Description
Dubai Chocolate Balls are a luxurious Middle Eastern-inspired dessert featuring crispy kataifi pastry strands combined with a rich pistachio and white chocolate cream, then coated in smooth milk chocolate and garnished with chopped pistachios. This exquisite treat balances crunchy textures with creamy sweetness, perfect for special occasions or indulgent snacking.
Ingredients
Scale
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
- 5 ½ oz white chocolate, finely chopped
- ¼ cup double cream
- 3 ½ oz unsalted ground pistachios
- Pinch of salt
Additional Ingredients
- 3 ½ oz kataifi pastry (chopped and separated)
- 1 tbsp butter
- 9 oz milk chocolate, finely chopped
- Coarsely chopped pistachios, for garnish
Instructions
- Prepare the kataifi pastry batter: In a mixing bowl, whisk together the flour, cornstarch, sugar, and salt until well combined. Add the vegetable oil and water, then whisk until the batter is completely smooth and lump-free. Let the batter rest for about 30 minutes.
- Cook kataifi pastry strands: Heat a nonstick pan or griddle over medium-low heat without any grease. Transfer the batter to a squeeze bottle or piping bag with a small round tip. Quickly pipe long thin strands of batter in a circular motion onto the hot surface. Cook for about 30–45 seconds until set and dry but pale in color. Carefully lift strands with a spatula and place on a clean kitchen towel. Cover with another towel to prevent drying out. Repeat until all batter is used. Let the kataifi cool completely.
- Make the pistachio cream: Place white chocolate and double cream in a microwave-safe bowl. Microwave in short intervals, stirring frequently, until melted and smooth. In a mini food processor, blend ground pistachios with a pinch of salt until a smooth paste forms. Stir this pistachio paste into the melted white chocolate mixture until well combined.
- Toast kataifi pastry: In a non-stick pan, melt the butter over low heat. Add 3 ½ oz of the chopped kataifi and cook slowly, stirring often until the kataifi turns golden and crispy. Remove from heat and mix the toasted kataifi into the pistachio and white chocolate mixture.
- Chill and shape: Transfer the mixture to the fridge and chill for about an hour until firm. Once firm, scoop portions and roll into balls with your hands.
- Coat with milk chocolate: Melt the milk chocolate in the microwave, stirring until smooth. Dip each chocolate ball into the melted milk chocolate, letting excess drip off. Garnish with coarsely chopped pistachios. Place on parchment paper and refrigerate until the chocolate coating sets.
- Serve: Serve the chocolate balls chilled and enjoy the combination of crunchy kataifi and creamy pistachio chocolate delight.
Notes
- Ensure the batter for kataifi is very smooth and lump-free to create fine strands.
- When cooking kataifi strands, do not brown them; keeping them pale maintains the right texture.
- Toast kataifi gently on low heat to avoid burning and to achieve a crisp, golden texture.
- Use good quality white and milk chocolate for best flavor and smoothness.
- Chilling the pistachio mixture is important for easier shaping into balls.
- Keep the chocolate balls refrigerated to maintain freshness and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Dubai Chocolate Balls, Kataifi dessert, pistachio chocolate balls, Middle Eastern sweets, chocolate dessert
