Dubai Chocolate Balls with Pistachio Kunefe Filling Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Dubai Chocolate Balls with Pistachio Kunefe Filling crunch crispy kataifi pastry into white chocolate pistachio cream then coat in dark chocolate for viral Middle Eastern truffles perfect for gifting or parties. Ready in 45 minutes plus chill, they serve 16 with shattering crunch and nutty silk.

Why This Recipe Works

Toasted kataifi (kunefe pastry) stays crunchy for days inside chocolate shell. Pistachio butter + melted white chocolate creates fudgy cream without separation. Dark chocolate tempers for snap and shine. Freezing sets filling firm for clean dipping. Minimal ingredients maximum impact.

Ingredients & Prep

Kunefe Filling:

• 7 oz kataifi pastry (kunefe), chopped
• ⅓ cup butter
• 5 oz white chocolate
• 5 oz pistachio butter (100% pistachios)
• Pinch sea salt

Chocolate Shell:

• 14 oz dark chocolate (55-65% cocoa)
• Chopped pistachios for garnish

Step-by-Step Instructions

1. Chop kataifi into 1-inch pieces; fluff strands. Toast in butter over medium heat until golden crispy (5-7 minutes). Cool completely.
2. Melt white chocolate; stir in pistachio butter and salt until smooth. Cool to room temp.
3. Mix cooled kataifi into pistachio cream; chill 15 minutes until scoopable.
4. Form 16 balls (1 oz each); freeze solid 20 minutes.
5. Melt and temper dark chocolate. Dip frozen balls; garnish with pistachios. Chill to set.

Flavor Variations

Storage Tips

Room temp 1 week; refrigerate 3 weeks. Crunch lasts amazingly.

FAQs

Soggy kataifi?
Toast thoroughly; cool completely before mixing.

Runny filling?
Chill longer; less white chocolate.

Chocolate dull?
Temper properly or add coconut oil.

Conclusion

Dubai Chocolate Balls crunch-hugs indulgence viral perfection.

Dubai Chocolate Balls with Pistachio Kunefe Filling Recipe

Print Recipe

Dubai Chocolate Balls with Pistachio Kunefe Filling feature crunchy kataifi pastry and creamy pistachio cream encased in tempered dark chocolate. These viral Middle Eastern treats deliver textural contrast with nutty sweetness.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 10 mins
• Total Time: 1 hr 40 mins
• Yield: 16 balls 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 7 oz kataifi pastry (kunefe)
• 1/3 cup butter
• 5.3 oz white chocolate
• 1.5 tsp vegetable oil
• 5.3 oz pistachio butter
• Pinch salt
• 14 oz dark chocolate 55-65% cocoa
• Chopped pistachios for garnish

Instructions

• 1. Chop kataifi into 1-inch pieces, fluff strands. Toast in butter over medium heat until golden and crispy. Cool completely.
• 2. Melt white chocolate with oil. Stir in pistachio butter and salt until smooth. Cool slightly.
• 3. Mix toasted kataifi into pistachio cream. Form 16 small balls (1 oz each). Freeze until firm.
• 4. Temper dark chocolate. Dip frozen balls, shake excess. Garnish with pistachios. Let set.

Notes

• Kataifi provides signature crunch that lasts days.
• Use 100% pistachio butter, not spreads.
• Temper chocolate for professional snap and shine.

Nutrition

• Serving Size: 1 ball
• Calories: 240
• Sugar: 12g
• Sodium: 45mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 5mg

Keywords: dubai chocolate balls, pistachio kunefe truffles, kataifi chocolate balls