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These Dubai chocolate balls are a perfect treat when you want something decadent with a bit of flair. The combination of creamy pistachio and white chocolate wrapped in crispy kataifi pastry and coated in milk chocolate gives you a delightful mix of textures that impress without too much fuss.
I first tried making these after craving something special and found they quickly became a favorite during holiday gatherings.
Ingredients
- White chocolate: finely chopped gives a smooth sweet base for the pistachio cream
- Double cream: adds richness and silkiness, opt for a fresh carton with high fat for best results
- Unsalted ground pistachios: bring the nutty earthiness, choose shelled and lightly roasted for depth
- Pinch of salt: balances sweetness and enhances the nut flavor
- Kataifi pastry: chopped and separated creates the crisp coating, thin delicate strands ensure the best texture
- Butter: for toasting the kataifi, use unsalted so you control salt level
- Milk chocolate: finely chopped melts evenly for the outer shell, good quality chocolate makes a noticeable difference
- All-purpose flour and cornstarch: are key to the kataifi batter, use fresh flour for smooth batter
- Sugar: adds subtle sweetness in the batter
- Salt: enhances all flavors in both batter and pistachio cream
- Vegetable oil: keeps the batter light and allows the kataifi strands to cook without sticking
- Water: binds the kataifi batter to the right consistency
Instructions
- Build The Kataifi Pastry Batter:
- In a bowl, whisk together the flour cornstarch sugar and salt until evenly mixed. Add the vegetable oil and water slowly while whisking until the batter is smooth and completely lump-free. A smooth batter helps create delicate kataifi strands. Let it rest for 30 minutes to hydrate the flours fully.
- Cook The Kataifi Strands:
- Heat a nonstick pan over medium-low heat without oil. Transfer the batter to a squeeze bottle or piping bag with a small round tip. Quickly pipe long thin strands in circular motions until they just set but remain pale about 30 to 45 seconds. Lift carefully with a spatula and transfer to a clean towel. Cover with another towel to prevent drying. Repeat until all the batter is used and then let cool completely.
- Make Pistachio White Chocolate Cream:
- Melt white chocolate and double cream in short microwave bursts stirring in between until smooth. Blend ground pistachios with a pinch of salt in a mini food processor until a smooth paste forms. Stir the pistachio paste into the melted chocolate cream mixture until fully combined.
- Toast The Kataifi:
- Melt butter gently in a nonstick pan over low heat. Add the measured kataifi strands and cook slowly, stirring often until golden and crispy for about 5 to 7 minutes. Remove from heat and fold the toasted kataifi into the pistachio mix. This adds crunch and nutty flavor.
- Chill And Shape:
- Transfer the mixture to the fridge and chill for about an hour until firm enough to shape. Scoop firm portions with a tablespoon and roll into smooth balls with your hands.
- Coat With Milk Chocolate:
- Melt milk chocolate in the microwave stirring often until smooth. Dip each ball fully in the chocolate, letting any excess drip off. Sprinkle with coarsely chopped pistachios as garnish. Place on parchment and refrigerate until the chocolate sets firmly.
I love how the pistachio paste brings a unique richness that pairs so perfectly with sweet white chocolate. Making these with family always sparks memories of festive Dubai markets where vibrant sweets line every corner.
Storage Tips
Store these chocolate balls in an airtight container in the fridge for up to five days. Bring them to room temperature briefly before serving for the best flavor. They do not freeze well as the delicate kataifi texture can become soggy.
Ingredient Swaps
Use hazelnuts or almonds ground finely if pistachios are hard to find or costly. You can swap double cream for coconut cream to make a dairy-free version but flavor will shift slightly. Dark chocolate instead of milk chocolate adds a slight bitterness that balances the sweetness beautifully.
Serving Ideas
Serve chilled with a cup of mint tea for a refreshing balance. Add a sprinkle of rose petals or edible gold leaf for an elegant presentation perfect for dinner parties or special occasions. Pair with fresh fruit like oranges to cut through richness.
In cooler months add a pinch of warming cardamom or cinnamon to the pistachio cream for a cozy flavor twist. For summer try rolling the balls in crushed freeze-dried berries for a fresh fruit contrast. Garnish with toasted coconut in a tropical variation.
Frequently Asked Recipe Questions
- → How do I prepare the kataifi pastry for the balls?
Whisk flour, cornstarch, sugar, and salt together, then add oil and water to form a smooth batter. Pipe thin strands on a hot nonstick pan until set but pale, then cool completely before use.
- → What’s the best way to make the pistachio cream smooth?
Blend ground pistachios with a pinch of salt to form a paste, then mix into melted white chocolate and cream. Chill the mixture to firm up before shaping.
- → How can I achieve a crispy texture in the kataifi coating?
Cook the separated kataifi strands slowly in melted butter until golden and crisp, stirring often to avoid burning.
- → What temperature should the milk chocolate be when dipping the balls?
Warm the milk chocolate until smooth and fluid, but avoid overheating to maintain a glossy finish when coating the balls.
- → Any tips for shaping the balls neatly?
Chill the pistachio mixture well until firm, then scoop and roll quickly in your hands to prevent melting or sticking before dipping.
- → How to store the finished chocolate balls?
Keep them refrigerated on parchment paper until the coating is set, and serve chilled to preserve texture and flavor.