Dubai Chocolate Balls with Pistachio Kunefe Filling
These Dubai Chocolate Balls with Pistachio Kunefe Filling are a decadent treat made with crispy kataifi pastry, creamy pistachio filling, and a luscious dark chocolate shell. A luxurious no-bake dessert perfect for holidays or special gatherings.
Equipment
- 1 Mixing bowl Large
- 1 Food processor
- 1 Baking sheet
- 1 Parchment paper
Ingredients
Ingredients
- 200 g Kataifi pastry aka kunefe
- ⅓ cups Butter
- 150 g White chocolate
- 1.5 teaspoons Neutral vegetable oil optional, like avocado or corn oil
- 150 g Natural pistachio butter or roasted unsalted pistachios
- 1 pinch Salt
- 400 g Dark chocolate 55-65% cocoa, melted and tempered
- 3 tablespoons Chopped pistachios for decoration
Instructions
Instructions
- Preheat your oven to 350°F to begin crisping the kataifi.
- Use your fingers to pull apart kataifi pastry strands so they’re loose.
- Melt butter in a pan and pour over kataifi, mixing to coat evenly.
- Spread coated kataifi on baking sheet and bake 15-20 minutes until golden and crispy. Let cool.
- Melt white chocolate over simmering water. Stir in pistachio butter, salt, and optional oil. Mix until smooth. Chill until firm.
- Pulse cooled kataifi in food processor until crumbly, not powdered.
- Roll pistachio filling into balls. Mold kataifi crumbs around each ball to create shell.
- Dip the balls in melted tempered dark chocolate using two forks. Shake off excess.
- Place on parchment and sprinkle tops with chopped pistachios.
- Let balls set at room temperature until chocolate firms up.
- Transfer to serving plate once chocolate is fully set and enjoy!
Notes
Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, keep refrigerated and bring to room temp before serving, or freeze individually and thaw overnight.