Why You’ll Love This Recipe

Dubai Chocolate Balls with Pistachio Kunefe blend Middle Eastern elegance with modern indulgence. These luxurious treats feature rich, fudgy chocolate balls nestled on a crispy kunefe base infused with pistachios. The contrasting textures—gooey chocolate and crunchy, buttery kunefe—create a decadent dessert perfect for gatherings or special occasions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Balls

dark chocolate chipsunsalted buttersweetened condensed milkvanilla extractcrushed pistachios (optional for filling)

For the Kunefe Base

kunefe pastry (shredded phyllo dough)unsalted butterpistachios (finely ground)granulated sugar

Garnish

crushed pistachiosdrizzle of melted chocolateedible gold leaf (optional)

directions

Melt the butter and coat the kunefe pastry thoroughly, ensuring each strand is well-buttered.

Press the buttered kunefe evenly into a baking pan to form a thin base and sprinkle with ground pistachios.

Bake the kunefe base at 350°F (175°C) for 10-15 minutes, or until golden and crispy. Allow to cool.

In a saucepan, melt the chocolate chips and butter over low heat until smooth.

Add sweetened condensed milk and vanilla extract, stirring until well combined and thickened.

Let the mixture cool slightly, then scoop into small balls. Optionally, insert a bit of crushed pistachio in the center of each.

Place the chocolate balls on the cooled kunefe base, gently pressing them in.

Drizzle with melted chocolate and top with crushed pistachios and edible gold leaf if using.

Refrigerate for at least 30 minutes before serving to allow the dessert to set.

Servings and timing

This recipe yields approximately 12 chocolate balls on a kunefe base.
Preparation time: 20 minutes
Baking time: 10-15 minutes
Chilling time: 30 minutes
Total time: 1 hour

Variations

Use white chocolate for a different flavor profile.

Add a touch of rose water or orange blossom water for a fragrant twist.

Replace pistachios with hazelnuts or almonds.

Serve in individual cups for an elegant presentation.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.
For best texture, allow to come to room temperature before serving.
Do not freeze, as kunefe texture may degrade.

FAQs

What is kunefe pastry?

Kunefe pastry is a fine shredded phyllo dough used in Middle Eastern desserts for a crispy texture.

Can I use milk chocolate instead of dark chocolate?

Yes, but the sweetness level will increase significantly.

Can I make this dessert ahead of time?

Absolutely, it’s ideal for making a day in advance.

Do I need to add gold leaf?

No, it’s purely decorative and optional.

Can I use store-bought kunefe?

Yes, just ensure it’s fresh and not overly dry.

Conclusion

Dubai Chocolate Balls with Pistachio Kunefe are an opulent fusion dessert that impresses both visually and in flavor. With their rich chocolate core and crispy nutty base, they are a guaranteed showstopper at any celebration. Treat yourself and your guests to this indulgent delight that captures the luxury and taste of Dubai in every bite.

Dubai Chocolate Balls with Pistachio Kunefe

Author: simplemealsbykim
Prep Time: 20 min
Cook Time: 10 min
Total Time: 1 h (including freezing)
Yield: 12 balls
Category: Dessert / Truffles
Method: No‑Bake; sauté and dip
Cuisine: Middle Eastern fusion
Diet: Vegetarian

Print Recipe

Description

Decadent no‑bake chocolate truffles filled with crunchy pistachio‑kataifi kunefe and creamy pistachio‑white chocolate center, coated in dark chocolate.

Ingredients

200 g dark chocolate (55–65% cocoa), plus extra for coating
150 g white chocolate
100 g pistachio butter (100% pistachios) or high‑quality pistachio cream
70 g shredded kataifi (kunefe) pastry
40 g unsalted butter
Pinch of salt
1 tsp neutral oil (optional, for smoother filling)

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Instructions

Toast kataifi: finely chop/fluff strands, then sauté in butter over medium heat until golden brown and crispy. Cool.
Make pistachio cream: melt white chocolate, stir in pistachio butter (and oil if using), mix until smooth.
Combine: fold cooled kataifi and salt into pistachio‑white chocolate mixture until evenly coated.
Shape balls: scoop mixture into 30 g portions and roll into balls. Freeze until firm (~30 min).
Coat in chocolate: melt dark chocolate, dip frozen balls, let excess drip off, place on parchment.
Finish & set: top with chopped pistachios if desired; let chocolate set fully before serving.
Store in airtight container at room temp (or fridge if warm) for up to a week. Bring to room temp before serving.

Notes

Use real white chocolate made with cocoa butter for best taste and texture.
Freezing filling balls makes coating easier and neater.
Quality of dark chocolate affects final flavor—aim for 55–65% cocoa.
Pistachio butter can be homemade by blending roasted pistachios until smooth.
To preserve crunch, store at room temp in a cool environment.