Dubai Chocolate Balls Pistachio (Print Version)
# Ingredients:
→ Kataifi Layer
01 -
7 ounces (200 g) kataifi pastry (kunefe)
02 -
⅓ cup (75 g) butter
→ Pistachio Cream Filling
03 -
5.3 ounces (150 g) white chocolate
04 -
1.5 teaspoons neutral vegetable oil (optional)
05 -
5.3 ounces (150 g) natural pistachio butter
06 -
1 pinch of salt
→ Chocolate Coating
07 -
14.1 ounces (400 g) dark chocolate (55-65% cocoa, melted & tempered)
08 -
3 tablespoons chopped pistachios (for decoration)
# Instructions:
01 -
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.
02 -
Melt white chocolate and stir in pistachio butter and salt. Let it cool before mixing in the toasted kataifi.
03 -
Form small balls from the pistachio mixture and freeze until firm.
04 -
Dip the frozen balls in melted dark chocolate, shaking off excess. Sprinkle with chopped pistachios and let them set before serving.
# Notes:
01 -
Kataifi pastry provides a crispy texture that contrasts beautifully with the smooth filling.