in short intervals, stirring until melted and smooth.
10. Step 10: In a mini food processor, blend ground pistachios with a pinch of salt until smooth. Stir the pistachio paste into the melted white chocolate mixture.
11. Step 11: Melt butter in a non-stick pan over low heat, add kataifi, and cook while stirring until golden and crispy. Remove from heat.
12. Step 12: Mix the toasted kataifi into the pistachio and white chocolate mixture, then chill in the fridge for about an hour until firm.
13. Step 13: Once chilled, scoop portions and roll into balls.
14. Step 14: Melt the milk chocolate in the microwave, stirring until smooth.
15. Step 15: Dip each ball into the melted chocolate, let excess drip off, and garnish with coarsely chopped pistachios.
16. Step 16: Place coated balls on parchment paper and refrigerate until the chocolate has set.

Tips & Variations

• For extra crunch, toast the pistachios lightly before grinding.
• Use tempered chocolate for a glossy, firm coating and longer shelf life.
• Substitute the pistachios with almonds or hazelnuts for a different nutty flavor.
• Make smaller bite-sized balls for party platters or larger for a decadent treat.

Storage

Store the chocolate balls in an airtight container in the refrigerator for up to 5 days. To enjoy, bring them to room temperature for 10–15 minutes before serving. Avoid freezing as the texture may be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the kataifi pastry strands in advance?

Yes, the kataifi strands can be prepared and cooled ahead of time. Keep them covered with a towel to maintain moisture and use within a day for best texture.

What can I use if I don’t have a squeeze bottle or piping bag?

If you don’t have a piping tool, a plastic bag with a small corner cut off works well to pipe the batter in thin strands.

Dubai Chocolate Balls Recipe

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Dubai Chocolate Balls are a decadent treat featuring crispy kataifi pastry strands combined with a luscious pistachio and white chocolate cream, enveloped in a smooth milk chocolate coating and garnished with chopped pistachios. This dessert offers a delightful contrast of textures and rich, nutty flavors, perfect for festive occasions or an indulgent snack.

• Author: Marco
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: About 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

Kataifi Pastry

• 3 ½ oz kataifi pastry (chopped and separated)
• 1 tbsp butter

Pistachio Cream

• 5 ½ oz white chocolate (finely chopped)
• ¼ cup double cream
• 3 ½ oz unsalted ground pistachios
• Pinch of salt

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 thoroughly until the batter is smooth and free of lumps. Let the batter rest for about 30 minutes to allow proper hydration.
2. Cook the Kataifi Pastry 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 in a circular motion onto the hot surface, cooking for 30 to 45 seconds just until the strands set and dry without browning. Carefully lift the kataifi strands off the pan with a spatula and transfer them onto a clean kitchen towel. Cover with another towel to keep them from drying out. Repeat with the remaining batter. Allow the kataifi strands to cool completely before using.
3. Make the Pistachio Cream: Place the finely chopped white chocolate and double cream in a microwave-safe bowl. Microwave in short intervals, stirring in between until melted and the mixture is smooth. In a mini food processor, blend the ground pistachios with a pinch of salt until a smooth paste forms. Stir the pistachio paste into the white chocolate mixture until fully combined.
4. Toast the Kataifi Pastry: In a non-stick pan, melt the butter over low heat. Add the cooled kataifi pastry strands and cook slowly, stirring often, until they turn golden and crispy. Remove from heat immediately to prevent burning.
5. Combine Cream and Toasted Kataifi: Mix the toasted kataifi into the pistachio and white chocolate cream thoroughly. Transfer this mixture to the refrigerator and chill for about one hour or until firm enough to shape.
6. Form the Chocolate Balls: After chilling, scoop out portions of the firm mixture and roll into small balls using your hands.
7. Coat with Milk Chocolate: Melt the milk chocolate in the microwave, stirring frequently until smooth. Dip each pistachio ball into the melted milk chocolate, letting any excess drip off. Garnish each coated ball with coarsely chopped pistachios by sprinkling on top immediately after dipping.
8. Set the Chocolate Coating: Place the finished chocolate balls on parchment paper and refrigerate until the chocolate coating hardens and sets completely, approximately 30 minutes.

Notes

• Ensure the batter is smooth to create lightweight, delicate kataifi strands.
• Do not brown the kataifi strands; they should remain pale and flexible for the best texture.
• Chill the pistachio cream mixture well to make rolling easier and prevent it from sticking.
• Use a good quality milk chocolate for coating for a smooth finish and rich flavor.
• Store the finished chocolate balls in an airtight container in the refrigerator for up to 5 days.

Keywords: Dubai chocolate balls, kataifi pastry dessert, pistachio cream balls, Middle Eastern sweets, chocolate-coated pistachio treats