Print

Dubai Chocolate Balls with Pistachio Kunefe Filling

Print Recipe

A delightful combination of crunchy kataifi threads, creamy pistachio filling, and rich dark chocolate coating, perfect for a small treat or dessert.

Ingredients

Scale
  • 7 ounces kataifi pastry
  • 1/3 cup butter
  • 5.3 ounces white chocolate
  • 1.5 teaspoons neutral tasting vegetable oil (optional)
  • 5.3 ounces natural pistachio butter
  • 1 pinch of salt
  • 14.1 ounces dark chocolate (55-65% cocoa, melted and tempered)
  • 3 tablespoons chopped pistachios (for decoration)

Instructions

  1. Chop the kataifi pastry into smaller pieces (approximately 1 inch length) and fluff thoroughly to separate threads.
  2. Transfer the butter and chopped kataifi to a pot over medium heat and toast until golden brown and crispy, stirring constantly. Let cool completely.
  3. Melt the white chocolate and oil (if using) in a heatproof bowl, either in the microwave or a double boiler. Stir in the pistachio butter and salt, mixing until combined, then let cool.
  4. Add the toasted kataifi to the pistachio cream and mix until combined. If runny, refrigerate until firm.
  5. Form 16 small balls (approx. 1.1 ounces each) from the mixture, place on a tray lined with parchment paper, and freeze until firm.
  6. Dip the frozen balls into the melted dark chocolate using two forks, rolling until completely covered. Shake off excess chocolate and place back on wax paper.
  7. Sprinkle with chopped pistachios and let set before serving.

Notes

Serve chilled or at room temperature. Store in the fridge in an airtight container for up to 5 days. Freeze for up to 1 month.

Nutrition

Find it online: https://voxrecipes.com/dubai-chocolate-balls-pistachio-kunefe-filling/