Discover the Magic: No-Bake Dubai Chocolate Balls Recipe
Learn how to make the best chocolate balls with kunefe and homemade pistachio cream.
Ingredients
- 7 oz kataifi pastry kunefe
- 1/3 cup butter
- 5.3 oz white chocolate
- 1.5 tsp neutral tasting vegetable oil optional
- 5.3 oz natural pistachio butter
- 1 pinch salt
- 14.1 oz dark chocolate 55-65% cocoa, melted and tempered
- 3 tbsp chopped pistachios for decoration
Instructions
- 1. Chop kataifi pastry into 1-inch pieces and fluff to separate threads.
- 2. Toast kataifi with butter over medium heat until golden brown and crispy. Let cool completely.
- 3. Melt white chocolate with vegetable oil in a heatproof bowl. Stir in pistachio butter and salt. Let cool.
- 4. Mix toasted kataifi with pistachio mixture until combined. Refrigerate if runny.
- 5. Form 16 balls and freeze until firm.
- 6. Dip balls in melted dark chocolate and place on parchment paper. Sprinkle with chopped pistachios and let set.
Notes
Use slightly more pistachios if making pistachio butter from scratch.
To temper chocolate, follow the seeding method for a glossy finish.