Name: Luxurious Dubai Chocolate Balls Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 10 min
Cuisine: Middle Eastern
Ingredients: 7 ounces Kataifi pastry; ⅓ cup unsalted Butter; 5.3 ounces White chocolate; 5.3 ounces Natural pistachio butter; 1 pinch Salt (preferably sea salt); 1.5 teaspoons Neutral vegetable oil (optional); 14.1 ounces Dark chocolate (55-65% cocoa, melted & tempered); 3 tablespoons Chopped pistachios (toasted for extra flavor)

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Introduction

Indulge in the luxurious flavors of Dubai with these exquisite Chocolate Balls. Combining crispy kataifi pastry, creamy pistachio filling, and rich dark chocolate, they offer an irresistible treat perfect for any occasion.

The image shows five round chocolate treats stacked on a white plate with a white marbled surface background. Each treat has a dark, smooth chocolate center with a shiny texture, topped with finely chopped green pistachios. Around the lower half of each chocolate ball, there is a nest-like layer of thin, crispy golden strands that look crunchy and delicate. The arrangement is close together, emphasizing the contrast between the dark chocolate, bright green pistachios, and light golden strands. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 ounces Kataifi pastry
⅓ cup Butter (unsalted recommended)
5.3 ounces White chocolate
5.3 ounces Natural pistachio butter
1 pinch Salt (sea salt preferred)
1.5 teaspoons Neutral vegetable oil (optional)
14.1 ounces Dark chocolate (55-65% cocoa, melted and tempered)
3 tablespoons Chopped pistachios (toasted for decoration)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Gently separate the kataifi strands and coat them evenly with melted butter.
Step 2: Spread the kataifi in an even layer on a baking sheet, then bake for 12-15 minutes, or until golden brown. Allow to cool completely.
Step 3: Melt the white chocolate in a microwave-safe bowl using 30-second intervals, stirring until smooth.
Step 4: Add the natural pistachio butter and a pinch of salt to the melted white chocolate. Mix until creamy, adding vegetable oil if needed for consistency.
Step 5: Finely chop the cooled kataifi and fold it gently into the pistachio filling until well combined.
Step 6: Shape the mixture into walnut-sized balls and refrigerate for at least 30 minutes to firm up.
Step 7: Melt the dark chocolate until smooth. Dip each chilled ball into the dark chocolate to coat fully, then sprinkle with chopped toasted pistachios.
Step 8: Let the chocolate set at room temperature for about 15 minutes before serving or storing.

Tips & Variations

Use high-quality pistachio butter for the richest flavor and creamy texture.
To toast pistachios, spread them on a baking sheet and roast at 350°F (175°C) for about 5 minutes, stirring occasionally.
For a different flavor twist, try dipping the balls in milk chocolate instead of dark chocolate.
If you prefer a firmer filling, chill the mixture longer before shaping into balls.

Storage

Store the chocolate balls in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If refrigerated, allow them to come to room temperature before serving for the best texture. Avoid freezing to maintain the quality of the chocolate coating.

How to Serve

Four round sweets are stacked on a white plate with a white marbled texture underneath. Each sweet has a center layer of green crumbly filling, surrounded by a thick dark brown chocolate layer. Around the chocolate is a rough outer layer made of thin golden strands, giving a textured nest look. On top of each sweet, small pieces of green nuts are sprinkled. One sweet in the front is cut open to show the three layers clearly. The background is dark and blurry, focusing all attention on the sweets. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted?

Yes, but using unsalted butter gives you better control over the saltiness of the final product and lets the other flavors shine.

How do I temper dark chocolate properly?

Tempering involves gently melting the chocolate to about 115°F, cooling it to around 80°F, then reheating it slightly to 88-90°F. This process ensures a shiny, crisp coat that sets well. If you prefer, use high-quality couverture chocolate that sets nicely without precise tempering.