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Dubai Chocolate Balls with Pistachio Kunefe: A Taste of Elegance and Nostalgia

Experience a luxurious fusion of Middle Eastern flavors with these indulgent chocolate balls. A crispy kunefe pastry shell encases a creamy pistachio filling, all wrapped in rich dark chocolate. Perfectly crunchy, irresistibly creamy, and utterly decadent!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 16 chocolate balls
Course: Dessert
Cuisine: Middle Eastern
Ingredients Method Notes

Ingredients
  

  • 7 ounces 200 g kataifi pastry (kunefe)
  • ⅓ cup 75 g butter
  • 5.3 ounces 150 g white chocolate
  • 1.5 teaspoons neutral vegetable oil optional – for a creamier filling
  • 5.3 ounces 150 g natural pistachio butter (or roasted, unsalted pistachio nuts)
  • 1 pinch of salt
  • 14.1 ounces 400 g dark chocolate (55-65% cocoa, melted and tempered)
  • 3 tablespoons chopped pistachios for decoration

Method
 

  1. Golden Crunch: Chop the kataifi pastry into small pieces and fluff them to separate the strands. Toast in a pot with butter over medium heat, stirring constantly, until golden brown and crispy. Let cool.
  2. Creamy Pistachio Bliss: Melt white chocolate (and optional oil) in a heatproof bowl. Stir in the pistachio butter and salt, then mix until smooth. Let cool.
  3. Fusion of Texture: Add the toasted kataifi to the pistachio mixture and stir well. If too runny, refrigerate until firm.
  4. Shape and Set: Form 16 small balls (about 1.1 ounces / 30 grams each), place on parchment paper, and freeze until firm.
  5. Choco-Coating Magic: Using two forks, dip the frozen balls into melted dark chocolate, ensuring full coverage. Shake off excess and place on wax paper.
  6. Final Flourish: Sprinkle with chopped pistachios and allow to set before serving.

Notes

  • Ensure the kunefe is toasted to a golden crisp for the best texture.
  • Freezing the balls before coating in chocolate helps maintain shape.
  • Use high-quality dark chocolate for a rich and balanced flavor.
  • Store in an airtight container in the refrigerator for up to a week.

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