Indulgent Dubai Chocolate Balls with Pistachio Filling (Print version)
Rich Dubai chocolate balls with crunchy kataifi, creamy pistachio filling, and a glossy chocolate coating.
# Ingredients:
For the pistachio kataifi filling
01 -
5 oz (140 g) kataifi pastry, chopped into 1-inch pieces
02 -
4 tablespoons (56 g) unsalted butter
03 -
1 cup (280 g) thick pistachio cream
04 -
4 oz (115 g) white chocolate, melted
05 -
1 tablespoon tahini
06 -
1/4 teaspoon fine salt
For the chocolate coating
07 -
12 oz (340 g) dark or semisweet chocolate, chopped
08 -
2 teaspoons coconut oil or neutral oil, optional
09 -
1/3 cup (40 g) chopped pistachios, for topping
# Instructions:
01 -
Melt the butter in a wide skillet over medium heat. Add the chopped kataifi and cook, stirring often, for 8-10 minutes until deep golden and crisp. Cool completely.
02 -
Stir the pistachio cream, melted white chocolate, tahini, and salt in a bowl until smooth. Fold in the cooled toasted kataifi until evenly coated.
03 -
Refrigerate the mixture for 20-30 minutes, until firm enough to scoop. Roll into 16 balls and place on a parchment-lined tray.
04 -
Freeze the pistachio balls for 20-30 minutes, until firm. This helps them hold their shape when dipped.
05 -
Melt the dark chocolate with the coconut oil, if using, in short microwave bursts or over a double boiler. Stir until smooth.
06 -
Dip each frozen ball in melted chocolate, lift with a fork, and let the extra drip off. Set on parchment and sprinkle with chopped pistachios before the chocolate sets.
07 -
Let the chocolate firm at cool room temperature or refrigerate for 10 minutes. Store chilled and let stand for 5-10 minutes before serving.
# Good to know:
01 -
Makes 16 rich chocolate balls.
02 -
Plan for about 30-60 minutes of chilling and freezing time.
03 -
Best served chilled or slightly cool.