Dessert

Dubai Chocolate Balls Recipe

ByIsabella Vance October 18, 2025October 18, 2025

Introduction

Dubai Chocolate Balls are an indulgent treat combining crunchy kataifi pastry, creamy pistachio filling, and a smooth chocolate coating. This unique dessert offers a delightful mix of textures and flavors perfect for special occasions or a luxurious snack.

A white bowl filled with round chocolate-covered balls topped with bright green crushed pistachios. One ball in the front is bitten, showing three layers: the outer smooth dark brown chocolate shell, a thin middle layer of chocolate coating, and a dense inner layer of shredded pale green pistachio filling with a slightly coarse texture. The bowl sits on a white marbled surface with some crushed pistachios scattered around. In the background, a white bowl filled with more crushed pistachios is visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
9 oz milk chocolate (finely chopped)
¾ cup all-purpose flour
⅔ cup cornstarch
1 tsp sugar
½ tsp salt
1 tbsp vegetable oil
1 cup water

Instructions

Step 1: In a mixing bowl, whisk together the flour, cornstarch, sugar, and salt until well combined.
Step 2: Add the vegetable oil and water, then whisk until the batter is completely smooth and lump-free. Let it rest for about 30 minutes.
Step 3: Heat a nonstick pan or griddle over medium-low heat without greasing it.
Step 4: Transfer the batter to a squeeze bottle or piping bag with a small round tip.
Step 5: Working quickly, pipe long thin strands of the batter in a circular motion over the hot surface.
Step 6: Cook for about 30–45 seconds until set and dry, but still pale.
Step 7: Carefully lift the kataifi strands with a spatula and place them on a clean kitchen towel. Cover with another towel to prevent drying out. Repeat with remaining batter.
Step 8: Let the kataifi cool completely before using.
Step 9: For the pistachio cream, place white chocolate and double cream in a microwave-safe bowl. Microwave in short intervals, stirring until melted and smooth.
Step 10: Blend ground pistachios with a pinch of salt in a mini food processor until smooth, then mix into the melted white chocolate and cream.
Step 11: Melt the butter in a non-stick pan over low heat, add the kataifi pastry, and cook slowly while stirring until golden and crispy.
Step 12: Remove from heat and fold the toasted kataifi into the pistachio and white chocolate mixture.
Step 13: Refrigerate the mixture for about an hour until firm.
Step 14: Once chilled, scoop portions of the mixture and roll them into balls.
Step 15: Melt the milk chocolate in the microwave, stirring until smooth.
Step 16: Dip each ball into the melted chocolate, let the excess drip off, and garnish with coarsely chopped pistachios.
Step 17: Place on parchment paper and refrigerate until the chocolate coating is set.
Step 18: Serve chilled and enjoy!

Tips & Variations

Use good quality chocolate for a richer flavor and smoother coating.
Substitute pistachios with almonds or hazelnuts for a different nutty twist.
If kataifi pastry is unavailable, try finely shredded phyllo dough as an alternative.
For extra crunch, toast the nuts lightly before blending.

Storage

Store the chocolate balls in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature for a few minutes before serving for the best texture. Avoid freezing as it may affect the texture of the kataifi and chocolate coating.

How to Serve

Round chocolate-covered balls with a smooth, shiny dark brown outer layer are scattered on a white marbled surface. Each ball is topped with a sprinkling of crushed green pistachios, adding a rough texture and bright color contrast. One ball is cut in half, showing a dense, shredded light green filling inside, packed tightly in a round shape beneath the chocolate shell. Crushed pistachio bits are spread around the balls on the surface, enhancing the natural look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the kataifi strands ahead of time?

Yes, you can make the kataifi strands a day in advance. Keep them covered with a towel at room temperature to prevent them from drying out before using.