How To Make The Dubai Chocolate RecipeLorraine Elliott
These no-bake Dubai chocolate bites combine crispy kataifi pastry with pistachio, tahini, and colorful drizzled chocolate for a rich, fun and elegant dessert.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 150 g kataifi pastry chopped and separated
- 60 g butter
- 360 g pistachio cream
- 20 g tahini
- salt fat pinch
- 15 g pink chocolate Wilton red candy melts
- ½ teaspoon coconut oil for melting pink chocolate
- 15 g green chocolate Wilton green candy melts
- ½ teaspoon coconut oil for melting green chocolate
- 500 g dark or milk chocolate
Instructions
Instructions
- Preheat your oven to 180°C (350°F). Spread the chopped kataifi pastry on a baking tray and bake it for 10 to 12 minutes until golden and crisp.
- Let the kataifi cool completely. Mix pistachio cream, tahini, and salt with the cooled pastry in a bowl.
- Scoop and roll the mixture into bite-sized balls. Place them on a tray lined with parchment paper and chill in the fridge for 30 minutes.
- Melt the dark or milk chocolate in a microwave-safe bowl using short bursts and stirring until smooth.
- Dip each chilled ball into the melted chocolate ensuring full coating. Place back on the parchment lined tray.
- Melt the pink chocolate with ½ teaspoon coconut oil in one bowl.
- Melt the green chocolate with ½ teaspoon coconut oil in another bowl.
- Drizzle the pink and green melted chocolates over the coated balls for a colorful finish.
- Refrigerate the bites for another 15 to 20 minutes to set the chocolate before serving.
Notes
Store the bites in an airtight container at room temp for 2 days, refrigerate for up to 1 week, or freeze up to 1 month.