Dubai Chocolate Balls (Print Version)

# Ingredients:

→ Pastry and Chocolate

01 - 200 g kataifi pastry (kunefe)

02 - 75 g butter

03 - 150 g white chocolate

04 - 150 g natural pistachio butter

05 - 14.1 ounces (400 g) dark chocolate (55%-65% cocoa, melted and tempered)

06 - 1.5 teaspoons neutral vegetable oil (optional)

07 - 1 pinch of salt

08 - 3 tablespoons chopped pistachios (for decoration)

# Instructions:

01 - Chop kataifi pastry into small strands and fluff well. Toast in a pot over medium heat with butter until golden brown and crispy. Cool completely.

02 - Melt white chocolate and stir in pistachio butter and salt. Cool the mixture before combining it with toasted kataifi.

03 - Form small balls from the pistachio mixture and freeze them until firm.

04 - Dip frozen balls into melted dark chocolate, shake off excess, and sprinkle with chopped pistachios. Set aside until firm before serving.

# Notes:

01 - Naturally gluten-free if using gluten-free kataifi pastry.

02 - Store in an airtight container for up to one week for maximum freshness.

Back