Dubai Chocolate Balls

I craft rich, no-bake chocolate spheres filled with nutty pistachio cream and crunchy kataifi strands—each bite a luxurious, textured delight inspired by Dubai’s viral chocolate bars.

Why You’ll Love This Recipe

I love how these chocolate balls capture the indulgent flavor of the famous Dubai chocolate bar in a simpler form. They’re packed with creamy pistachio, crunchy pastry, and coated in dark chocolate—elegant yet easy to make at home, and perfect for gifting or treating yourself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Kataifi pastry (a.k.a. kunefe), chopped

• Unsalted butter

• White chocolate

• Pistachio butter (or ground pistachios)

• Pinch of salt

• Dark chocolate (55–65% cocoa), melted

• Optional: vegetable oil (for creaminess)

• Chopped pistachios (for garnish)

Directions

1. Toast the kataifi – I chop and separate the strands, then toast them in melted butter over medium heat until golden-crisp. I let them cool.

2. Mix pistachio cream – I melt white chocolate, stir in pistachio butter (plus a little oil if desired), then fold in toasted kataifi and a pinch of salt.

3. Shape – I form bite-sized balls (~30 g each), freeze until firm.

4. Coat in chocolate – I dip each frozen ball into melted dark chocolate, swirl off excess, and sprinkle with chopped pistachios.

5. Set – I let them chill until the chocolate shell is firm, then store in the refrigerator.

Servings and timing

• Makes: ~16 balls

• Prep time: ~40 minutes (including kataifi toasting & bowl chill)

• Chill time: ~30 minutes to firm up

• Total time: ~1 hour 30 minutes

Variations

• Use store-bought pistachio cream if you prefer a shortcut.

• Swap pistachio butter with almond or hazelnut butter for different nutty notes.

• For a colorful twist, drizzle white or ruby chocolate on top.

• If kataifi is unavailable, use shredded wheat cereal as a crunchy substitute.

Storage / reheating

I keep the chocolate balls chilled in an airtight container for up to 5 days in the fridge. They’re best served cold—just bring one to room temperature for 10 minutes before serving for optimal texture.

FAQs

What’s the difference between these and Dubai chocolate bars?

They mimic the iconic Dubai chocolate bar’s flavors—pistachio-paste and crisp pastry—inside dark chocolate, but are easier to make and shaped as truffles.

Can I use honey-roasted pistachios?

It’s best to use unsalted, natural pistachios for better texture and flavor. Salted or roasted nuts can make the filling too salty.

Do I really need to freeze before coating?

Yes—freezing firmens the filling, making it easier to dip and keeping the balls from losing shape.

Is tempering the dark chocolate necessary?

No, you can add a small amount of coconut oil to melted chocolate to help it set with a shine without full tempering.

Can I make these vegan?

Absolutely—just use dairy-free white and dark chocolates and swap butter for coconut oil.

Conclusion

I absolutely love these Dubai Chocolate Balls—they pack the luxe flavors and textures of the viral Dubai chocolate bar into bite-sized, no-bake delights. Creamy pistachio, golden kataifi crunch, and rich dark chocolate make every bite irresistible. Whether for a party, gift, or indulgent snack, they never fail to impress.

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