Dubai Chocolate Balls with Pistachio Kunefe Filling Recipe
Dubai Chocolate Balls with Pistachio Kunefe Filling are a luxurious Middle Eastern-inspired no-bake treat combining crispy kataifi pastry, creamy pistachio butter, silky white chocolate, and a rich dark chocolate coating. These bite-sized confections offer a perfect balance of textures and flavors, ideal for any special occasion or indulgent dessert craving.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 16 balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Middle Eastern
Ingredients
Scale
Kataifi Pastry Preparation
- 7 ounces (200 g) kataifi pastry (kunefe)
- ⅓ cup (75 g) butter
Pistachio Cream
- 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
Coating and Decoration
- 14.1 ounces (400 g) dark chocolate (55-65% cocoa, melted & tempered)
- 3 tablespoons chopped pistachios (for decoration)
Instructions
- Prepare the Kataifi: Chop the kataifi pastry into small strands and fluff it thoroughly. Toast the kataifi in a pot over medium heat with the butter, stirring frequently until it turns golden brown and crispy. Remove it from heat and allow it to cool completely before using.
- Make Pistachio Cream: Melt the white chocolate gently and mix in the natural pistachio butter along with a pinch of salt. Stir well until smooth and combined. Let this mixture cool slightly before folding in the toasted kataifi pastry, ensuring an even distribution of the crispy strands.
- Shape & Freeze: Using your hands or a small scoop, form the pistachio-kataifi mixture into small balls about 1 inch in diameter. Place them on a tray lined with parchment paper and freeze for at least 30 minutes or until they are firm to the touch.
- Coat in Chocolate: Dip each frozen ball into the melted and tempered dark chocolate, coating them fully. Shake off any excess chocolate and immediately sprinkle with chopped pistachios to garnish. Place them back on the parchment paper and allow the chocolate coating to set at room temperature or in a cool place before serving.
Notes
- Ensure the kataifi pastry is completely cooled before mixing to prevent melting the chocolate blend.
- Tempering the dark chocolate properly is key to achieving a shiny, crisp coating.
- You may substitute neutral vegetable oil in the pistachio cream to improve texture but it is optional.
- Store finished balls in an airtight container in the refrigerator, and consume within 5 days for best freshness.
Keywords: Dubai chocolate balls, pistachio kunefe, Middle Eastern dessert, no-bake chocolate dessert, kataifi pastry chocolate balls
