Description
Dubai Chocolate Balls are a luxurious and crispy dessert featuring delicate kataifi pastry strands combined with a rich pistachio and white chocolate cream, all enveloped in smooth milk chocolate and garnished with chopped pistachios. This Middle Eastern-inspired treat offers a perfect balance of textures and flavors, making it a delightful indulgence for chocolate and nut lovers alike.
Ingredients
Scale
For the Kataifi Pastry
- ¾ cup all-purpose flour
- ⅔ cup cornstarch
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp vegetable oil
- 1 cup water
For the Pistachio Cream
- 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
For Coating and Garnish
- 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, and whisk until the batter is completely smooth and lump-free. Let the batter rest for about 30 minutes to hydrate and thicken.
- Cook Kataifi Pastry Strands: Heat a nonstick pan or griddle over medium-low heat without greasing. Transfer the batter to a squeeze bottle or piping bag fitted with a small round tip. Working quickly, pipe long thin strands of batter in a circular motion over the hot surface. Cook for about 30 to 45 seconds until the strands just set and dry but remain pale rather than browned. Carefully lift with a spatula and transfer to a clean kitchen towel, covering with another towel to prevent drying out. Repeat with remaining batter and let the kataifi cool completely before use.
- Make the Pistachio Cream: In a microwave-safe bowl, combine the white chocolate and double cream. Microwave in short intervals, stirring between each, until melted and smooth. In a mini food processor, blend the ground pistachios with a pinch of salt until a smooth paste forms. Stir the pistachio paste into the melted white chocolate and cream until well combined.
- Toast Kataifi and Mix: Melt butter in a non-stick pan over low heat. Add the chopped kataifi and cook slowly while stirring frequently until golden and crispy. Remove from heat and mix the toasted kataifi into the pistachio and white chocolate mixture thoroughly. Transfer the mixture to the refrigerator and chill for about one hour until firm.
- Form and Coat Balls: Once chilled, scoop portions of the mixture and roll them into balls using your hands. Melt the milk chocolate in the microwave, stirring until smooth and glossy. Dip each ball into the melted milk chocolate, allowing excess to drip off. Garnish immediately with coarsely chopped pistachios. Place the coated balls on parchment paper and refrigerate until the chocolate coating sets.
- Serve: Serve the Dubai Chocolate Balls chilled for a rich and crispy dessert experience.
Notes
- Ensure the kataifi strands are not browned during cooking to maintain their delicate texture.
- Use a squeeze bottle or piping bag with a small tip to create fine kataifi strands easily.
- The pistachio paste can be made smoother by processing longer if needed for a creamier texture.
- Store the chocolate balls in an airtight container in the refrigerator to keep them fresh.
- Room temperature serving improves flavor and texture slightly, but they are best served chilled.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Dubai Chocolate Balls, Kataifi pastry dessert, pistachio cream dessert, Middle Eastern sweets, chocolate coated balls
