Dubai Chocolate Truffles
Description: These Dubai Chocolate Balls are a homemade twist on the viral Dubai chocolate bar trend, elevating it to new heights of flavor and texture. Imagine crispy, golden-brown kunefe pastry intertwined with a creamy, homemade pistachio filling, all enrobed in a rich, dark chocolate shell. This no-bake treat is a symphony of sweet, salty, crunchy, and smooth, making it an unforgettable indulgence.
Why You Will Love This Recipe:
- A Unique Twist: Forget store-bought chocolate bars. This recipe allows you to create a truly special and impressive dessert from scratch.
- Incredible Texture: The combination of the crispy kunefe, smooth pistachio cream, and snappy chocolate shell is an absolute textural delight.
- Customizable: You can adjust the sweetness, nuttiness, and chocolate intensity to your preference.
- No-Bake Simplicity: While there are a few steps involved, this recipe doesn’t require any baking, making it perfect for those who are intimidated by the oven.
- Perfect for Sharing: These chocolate balls are ideal for gifting, parties, or simply enjoying as a decadent treat after dinner.
- Make-Ahead Friendly: You can prepare the kunefe-pistachio filling and the chocolate balls ahead of time, making them perfect for busy schedules.
Introduction
The Dubai chocolate bar craze took the internet by storm, showcasing a delectable combination of crispy shredded pastry, creamy pistachio, and rich chocolate. Inspired by this viral sensation, I set out to create a homemade version that would not only replicate but surpass the original. These Dubai Chocolate Balls with Pistachio Kunefe Filling are the culmination of that effort. This recipe combines the classic flavors of Middle Eastern desserts with the convenience of a no-bake treat. The key to success lies in the quality of the ingredients and the attention to detail in each step. From toasting the kataifi pastry to tempering the dark chocolate, every element contributes to the final, exquisite result. Get ready to impress your friends and family with these irresistible chocolate balls!
Ingredients:
- 7 ounces (200 g) kataifi pastry (a.k.a. kunefe)
- â…“ cup (75 g) unsalted butter
- 5.3 ounces (150 g) white chocolate
- 1.5 teaspoons neutral-tasting vegetable oil (avocado or corn oil – optional, for a creamier filling)
- 5.3 ounces (150 g) natural pistachio butter (or roasted and unsalted pistachio nuts – see note #1)
- 1 pinch of sea salt
- 14.1 ounces (400 g) dark chocolate (55-65% cocoa solids, melted and tempered – see note #2)
- 3 tablespoons chopped pistachios (for decoration)
Preparation:
Step 1: Prepare the Kataifi Pastry:
Begin by preparing the kataifi pastry, also known as kunefe dough. This finely shredded pastry is the heart of the recipe’s unique texture. Gently pull the kataifi pastry apart with your fingers to separate the strands. Chop the pastry into smaller pieces, approximately 1 inch (2.5 cm) in length. This will ensure that the pieces are evenly distributed in the filling and create a uniform texture throughout the chocolate balls. Don’t skip this step; the texture that kunefe adds is very important.
Step 2: Toast the Kataifi:
In a medium saucepan over medium heat, melt the unsalted butter. Add the chopped kataifi pastry to the melted butter and begin toasting, stirring constantly. As the pastry toasts, use two forks to further separate the strands, ensuring that they brown evenly. Continue toasting until the kataifi turns a beautiful golden brown and becomes crispy. This process usually takes about 10-15 minutes. Be careful not to burn the pastry. Once toasted, transfer the kataifi to a bowl and let it cool completely.
Step 3: Make the Pistachio Cream Filling:
In a heatproof bowl, combine the white chocolate and vegetable oil (if using). Melt the mixture in the microwave in 10-15 second intervals, stirring in between, or over a double boiler. The vegetable oil will help create a smoother and creamier filling. Once the white chocolate is melted and smooth, remove it from the heat and stir in the pistachio butter and salt. Mix until all ingredients are well combined and the mixture is smooth and homogenous. Allow the pistachio cream to cool completely.
Step 4: Combine Kataifi and Pistachio Cream:
Once both the toasted kataifi and pistachio cream have cooled, add the toasted kataifi to the pistachio cream. Mix well until the kataifi is evenly coated in the cream. If the mixture appears too runny, cover the bowl with plastic wrap and refrigerate it for 30 minutes to an hour, or until it firms up. This will make it easier to form the balls.
Step 5: Form the Chocolate Balls:
Line a baking sheet with parchment paper or wax paper. Using a spoon or cookie scoop, scoop out approximately 1.1 ounce (30 grams) of the pistachio-kataifi mixture and roll it into a small ball. Repeat this process until you have formed 16 chocolate balls. Place the balls on the prepared baking sheet and transfer them to the freezer for at least 30 minutes to firm up. This step is crucial for preventing the balls from melting when you dip them in the chocolate.
Step 6: Melt and Temper the Dark Chocolate:
While the balls are freezing, prepare the dark chocolate coating. Finely chop the dark chocolate for even melting. Melt the chocolate using your preferred method – either over a double boiler or in the microwave. For tempering, follow the seeding method described in the “Notes” section below. Tempering the chocolate will give it a beautiful shine and a satisfying snap. Alternatively, you can add a small amount of coconut oil to the melted chocolate to create a smoother consistency and help it set with some shine.
Step 7: Dip the Chocolate Balls:
Remove the frozen pistachio-kataifi balls from the freezer. Using two forks, carefully dip each ball into the melted dark chocolate, ensuring that it is completely coated. Lift the ball out of the chocolate and gently shake off any excess. Place the dipped ball on the prepared baking sheet.
Step 8: Decorate and Set:
Sprinkle the dipped chocolate balls with chopped pistachios for a beautiful finishing touch. Allow the chocolate to set completely at room temperature or in the refrigerator. Once the chocolate is set, transfer the Dubai Chocolate Balls to a serving plate and enjoy!
COOKING Rating:
- Difficulty: Medium
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Chilling Time: 30 minutes
- Total Time: 1 hour 30 minutes
Serving Suggestions:
- Serve these chocolate balls as a decadent dessert after a meal.
- Offer them as a sweet treat at parties or gatherings.
- Package them in a beautiful box and give them as a homemade gift.
- Enjoy them with a cup of coffee or tea for a relaxing afternoon treat.
- Pair them with a scoop of vanilla ice cream for an extra indulgent experience.
Tips:
- For a more intense pistachio flavor, use high-quality pistachio butter or make your own by blending roasted, unsalted pistachios in a food processor until smooth.
- If you don’t have kataifi pastry, you can substitute it with other crispy elements like crushed cornflakes or rice krispies, but the texture will not be as authentic.
- Experiment with different types of chocolate, such as milk chocolate or white chocolate, to create your own unique flavor combinations.
- Add a pinch of cardamom or rosewater to the pistachio cream for an exotic twist.
- To prevent the chocolate from seizing, avoid getting any water or steam into it during the melting process.
- Store the finished chocolate balls in an airtight container in the refrigerator for up to a week.
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes (including chilling time)
Nutritional Information: (per ball)
- Calories: 298 kcal
- Protein: 5 g
- Sodium: 100 mg
Conclusion
These Dubai Chocolate Balls with Pistachio Kunefe Filling are a testament to the power of combining simple ingredients in creative ways. This recipe is more than just a dessert; it’s an experience. From the satisfying snap of the dark chocolate to the delightful crunch of the kataifi and the smooth, nutty goodness of the pistachio cream, every bite is a journey for the senses. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress and delight. So, gather your ingredients, roll up your sleeves, and get ready to create a batch of these irresistible chocolate balls.
Questions and Answers:
Q1: Can I use pre-made kunefe instead of toasting the kataifi pastry myself?
A: While you could potentially use pre-made kunefe, toasting the kataifi pastry yourself allows you to control the level of crispiness and flavor. The toasting process also helps to remove excess moisture from the pastry, resulting in a more stable and delicious filling.
Q2: What if I don’t have pistachio butter? Can I use something else?
A: If you don’t have pistachio butter, you can make your own by blending roasted, unsalted pistachios in a food processor until smooth. Alternatively, you can use another nut butter, such as almond butter or cashew butter, but the flavor profile will be different.
Q3: Is tempering the chocolate really necessary?
A: Tempering the chocolate is not strictly necessary, but it will result in a more professional-looking and better-tasting product. Tempered chocolate has a glossy sheen, a crisp snap, and a longer shelf life. If you choose not to temper the chocolate, you can add a small amount of coconut oil or shortening to help it set with a bit of shine.
Q4: Can I make these chocolate balls vegan?
A: Yes, you can make these chocolate balls vegan by substituting the butter with vegan butter, the white chocolate with vegan white chocolate, and the dark chocolate with vegan dark chocolate. Ensure that the pistachio butter you use is also vegan.
Q5: How long will these chocolate balls last?
A: These chocolate balls will last for up to a week when stored in an airtight container in the refrigerator. For longer storage, you can freeze them for up to a month. Thaw them in the refrigerator before serving.”
Dubai Chocolate Truffles
Ingredients
- 7 ounces 200 g kataifi pastry (a.k.a. kunefe)
- â…“ cup 75 g unsalted butter
- 5.3 ounces 150 g white chocolate
- 1.5 teaspoons neutral-tasting vegetable oil avocado or corn oil – optional, for a creamier filling
- 5.3 ounces 150 g natural pistachio butter (or roasted and unsalted pistachio nuts – see note #1)
- 1 pinch of sea salt
- 14.1 ounces 400 g dark chocolate (55-65% cocoa solids, melted and tempered – see note #2)
- 3 tablespoons chopped pistachios for decoration
Instructions
- Step 1: Prepare the Kataifi Pastry:
- Begin by preparing the kataifi pastry, also known as kunefe dough. This finely shredded pastry is the heart of the recipe’s unique texture. Gently pull the kataifi pastry apart with your fingers to separate the strands. Chop the pastry into smaller pieces, approximately 1 inch (2.5 cm) in length. This will ensure that the pieces are evenly distributed in the filling and create a uniform texture throughout the chocolate balls. Don’t skip this step; the texture that kunefe adds is very important.
- Step 2: Toast the Kataifi:
- In a medium saucepan over medium heat, melt the unsalted butter. Add the chopped kataifi pastry to the melted butter and begin toasting, stirring constantly. As the pastry toasts, use two forks to further separate the strands, ensuring that they brown evenly. Continue toasting until the kataifi turns a beautiful golden brown and becomes crispy. This process usually takes about 10-15 minutes. Be careful not to burn the pastry. Once toasted, transfer the kataifi to a bowl and let it cool completely.
- Step 3: Make the Pistachio Cream Filling:
- In a heatproof bowl, combine the white chocolate and vegetable oil (if using). Melt the mixture in the microwave in 10-15 second intervals, stirring in between, or over a double boiler. The vegetable oil will help create a smoother and creamier filling. Once the white chocolate is melted and smooth, remove it from the heat and stir in the pistachio butter and salt. Mix until all ingredients are well combined and the mixture is smooth and homogenous. Allow the pistachio cream to cool completely.
- Step 4: Combine Kataifi and Pistachio Cream:
- Once both the toasted kataifi and pistachio cream have cooled, add the toasted kataifi to the pistachio cream. Mix well until the kataifi is evenly coated in the cream. If the mixture appears too runny, cover the bowl with plastic wrap and refrigerate it for 30 minutes to an hour, or until it firms up. This will make it easier to form the balls.
- Step 5: Form the Chocolate Balls:
- Line a baking sheet with parchment paper or wax paper. Using a spoon or cookie scoop, scoop out approximately 1.1 ounce (30 grams) of the pistachio-kataifi mixture and roll it into a small ball. Repeat this process until you have formed 16 chocolate balls. Place the balls on the prepared baking sheet and transfer them to the freezer for at least 30 minutes to firm up. This step is crucial for preventing the balls from melting when you dip them in the chocolate.
- Step 6: Melt and Temper the Dark Chocolate:
- While the balls are freezing, prepare the dark chocolate coating. Finely chop the dark chocolate for even melting. Melt the chocolate using your preferred method – either over a double boiler or in the microwave. For tempering, follow the seeding method described in the “Notes” section below. Tempering the chocolate will give it a beautiful shine and a satisfying snap. Alternatively, you can add a small amount of coconut oil to the melted chocolate to create a smoother consistency and help it set with some shine.
- Step 7: Dip the Chocolate Balls:
- Remove the frozen pistachio-kataifi balls from the freezer. Using two forks, carefully dip each ball into the melted dark chocolate, ensuring that it is completely coated. Lift the ball out of the chocolate and gently shake off any excess. Place the dipped ball on the prepared baking sheet.
- Step 8: Decorate and Set:
- Sprinkle the dipped chocolate balls with chopped pistachios for a beautiful finishing touch. Allow the chocolate to set completely at room temperature or in the refrigerator. Once the chocolate is set, transfer the Dubai Chocolate Balls to a serving plate and enjoy!
