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Dubai Chocolate Balls Recipe

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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.

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

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

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