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Dubai Chocolate Balls Recipe

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★★★★★

4.8 from 75 reviews

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.

Ingredients

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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

Find it online: https://savorandsimmer.com/dubai-chocolate-balls-recipe-2/