Description
Dubai Chocolate Balls are a decadent treat featuring a delicate kataifi pastry base filled with a creamy pistachio and white chocolate mixture, then coated in rich milk chocolate and garnished with chopped pistachios. This recipe blends textures and flavors perfectly for an indulgent dessert.
Ingredients
Scale
Batter
- ¾ cup all-purpose flour
- â…” cup cornstarch
- 1 tsp sugar
- ½ tsp salt
- 1 tbsp vegetable oil
- 1 cup water
Filling
- 5 ½ oz white chocolate, finely chopped
- ¼ cup double cream
- 3 ½ oz unsalted ground pistachios
- Pinch of salt
- 3 ½ oz kataifi pastry, chopped and separated
- 1 tbsp butter
Coating and Garnish
- 9 oz milk chocolate, finely chopped
- Chopped pistachios (for garnish)
Instructions
- Prepare the Batter: In a mixing bowl, whisk together all-purpose flour, cornstarch, sugar, and salt. Add vegetable oil and water, then mix until you achieve a smooth batter consistency. Let the batter rest for about 30 minutes to develop texture.
- Cook the Batter Strands: Heat a nonstick pan over medium-low heat. Using a squeeze bottle, pipe the batter in thin strands in circular motions directly onto the pan. Cook until the batter strands are set but still pale in color, then remove from heat. These form the base texture for the dessert.
- Make Pistachio White Chocolate Cream: In a microwave-safe bowl, melt the finely chopped white chocolate with double cream until the mixture is silky smooth. In a separate small bowl, blend ground pistachios with a pinch of salt to form a paste, then combine this paste with the melted white chocolate mixture to create a rich pistachio cream.
- Toast Kataifi Pastry: In the same nonstick pan, melt the butter over medium heat. Add the chopped and separated kataifi pastry strands and toast them gently until they turn golden brown and crispy. Combine the toasted kataifi strands with the pistachio and white chocolate cream, mixing well to incorporate the textures.
- Form the Balls: Chill the pistachio-kataifi mixture in the refrigerator until firm enough to handle. Once chilled, scoop portions and roll the mixture into approximately 12 evenly sized balls.
- Coat with Milk Chocolate: Melt the milk chocolate in the microwave until smooth. Dip each pistachio ball fully into the melted milk chocolate to coat. Place the coated balls on parchment paper and garnish each with chopped pistachios for extra texture and visual appeal.
- Set and Serve: Refrigerate the chocolate-coated balls until the chocolate coating has fully set, about 20 minutes. Serve chilled for a luxurious dessert experience.
Notes
- Resting the batter allows starches to hydrate, resulting in better texture when cooked.
- Using a squeeze bottle helps create consistent, thin batter strands for an even cook.
- Toasting kataifi pastry adds a nice crunch and enhances flavor.
- If you do not have double cream, use heavy cream as a substitute.
- Store leftover chocolate balls in an airtight container in the refrigerator for up to 3 days.
- Ensure melted chocolates are smooth for an even coating and glossy finish.
