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Dubai Chocolate Balls

A delightful dessert featuring rich flavors of white chocolate and pistachios, combined with crispy kataifi pastry for a unique texture.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 balls
Course: Dessert
Cuisine: Middle Eastern
Calories: 150
Ingredients Method Notes

Ingredients
  

Kataifi Pastry Mixture
  • ¾ cup all-purpose flour Can use gluten-free flour blend for a gluten-free option.
  • ⅔ cup cornstarch
  • 1 tsp sugar
  • ½ tsp salt
  • 1 tbsp vegetable oil
  • 1 cup water Used to achieve the right batter consistency.
Chocolate and Pistachio Mixture
  • 5 ½ oz white chocolate (finely chopped)
  • ¼ cup double cream
  • 3 ½ oz unsalted ground pistachios Mix with a pinch of salt
  • 1 tbsp butter For sautéing the kataifi.
  • 9 oz milk chocolate (finely chopped) For coating the chocolate balls.
Final Touches
  • 3 ½ oz kataifi pastry (chopped and separated) To be sautéed until golden.
  • Pinch salt To be added to the pistachio mixture.

Method
 

Prepare the Kataifi Pastry
  1. In a bowl, whisk together the flour, cornstarch, sugar, and salt until combined.
  2. Add the vegetable oil and water, whisking until smooth. Let the mixture rest for 30 minutes.
Cook the Kataifi
  1. Heat a nonstick pan over medium-low heat.
  2. Pipe the batter into long, thin strands and cook until set.
  3. Transfer the cooked strands to a towel to cool.
Make the Pistachio Cream
  1. Microwave the white chocolate and double cream until melted and smooth.
  2. Blend the ground pistachios with a pinch of salt, then add to the melted mixture.
Combine the Ingredients
  1. Melt the butter in a pan and sauté the kataifi until golden.
  2. Mix the sautéed kataifi into the pistachio and chocolate mixture.
  3. Chill for about an hour.
Form the Balls
  1. Roll portions of the chilled mixture into bite-sized balls.
  2. Dip each ball in melted milk chocolate.
Garnish and Chill
  1. Garnish with crushed pistachios.
  2. Refrigerate until the chocolate is set, then serve chilled.

Notes

Store in an airtight container in the refrigerator for up to one week. For longer storage, freeze well-wrapped. Experiment with different nuts or chocolate types for variation.