Introduction

Dubai Chocolate Balls are an elegant yet delightful treat combining creamy pistachio and white chocolate filling with crispy kataifi strands, all encased in a glossy milk chocolate shell. This recipe offers a unique texture and rich flavor that’s perfect for special occasions or a luxurious homemade dessert.

A white bowl filled with round chocolate-coated truffles, each topped with bright green crushed pistachio nuts that add texture and color contrast. One truffle at the front is bitten, showing three visible layers inside: a smooth outer chocolate shell, a thin middle layer of chocolate, and a dense, finely textured green pistachio filling inside. The bowl sits on a white marbled surface, enhancing the rich colors of the truffles and nuts. In the background, a white bowl filled with more crushed pistachios is slightly out of focus. 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 the batter 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 fitted 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 30–45 seconds until the strands are set and dry but remain pale, then carefully lift them with a spatula and transfer to a clean kitchen towel.

Step 7: Cover with another towel to prevent drying out and repeat with remaining batter. Let the kataifi cool completely before using.

Step 8: To make the pistachio cream, place the white chocolate and double cream in a microwave-safe bowl. Microwave in short intervals, stirring until melted and smooth.

Step 9: Blend ground pistachios with a pinch of salt in a mini food processor until a smooth paste forms.

Step 10: Stir the pistachio paste into the melted white chocolate and cream until well combined.

Step 11: Melt butter in a non-stick pan over low heat, add kataifi pastry, and cook slowly while stirring until golden and crispy. Remove from heat.

Step 12: Mix the toasted kataifi into the pistachio and white chocolate mixture, then chill in the fridge for about an hour until firm.

Step 13: Once chilled, scoop portions of the mixture and roll into balls.

Step 14: Melt the milk chocolate in the microwave, stirring until smooth.

Step 15: Dip each ball into the melted milk chocolate, let excess drip off, then garnish with coarsely chopped pistachios.

Step 16: Place coated balls on parchment paper and refrigerate until the chocolate sets. Serve chilled and enjoy!

Tips & Variations

For a nuttier flavor, try substituting some pistachios with chopped toasted almonds or hazelnuts.

Ensure the kataifi strands are completely cool before mixing to avoid melting the cream mixture.

If you don’t have a piping bag, a clean squeeze bottle or even a plastic bottle with a small nozzle works well for the kataifi batter.

Use good quality chocolate for the best taste and smooth coating.

FAQs

Can I make the kataifi pastry strands ahead of time?

Yes, you can prepare the kataifi strands up to a day in advance. Keep them covered with a cloth to prevent drying out and store in an airtight container once cooled.

What’s the best way to melt chocolate without burning it?

The microwave method works well: heat the chopped chocolate in short 20-second bursts, stirring thoroughly between each session until smooth. Alternatively, use a double boiler on gentle heat for better control.