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This delicious Middle Eastern treat mixes the crunch of traditional kunefe with sweet chocolate and buttery pistachio for a mind-blowing dessert. When you bite into the crispy kataifi strands, velvety chocolate coating, and smooth pistachio center, you'll feel like you're eating at Dubai's top sweet shops.
I came up with these chocolate treats for my sister when she got engaged after trying something similar at a Middle Eastern dessert place. They were such a success that now I'm always asked to bring them to family gatherings, and everyone wants to know how I make them.
Ingredients
- Kataifi pastry: 7 ounces. These thin shredded dough strands give that wonderful crunch and pretty texture inside
- Butter: ⅓ cup. Go for a good unsalted one to brown the kataifi until it's perfectly golden
- White chocolate: 5.3 ounces. Grab a quality brand that contains real cocoa butter for the creamiest filling
- Neutral vegetable oil: 1.5 teaspoon. You can skip this, but it helps make the pistachio center extra smooth
- Pistachio butter: 5.3 ounces. Try to find one that's just pistachios without added sugar for the best taste
- Salt: 1 pinch. Brings out all the yummy flavors and cuts through the sweetness
- Dark chocolate: 14.1 ounces. Pick one around 55-65% cocoa for just the right mix of sweet and rich
- Chopped pistachios: 3 tablespoons. The bright green unsalted ones look prettiest on top
Step-by-Step Instructions
- Get Your Kataifi Ready:
- Cut the kataifi pastry into small bits about 1 inch or 2.5 cm long. Use your fingers to fully fluff and pull apart the strands. Don't skip this part – it's what makes your chocolate balls super crunchy.
- Brown the Kataifi:
- Put the butter and cut kataifi in a pot over medium heat. Cook and stir until the pastry gets golden and crunchy. While cooking, keep breaking up the strands with two forks for maximum crispiness. Let it cool completely before moving on.
- Make the Pistachio Center:
- Put white chocolate and the oil (if using) in a bowl that can handle heat. Melt it slowly in the microwave in short 10-15 second bursts or over a pot of simmering water for better control. After it's melted, mix in the pistachio butter and salt until it's all blended. Let this yummy mixture cool down.
- Mix Your Filling:
- Add the cooled crispy kataifi to the pistachio cream and stir well until everything's evenly mixed. If it feels too soft to shape, just pop it in the fridge until it firms up.
- Shape Your Filling:
- Roll the mixture into 16 small balls about 1.1 ounces or 30 grams each. Put them on a tray lined with parchment paper and freeze them until they're hard. The freezing step helps them hold shape when you dip them in chocolate.
- Add the Chocolate Layer:
- With two forks, dip each frozen ball into the melted dark chocolate. Make sure they're fully covered, shake off extra chocolate, and put them back on the paper.
- Add the Final Touch:
- Before the chocolate hardens, sprinkle chopped pistachios on top of each ball. Let them set completely before you eat them.
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Pistachio butter really makes these chocolate balls extra special. I found it while browsing a Middle Eastern grocery store and couldn't get over its bright green color and strong nutty taste. When you mix it with white chocolate, you get a filling that's both rich and light at the same time.
Tempering Chocolate for Perfect Results
Getting your chocolate tempered right gives these Dubai chocolate balls that store-bought look and satisfying crack when you bite into them. To temper dark chocolate, chop it up small and melt about two-thirds of it until it reaches 115°F. Take it off the heat, throw in the rest of the chocolate, and stir until it cools to 84°F. Then gently warm it back up to 88-90°F for the best dipping consistency. Done right, your chocolate will harden with a nice shine and won't melt when left out.
Pistachio Butter Alternatives
Can't find pistachio butter? You can make it yourself! Just put 2 cups of unsalted, roasted pistachios in a food processor and let it run for 8-10 minutes until it turns smooth and creamy. For a quicker fix, use 5.3 ounces of good pistachio paste mixed with 2 tablespoons of melted butter. Homemade tastes freshest, but both options work great in this recipe.
Serving Suggestions
These fancy chocolate balls deserve to be shown off. Set them up on a multi-level platter with fresh mint leaves for a pop of green. Serve them with Turkish coffee or mint tea for a full Middle Eastern experience. For birthdays or holidays, put each ball in a little cupcake paper and arrange them in a nice box to make a homemade gift that looks as good as anything from a fancy chocolate shop.
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These Dubai Chocolate Balls will steal the show at any party and I promise everyone will beg you for the recipe!
Frequently Asked Questions
- → What is kataifi pastry and where can I find it?
Kataifi pastry (or kunefe) looks like tiny shredded noodles made from phyllo dough. It's popular in Middle Eastern and Mediterranean sweet treats. You can usually grab some at ethnic food markets, Middle Eastern grocery stores, or even in big supermarkets with good international sections. They usually sell it frozen or dried.
- → Can I substitute the pistachio butter with another nut butter?
You can swap in almond or cashew butter if you want a different taste. Just remember this will change the signature pistachio flavor. If you still want that pretty green color when using a different nut butter, try adding a tiny bit of green food coloring.
- → Why do the balls need to be frozen before dipping in chocolate?
Putting the pistachio-kataifi balls in the freezer helps them keep their round shape when you dip them. It also stops the filling from getting warm and mushy when it meets the hot melted chocolate. This way, you get a nice clean chocolate coating that sets up properly.
- → What does it mean to temper chocolate and is it necessary?
Tempering means heating and cooling chocolate to certain temperatures so the fats line up correctly. This makes your chocolate look shiny, snap when you bite it, and not melt too fast at room temperature. You don't absolutely have to do it at home, but it'll make your chocolate balls look way fancier and feel better in your mouth.
- → How should I store these chocolate balls and how long do they last?
Keep your finished chocolate balls in a sealed container in the fridge for up to 2 weeks. If your room isn't too warm (under 70°F), they can sit out for 3-5 days. Want to make them way ahead? You can freeze them for up to 3 months. Just let them thaw in the fridge before you serve them.
- → Can I make these chocolate balls without a double boiler?
Sure you can! Just put your chocolate in the microwave for short 10-15 second bursts. Make sure to stir between each burst so it doesn't burn. Another option is to put a bowl over a pot with a bit of simmering water. Just don't let the bowl touch the water when you're melting your chocolate this way.