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This lavish Middle Eastern sweet combines the satisfying crunch of classic kunefe with smooth chocolate and buttery pistachios for a mind-blowing dessert. When you bite through the crisp kataifi shell into the velvety pistachio center and chocolate coating, you'll feel like you've been whisked away to a fancy Dubai sweet shop.
I came up with these chocolate treats for my sister when she got engaged after tasting something similar at a Middle Eastern dessert shop. Everyone went crazy for them, and now they've turned into my go-to fancy dessert for big events—people always beg me to tell them how I make them.
What You'll Need
- Kataifi pastry: 7 ounces. These thin shredded phyllo strands give you that amazing crunchy texture inside
- Butter: ⅓ cup. Go for a good unsalted one to brown the kataifi to perfection
- White chocolate: 5.3 ounces. Splurge on something good with real cocoa butter for the creamiest results
- Neutral vegetable oil: 1.5 teaspoon. You can skip it, but it helps make the pistachio filling extra smooth
- Pistachio butter: 5.3 ounces. Try to find one that's just pistachios with no sugar added for the truest flavor
- Salt: 1 pinch. It'll wake up all the tastes and cut through the sweetness
- Dark chocolate: 14.1 ounces. Around 55-65% cocoa hits the sweet spot between bitter and sweet
- Chopped pistachios: 3 tablespoons. Grab the bright green unsalted ones to make your treats pop
Simple Cooking Method
- Get Your Kataifi Ready:
- Snip the kataifi pastry into bits about 1 inch or 2.5 cm long. Then use your fingers to fluff and pull apart all the strands. Don't skip this—it's what makes your chocolate balls super crunchy.
- Brown the Pastry:
- Throw the butter and cut-up kataifi in a pot over medium heat. Keep stirring until it turns a nice golden color and gets crispy. While you're cooking, use two forks to break up any clumps. Let it cool completely before moving on.
- Mix Up the Filling:
- Put your white chocolate and oil (if using) in a bowl you can microwave. Heat it in short 10-15 second bursts or use a bowl over hot water if you prefer. Once it's all melty, mix in the pistachio butter and salt until smooth. Let this cool down all the way.
- Put it All Together:
- Add your cooled crispy kataifi to the pistachio cream and stir until everything's mixed up nicely. If it seems too soft to shape, stick it in the fridge until it firms up.
- Shape Your Treats:
- Roll the mixture into 16 little balls, each about 1.1 ounces or 30 grams. Put them on a tray lined with parchment and freeze them until they're solid. Freezing makes the next step way easier.
- Add the Chocolate Shell:
- With two forks, dunk each frozen ball into melted dark chocolate. Make sure they're completely covered, tap off any extra, and place back on your lined tray.
- Add the Final Touch:
- Before the chocolate hardens, sprinkle some chopped pistachios on top. Then just wait for them to set before diving in.
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Pistachio butter really makes these chocolate balls stand out from the crowd. I found this amazing stuff while wandering through a Middle Eastern grocery and fell in love with its bright green color and rich nutty taste. When you mix it with white chocolate, you get this filling that's both indulgent and light at the same time.
Gorgeous Chocolate Coating Tips
Getting your chocolate just right is what makes these Dubai treats look store-bought and gives them that satisfying crack when you bite in. To nail your dark chocolate, finely chop it all and melt about two-thirds to 115°F. Take it off the heat, throw in the rest, and stir until it cools to 84°F. Then warm it back up to 88-90°F for the perfect dipping texture. Done right, your chocolate will set up shiny and won't get melty when left out.
Can't Find Pistachio Butter?
No pistachio butter at your store? No problem! You can make your own by blending 2 cups of roasted, unsalted pistachios in a food processor for 8-10 minutes until it turns smooth and creamy. In a hurry? Just mix 5.3 ounces of any pistachio paste from the store with 2 tablespoons of melted butter. Making it yourself tastes freshest, but either way works great in this recipe.
How To Impress Your Guests
These fancy chocolate balls deserve to be shown off. Try stacking them on a tiered plate with some fresh mint scattered around for color. Serve them with strong Turkish coffee or mint tea to really nail that Middle Eastern vibe. Got a special event? Put each ball in a tiny cupcake paper and arrange them in a gift box—they'll look just as fancy as anything from an expensive chocolate shop.
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I promise these Dubai Chocolate Balls will be the talk of your party—everyone will want to know how you made them!
Frequently Asked Questions
- → What is kataifi pastry and where can I find it?
Kataifi pastry (often called kunefe) looks like thin noodles but is actually shredded phyllo dough. It's a staple in Middle Eastern and Mediterranean sweet treats. You can grab it at ethnic food stores, Middle Eastern markets, or sometimes in big supermarkets' international aisles. They usually sell it frozen or dried.
- → Can I substitute the pistachio butter with another nut butter?
Sure, you can swap pistachio butter for something like almond or cashew butter if you want a different taste. Just remember this will change the original pistachio flavor. If you still want the green look, you might need to add a tiny bit of food coloring.
- → Why do the balls need to be frozen before dipping in chocolate?
We freeze the pistachio-kataifi balls so they stay firm during chocolate dipping. This stops the filling from getting warm and mushy when it touches the hot melted chocolate. That way, you'll get a neat chocolate coating that sets up properly.
- → What does it mean to temper chocolate and is it necessary?
Tempering means heating and cooling chocolate just right so the fats line up perfectly. This makes your chocolate look shiny, break with a snap, and not melt too fast at room temp. You don't absolutely have to do it at home, but your treats will look way more professional and have better texture if you do.
- → How should I store these chocolate balls and how long do they last?
Keep your finished chocolate balls in the fridge in a sealed container for up to 2 weeks. They'll also be fine at cool room temp (under 70°F/21°C) for about 3-5 days. Want to save them longer? You can freeze them for up to 3 months. Just let them thaw in the fridge before you eat them.
- → Can I make these chocolate balls without a double boiler?
Absolutely! You can melt your chocolate in the microwave using quick 10-15 second zaps, making sure to stir between each one so it doesn't burn. Another option is to put a heat-safe bowl over a pot with a bit of simmering water. Just make sure the bowl doesn't touch the water directly.