Dubai Chocolate Balls Pistachio (Print Version)
# Ingredients:
→ Filling and Coating
01 -
7 ounces kataifi pastry (kunefe)
02 -
⅓ cup butter
03 -
5.3 ounces white chocolate
04 -
1.5 teaspoons neutral tasting vegetable oil (optional, avocado or corn oil)
05 -
5.3 ounces natural pistachio butter or roasted and unsalted pistachio nuts
06 -
1 pinch salt
07 -
14.1 ounces dark chocolate (55-65% cocoa), melted and tempered
08 -
3 tablespoons chopped pistachios for decoration
# Instructions:
01 -
Chop the kataifi pastry into smaller pieces (approximately 2.5 cm) and fluff it thoroughly to separate the threads.
02 -
Transfer the butter and the chopped kataifi to a pot over medium heat and toast, stirring constantly, until golden brown and crispy. Use two forks to separate the threads further. Let cool completely.
03 -
Transfer the white chocolate (and oil, if using) to a heatproof bowl and melt it using 10–15 second microwave bursts or a double boiler. Stir in pistachio butter and salt, mixing until combined. Let the mixture cool completely.
04 -
Add the toasted kataifi to the pistachio cream mixture and mix until evenly combined. If the mixture looks runny, refrigerate until firm.
05 -
Form 16 small balls (approximately 30 grams each) from the mixture. Transfer to a tray lined with parchment paper and freeze until firm.
06 -
Using two forks, dip the frozen balls into the melted dark chocolate and roll until fully coated. Shake off any excess chocolate and place on wax paper. Sprinkle with chopped pistachios and let set completely before serving.
# Notes:
01 -
Ensure the kataifi pastry is fully toasted, as this step enhances the texture and richness of the filling.
02 -
Tempering the dark chocolate ensures a glossy and professional finish for the coating.