Name: Dubai Chocolate Balls with Pistachio Kunefe Filling Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Middle Eastern
Ingredients: 7 ounces (200 g) kataifi pastry (kunefe); ⅓ cup (75 g) butter; 5.3 ounces (150 g) white chocolate; 1.5 teaspoons neutral vegetable oil (optional); 5.3 ounces (150 g) natural pistachio butter; 1 pinch of salt; 14.1 ounces (400 g) dark chocolate (55-65% cocoa, melted & tempered); 3 tablespoons chopped pistachios (for decoration)

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Introduction

Dubai Chocolate Balls with Pistachio Kunefe Filling are a decadent Middle Eastern-inspired treat combining crispy kataifi pastry, creamy pistachio butter, and rich chocolate. This no-bake dessert offers a perfect balance of textures and flavors that’s both elegant and easy to prepare at home.

A close-up of round chocolate truffles in a white bowl, each truffle coated in smooth dark chocolate with a sprinkling of small golden seeds on top. One truffle is cut open at the front, showing three layers: the outer dark chocolate shell, a middle thin chocolate layer, and a thick green textured filling inside. The bowl sits on a white marbled surface with a dark, blurry background that highlights the rich colors and textures of the truffles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 ounces (200 g) kataifi pastry (kunefe)
⅓ cup (75 g) butter
5.3 ounces (150 g) white chocolate
1.5 teaspoons neutral vegetable oil (optional)
5.3 ounces (150 g) natural pistachio butter
1 pinch of salt
14.1 ounces (400 g) dark chocolate (55-65% cocoa, melted & tempered)
3 tablespoons chopped pistachios (for decoration)

Instructions

Step 1: Chop the kataifi pastry into small strands and fluff it well. Toast the kataifi in a pot over medium heat with butter, stirring occasionally until it turns golden brown and crispy. Remove from heat and let it cool completely.
Step 2: Melt the white chocolate gently, then stir in the pistachio butter and a pinch of salt until smooth. Allow this mixture to cool slightly before folding in the toasted kataifi pastry evenly.
Step 3: Shape the pistachio and kataifi mixture into small balls using your hands. Place the balls on a tray and freeze them until firm, about 30 minutes.
Step 4: Dip the frozen balls into the melted and tempered dark chocolate, ensuring they are fully coated. Shake off any excess chocolate, then sprinkle the tops with chopped pistachios. Let the chocolate set completely before serving.

Tips & Variations

Use a neutral vegetable oil when melting white chocolate to give it a smoother, shinier texture.
You can substitute pistachio butter with almond or hazelnut butter for a different nutty flavor.
For extra crunch, add finely chopped roasted pistachios into the kataifi mixture before shaping.
Tempering the dark chocolate properly ensures a glossy finish and crisp snap.

Storage

Store the chocolate balls in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature for about 10 minutes before serving for the best texture. They can also be frozen for up to one month; thaw in the refrigerator before serving.

How to Serve

There is a dark bowl filled with round chocolate balls that have a smooth, shiny dark brown coating and are topped with small, light beige seeds. One chocolate ball is cut in half and placed on top of the others, showing a textured, green filling inside with a slightly glossy appearance. The bowl sits on a white marbled surface with a soft, blurred dark background, highlighting the rich color and texture of the chocolates. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pistachio butter?

Yes, store-bought pistachio butter works well and saves time. Just make sure it has a creamy texture without added sugar for the best results.

Do I have to temper the dark chocolate?

While not strictly necessary, tempering the dark chocolate gives the coating a shiny finish and firm texture that won’t melt easily at room temperature.