Dubai Chocolate Balls with Pistachio Kunefe Filling
Learn how to make the best chocolate balls with kunefe and homemade pistachio cream. A version of the viral Dubai chocolate bar, these no bake pistachio chocolate balls are even better! Made from scratch, this decadent treat is perfect for any occasion - especially Christmas! Be sure to check out my other delightful twist, this Dubai chocolate pistachio cake.
Servings: 16 balls
Calories: 298kcal
Ingredients
- 7 ounces kataifi pastry a.k.a. kunefe
- ⅓ cups butter
- 5.3 ounces white chocolate
- 1.5 teaspoon neutral tasting vegetable oil (avocado, corn oil) optional - it will make the filling creamier
- 5.3 ounces natural pistachio butter or roasted and unsalted pistachio nuts - see note #1
- 1 pinch of salt
- 14.1 ounces dark chocolate 55-65% cocoa, melted and tempered -see note #2
- 3 tablespoons chopped pistachios for decoration
Instructions
- Chop the kataifi pastry into smaller pieces (approximately 1 inch/ 2.5 cm length) and fluff it thoroughly with your hands to separate the threads.
- Transfer the butter and the chopped kataifi in a pot over medium heat and toast, stirring constantly, until it turns golden brown and crispy. While toasting it, you can use two forks to further separate the threads in order to make it more crunchy. Let it cool completely.
- Transfer the white chocolate (and the oil - if using) to a heatproof bowl and melt it in the microwaves (in 10–15 second bursts) or in a double boiler. Stir in the pistachio butter and the salt, mix until combined and let the mixture to cool completely.
- Add the toasted kataifi to the pistachio cream and mix until evenly combined. If the mixture looks runny, refrigerate until firm.
- Form 16 small balls (approximately 1.1 ounce / 30 grams) from the pistachio-kataifi mixture, transfer them on a tray lined with parchment paper or wax paper and store in the freezer until firm.
- Using two forks, dip the frozen balls into the melted dark chocolate and roll until they're completely covered. Shake any excess chocolate and place them on the wax paper.Sprinkle with some chopped pistachios and let them set completely before transferring them to a serving plate.
Video
Notes
Note #1: When making pistachio butter from scratch, use an equal weight of roasted, unsalted pistachios to the amount of butter you need. To account for any loss during processing (some butter often sticks to the food processor), I recommend using slightly more pistachios than the exact amount required.
Note #2: For the chocolate to be glossy and to set correctly, it should be tempered. How to temper dark chocolate:
- Seeding Method: Finely chop the chocolate for even melting. Place ⅔ of the chopped chocolate in a heatproof bowl. Melt it over a double boiler (or in short bursts in the microwave) until it reaches 115°F (46°C). Remove the bowl from heat and gradually add the remaining ⅓ of chopped chocolate, stirring constantly. This helps bring the temperature down to the working range 88–90°F (31–32°C).
- Alternatively to tempering, adding a small amount of coconut oil (or shortening) to the melted chocolate (about 2 teaspoons coconut oil per cup of chocolate) creates a smooth consistency and helps it set with some shine.
Nutrition
Calories: 298kcal | Carbohydrates: 26g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 100mg | Potassium: 151mg | Fiber: 4g | Sugar: 14g | Vitamin A: 138IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 1mg
