Dubai chocolate balls delight (Printable Version)

Luxurious chocolate balls with creamy pistachio center wrapped in crispy kataifi and dipped in smooth milk chocolate.

# Ingredients Required:

→ Kataifi Pastry Batter

01 - 95 g all-purpose flour
02 - 85 g cornstarch
03 - 5 g sugar
04 - 2.5 g salt
05 - 15 ml vegetable oil
06 - 240 ml water

→ Pistachio Cream Filling

07 - 155 g white chocolate, finely chopped
08 - 60 ml double cream
09 - 100 g unsalted ground pistachios
10 - pinch of salt
11 - 10 g butter
12 - 100 g kataifi pastry, chopped and separated

→ Coating and Garnish

13 - 255 g milk chocolate, finely chopped
14 - coarsely chopped pistachios for garnish

# Guide to Cooking:

01 - In a mixing bowl, whisk together flour, cornstarch, sugar, and salt until fully combined.
02 - Add vegetable oil and water, whisking until the batter is smooth and free of lumps.
03 - Allow the batter to rest for 30 minutes to improve texture.
04 - Heat a nonstick pan over medium-low heat without greasing. Transfer batter to a piping bag fitted with a small round tip. Pipe thin, long strands in circular motions on the pan, cooking for 30 to 45 seconds until set but not browned.
05 - Lift kataifi strands gently with a spatula onto a clean kitchen towel, cover with another towel to prevent drying. Repeat until all batter is used and cool completely.
06 - Combine white chocolate and double cream in a microwave-safe bowl; heat in short intervals, stirring until melted and smooth.
07 - Blend ground pistachios with a pinch of salt in a mini food processor until a smooth paste forms.
08 - Stir pistachio paste into the melted white chocolate and cream until fully incorporated.
09 - Melt butter over low heat in a nonstick pan, add chopped kataifi, and cook gently, stirring often, until golden and crispy.
10 - Remove from heat and fold toasted kataifi into the pistachio and white chocolate mixture.
11 - Transfer mixture to the refrigerator and chill for approximately 1 hour until firm.
12 - Once firm, scoop portions from the mixture and roll into smooth balls using your hands.
13 - Melt the milk chocolate in the microwave, stirring frequently until smooth.
14 - Dip each ball into the melted milk chocolate, allowing excess to drip off, then garnish with coarsely chopped pistachios.
15 - Place coated balls on parchment paper and refrigerate until the chocolate shell sets completely.
16 - Present chilled chocolate balls and enjoy.

# Extra Suggestions:

01 - Ensure kataifi pastry strands are very thin for best texture and avoid browning during cooking.
02 - Chilling the pistachio cream solidifies the mixture, facilitating easier shaping.
03 - Garnishing with extra pistachios enhances both appearance and flavor.

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