Description
These Irresistible Dubai Chocolate Balls with Pistachio Bliss combine crisp kataifi pastry, creamy pistachio butter, and rich chocolates for a decadent treat.
Ingredients
Scale
- 200 grams Kataifi Pastry (or finely chopped toasted phyllo pastry)
- 60 grams Unsalted Butter
- 100 grams White Chocolate
- 4 tablespoons Natural Pistachio Butter
- 1 teaspoon Sea Salt
- 1 tablespoon Neutral Vegetable Oil (optional, for consistency)
- 200 grams Dark Chocolate (melted and tempered)
- 50 grams Chopped Toasted Pistachios
Instructions
- Preheat your oven to 350°F (175°C). Lightly coat the kataifi strands with melted unsalted butter. Spread evenly on a baking sheet and bake for 12-15 minutes until golden brown. Remove from oven and allow to cool completely.
- Melt the white chocolate in 30-second intervals, stirring after each, until smooth. Stir in pistachio butter and sea salt. If too thick, add neutral vegetable oil gradually.
- Chop cooled kataifi pastry into smaller pieces and fold them into the pistachio and white chocolate filling until well combined.
- Shape the mixture into walnut-sized balls. Place on a tray lined with parchment paper and refrigerate for 30 minutes.
- Melt and temper dark chocolate. Dip each chilled ball into the melted chocolate, allowing excess to drip off.
- Sprinkle chocolate-coated balls with chopped toasted pistachios. Let set at room temperature for 15 minutes or refrigerate for quicker setting.
- Store chocolate balls in an airtight container in a cool place or refrigerate for up to one week.
Notes
- Perfect for festive occasions or as an indulgent snack.
- Adjust sweetness by altering the amount of pistachio butter.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 ball
- Calories: 210
- Sugar: 10 grams
- Sodium: 150 mg
- Fat: 15 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 18 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 10 mg