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Dubai Chocolate Balls

Irresistible Dubai Chocolate Balls: A Luxurious Treat

Indulge in these luxurious Dubai Chocolate Balls, featuring a crispy kataifi base and rich pistachio filling. Perfect for special occasions or satisfying your sweet tooth.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 balls
Course: Desserts
Cuisine: Middle Eastern
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Kataifi Base
  • 200 g Kataifi Pastry Substitution: Finely chopped toasted phyllo pastry or crushed cornflakes for similar crunch but different flavor.
  • 75 g Butter Adds moisture and richness to the kataifi.
For the Pistachio Filling
  • 150 g White Chocolate Melt with neutral oil if too thick.
  • 150 g Pistachio Butter Substitution: High-quality tahini or almond butter will alter the flavor.
  • 1 pinch Salt Enhances flavor depth in the filling.
For the Coating
  • 400 g Dark Chocolate For balance, avoid chocolate above 70% cocoa as it may overpower.
  • 3 tablespoons Chopped Pistachios Decorative topping that adds crunch and color.

Equipment

  • Oven
  • Baking sheet
  • parchment paper
  • Microwave or Double Boiler

Method
 

Step-by-Step Instructions for Dubai Chocolate Balls
  1. Preheat your oven to 350°F (175°C). Break the kataifi pastry into smaller pieces and pour melted butter over it. Spread the kataifi onto a baking sheet lined with parchment paper and bake for 12-15 minutes, until golden brown.
  2. In a microwave-safe bowl, melt the white chocolate in 30-second intervals, stirring in between. Mix in the pistachio butter and a pinch of salt until smooth.
  3. Chop the cooled kataifi and fold it into the pistachio-white chocolate mixture until evenly distributed.
  4. Portion out the mixture into walnut-sized balls, about 1.5 inches. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
  5. Chop the dark chocolate and melt it until smooth. Optionally temper the chocolate for a shiny finish.
  6. Dip each chilled ball into the melted dark chocolate and sprinkle with chopped pistachios immediately after dipping.
  7. Allow the coated balls to set at room temperature for about 30 minutes, or refrigerate for 15 minutes until the chocolate hardens.

Nutrition

Serving: 1ballCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

Keep kataifi crisp by covering unused strands and ensure it’s cooled fully before mixing. Store in an airtight container; keeps well for up to a week.

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