Name: Dubai Chocolate Balls Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Dubai
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); 5.3 ounces (150 g) natural pistachio butter; 1 pinch of salt; 14.1 ounces (400 g) dark chocolate (55-65% cocoa, melted & tempered); 3 tablespoons chopped pistachios (for decoration)

Jump to Recipe

If you’re ready to fall in love with dessert all over again, let me introduce you to Dubai Chocolate Balls—a show-stopping sweet treat that pairs the aromatic crunch of toasted kataifi with silky white chocolate and pistachio cream, all cloaked in dark chocolate decadence. Every bite offers crisp, creamy, and nutty bliss, making these balls the most unforgettable no-bake delight for any gathering. The magic of Dubai Chocolate Balls lies in their Persian-Gulf inspiration: they’re equal parts elegant, easy, and absolutely irresistible.

Dubai Chocolate Balls Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Dubai Chocolate Balls lies in their simplicity—each ingredient really shines, bringing its unique personality to the mix. From the delicate crunch of kataifi pastry to rich, nutty pistachio butter and lush chocolate, every component is essential for that perfect bite.

Kataifi pastry (kunefe): These shredded, angel-hair-like pastry strands toast up golden-crisp and add an irresistible texture.
Butter: Adds lovely richness and helps toast the kataifi to perfection—use high-quality butter for best flavor.
White chocolate: Brings sweet creaminess to the pistachio filling, balancing the deeper notes of dark chocolate.
Neutral vegetable oil (optional): Can help the white chocolate melt smoothly and prevents it from seizing up.
Natural pistachio butter: The star of our filling—look for one with 100% pistachios and no added sugar or oil for intense, nutty depth.
Salt: Just a pinch lifts all the flavors and makes the chocolate and nuts sing.
Dark chocolate (55-65% cocoa, melted & tempered): Offers a sleek, glossy coat with just the right bitter-sweet balance.
Chopped pistachios (for decoration): For that signature finish—vivid green flecks that add crunch and wow-factor.

How to Make Dubai Chocolate Balls

Step 1: Toast the Kataifi Pastry

Start by chopping the kataifi pastry into short, fluffy strands—think confetti! Melt the butter in a heavy-bottomed skillet over medium heat, then add the kataifi. Stir constantly as it transforms from pale white to a tempting golden brown, becoming wonderfully crisp and aromatic. Keep a close eye; you want it toasted, not burnt. Spread out the golden kataifi on a tray and let it cool completely. This step is what gives Dubai Chocolate Balls their toasty, flaky backbone.

Step 2: Make the Pistachio-White Chocolate Cream

Melt your white chocolate, using a double boiler or microwave in short bursts, stirring until silky smooth. If you’re worried about clumping, drizzle in a little neutral vegetable oil to keep everything glossy. Once cooled slightly, blend the white chocolate with pistachio butter and a pinch of salt. You’ll end up with a fragrant, luxurious cream that smells like a sweet Middle Eastern market. Let it cool to room temperature so it doesn’t melt the kataifi in the next step.

Step 3: Mix in Kataifi and Shape

Gently fold the toasted kataifi into the pistachio and white chocolate cream. The goal is to coat every strand without crushing their crispness. Scoop out tablespoonfuls and quickly roll them into balls with your hands—aim for around 16 uniform pieces. Place them on a parchment-lined tray, then slide them into the freezer for about 30 minutes, until they’re firm enough to coat easily.

Step 4: Coat in Dark Chocolate and Decorate

Meanwhile, melt and temper the dark chocolate for a glossy, smooth finish. Remove the chilled pistachio-kataifi balls, and using a fork or skewer, dip each ball in chocolate, shaking off the excess for that perfect shell. Immediately sprinkle the tops with chopped pistachios before the chocolate sets—the green flecks against the dark chocolate are as beautiful as they are tasty. Allow your Dubai Chocolate Balls to set at room temperature or in the fridge until the chocolate is firm and snappy.

How to Serve Dubai Chocolate Balls

Garnishes

To make every serving truly shine, always finish your Dubai Chocolate Balls with a scatter of extra chopped pistachios right before serving. For an extra-special touch, you can dust them with a pinch of edible gold leaf or a light drizzle of melted white chocolate. These little extras give your dessert both a luxe look and another layer of flavor.

Side Dishes

These beauties are indulgent and rich, so they pair wonderfully with something fresh and light. Try arranging them with bowls of sliced fresh berries, or a platter of juicy orange segments to contrast the chocolate with a citrusy zing. If you’re leaning towards a full-on dessert tray, some chewy dates or Turkish delight will make for a dazzling Middle Eastern finish.

Creative Ways to Present

Think beyond the platter—try nestling your Dubai Chocolate Balls into mini cupcake liners for an elegant presentation at parties. Arrange them in a pyramid on a footed cake stand, or pop a few into a decorative tin as a gourmet homemade gift. You can even thread them on skewers for a playful, fancy dessert kebab at your next gathering.

Make Ahead and Storage

Storing Leftovers

Once set, Dubai Chocolate Balls keep happily in an airtight container in the fridge for up to 5 days. Make sure they’re in a single layer, or use parchment between layers so the chocolate shells stay beautiful and un-smudged. Their texture actually gets better with a little chill time!

Freezing

Dubai Chocolate Balls are freezer-friendly, which means you can get ahead for parties or stash a secret treat for rainy days. Simply arrange them on a tray and freeze until solid, then transfer to a sealed container. Just remember to thaw them gently in the refrigerator (not at room temp), so condensation doesn’t spoil the finish.

Reheating

No need for reheating—just serve them chilled or at room temperature! If you prefer a softer bite, pull them out of the fridge 15 minutes before serving, and they’ll melt in your mouth. Avoid microwaving or using heat, as it can ruin that beautiful, crisp chocolate shell.

FAQs

Can I use regular filo pastry instead of kataifi?

Kataifi works best due to its fine, noodle-like texture, which toasts up extra crispy and blends beautifully into the cream. Regular filo doesn’t provide the same textural magic, but in a pinch, very thinly shredded filo could be used—just expect a slightly different texture.

What’s the best chocolate to use for coating?

Look for dark chocolate in the 55–65% cocoa range—good-quality bar chocolate, not chips, melts and sets the smoothest. Tempering the chocolate ensures a glossy, firm shell, but if you’re short on time, chill the dipped balls so the coating hardens quickly.

Can I make Dubai Chocolate Balls nut-free?

The hallmark of Dubai Chocolate Balls is the pistachio flavor, but you could swap in sunflower seed butter for a nut-free riff. You may need to add a little more sweetener or vanilla to balance the flavor, and decorate with seeds or dried fruit instead of pistachios.

How long do Dubai Chocolate Balls last?

Stored correctly in an airtight container in the fridge, they stay delicious for up to 5 days. If you freeze them, they’ll keep for up to three months—just thaw gently before serving!

Can kids help make these?

Absolutely—Dubai Chocolate Balls are a fun project for little hands. Kids will love rolling the balls and dipping them in chocolate. Just watch the toasting and chocolate-melting steps, as those require adult supervision.

Final Thoughts

If you’re seeking a dessert that blends stunning looks, sophisticated flavor, and pure nostalgia in every bite, you simply have to try Dubai Chocolate Balls. Whether you’re spoiling friends, celebrating something special, or just treating yourself, these chocolatey, nutty delights are certain to win hearts. Give them a whirl, and don’t be surprised if you can’t stop at just one!

Dubai Chocolate Balls Recipe

★★★★★

5.2 from 6 reviews

Author: Zoe
Total Time: 1 hour 30 minutes
Yield: 16 balls 1x
Diet: Vegetarian

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Description

Indulge in the rich and decadent flavors of Dubai Chocolate Balls. These delightful treats feature a pistachio cream center coated in luscious dark chocolate, perfect for any sweet craving.

Ingredients

Scale

Kataifi Pastry:

7 ounces (200 g) kataifi pastry (kunefe)
⅓ cup (75 g) butter

Pistachio Cream:

5.3 ounces (150 g) white chocolate
1.5 teaspoons neutral vegetable oil (optional)
5.3 ounces (150 g) natural pistachio butter
1 pinch of salt

Coating:

14.1 ounces (400 g) dark chocolate (55-65% cocoa, melted & tempered)
3 tablespoons chopped pistachios (for decoration)

Instructions

Prepare the Kataifi: Chop kataifi pastry into small strands and fluff it well. Toast it in a pot over medium heat with butter until golden brown and crispy. Let it cool completely.
Make Pistachio Cream: Melt white chocolate and stir in pistachio butter and salt. Let it cool before mixing in the toasted kataifi.
Shape & Freeze: Form small balls from the pistachio mixture and freeze until firm.
Coat in Chocolate: Dip the frozen balls in melted dark chocolate, shaking off excess. Sprinkle with chopped pistachios and let them set before serving.