Dubai Chocolate Balls

Short Description

Luxurious no‑bake chocolate truffles filled with crunchy toasted kataifi (kunefe) and creamy pistachio‑white chocolate mixture, enrobed in a rich dark chocolate shell.

Why You’ll Love This Recipe

• Perfectly balances textures: crisp kataifi meets smooth pistachio filling and glossy chocolate coating.
• No need to bake—just a few simple stovetop steps and chilling.
• Elegant yet easy to prepare, ideal for entertaining or gifting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Dark chocolate (55–65% cocoa)
• Pistachio butter (or natural pistachio paste)
• White chocolate
• Butter
• Salt
• Kataifi pastry (shredded phyllo)
• Optional: neutral vegetable oil (e.g. avocado, sunflower)

Directions

1. Toast the kataifi: Separate strands and toast in butter over medium heat until golden and crisp.
2. Prepare pistachio filling: Melt white chocolate and stir in pistachio butter (and a little oil if desired). Let cool, then fold in the toasted kataifi.
3. Form balls: Shape the mixture into small balls and freeze until firm.
4. Coat with dark chocolate: Melt dark chocolate and dip frozen balls to coat. Place on parchment paper to set.

Servings and Timing

• Makes approximately 20–24 balls
• Prep time: ~30 minutes
• Freeze/chill time: ~1 hour before coating
• Total time: ~1 hour 30 minutes
  Adapted from a similar truffle recipe yielding 20 truffles in 4 total hours; this version speeds up chilling by first freezing the filling before coating elpais.com+15heinstirred.com+15thehungrybites.com+15honeywhatscooking.com+5thehungrybites.com+5notquitenigella.com+5

Variations

• Use almond or hazelnut butter instead of pistachio.
• Substitute tahini for a nut‑free option.
• Roll finished balls in crushed pistachios or cocoa powder.

Storage/Reheating

• Store in an airtight container in the refrigerator for up to 1 week.
• Can be frozen for up to 3 months; thaw in fridge before serving.

FAQs

What is kataifi pastry and can I substitute it?

Kataifi is shredded phyllo dough used in Middle Eastern desserts like kunafeh. You can substitute with finely chopped phyllo, crushed cornflakes, or puffed rice for similar crispness.

Can I use pistachio cream instead of pistachio butter?

Yes—just ensure it’s high quality and adjust sugar or oil to get the right consistency for binding.

Do I need to temper the chocolate?

Tempering yields shinier coating and better snap, but simply melting slowly over low heat is fine.

How large should I make each ball?

About 1 inch (2.5 cm) diameter yields around 20–24 balls.

Can I make these ahead for a party?

Absolutely—prepare, freeze or refrigerate, then coat and serve on the event day.

Can I freeze them?

Yes, freeze the uncoated filling balls, then coat later. Or freeze fully coated ones for later use.

Can I make mini balls?

Yes—use half the amount to form smaller balls; adjust freeze time accordingly.

What chocolate works best for coating?

Use high-quality dark chocolate (55–65% cocoa) for a balanced flavor.

My filling is too dry—what should I do?

Add a bit more melted white chocolate, pistachio butter, or a small amount of oil to bind properly.

Why does the kataifi lose crunch?

Ensure it’s thoroughly toasted and cooled before mixing; seal firmly to minimize moisture.

Conclusion

These Dubai Chocolate Balls capture the essence of the viral Middle Eastern treat—rich pistachio, warm kataifi crunch, and glossy dark chocolate in each bite. With minimal effort and no baking required, they are an ideal elegant dessert for both everyday indulgence and special gatherings. Enjoy making and sharing these decadent truffles!

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