These Dubai Chocolate Truffles are the perfect medley of decadent chocolate with a rich and creamy center that's both sweet and salty. The combination of pistachio and kataifi enrobed in melted chocolate is a Middle Eastern classic that's easy for anyone to replicate at home.
Recipe Essentials
- 🍽️ Course: Dessert
- ⏱️ Cooking Time: 30 minutes Chill time
- 🍴 Servings: 18
- 🧄 Flavor Profile: Rich, silky chocolate layered with nutty pistachio and delicate crunch from toasted kataifi for a luxurious bite.
- 🍚 Best Served With: Ideal with Arabic coffee or espresso, and beautiful on a dessert board with dates and fresh fruit.
- 🧊 Make Ahead?: Yes, prepare up to a week ahead and keep chilled, or freeze for longer storage.
Summarize and Save This Content On
I adore pistachios, and the texture and flavor of pistachio cream is so craveable, especially combined with white chocolate and crispy toasted kataifi. It's easy to see why Dubai chocolate recipes are trending. This one is super simple but still yields an impressive treat.
Try these strawberry truffles and my chocolate matcha truffles if you love homemade rich chocolate truffles.
Why You'll Love This Recipe
- It's perfect for parties: These are not only fun to eat, but they're fun to look at, too. They make a wonderful and easy shareable treat to serve at a party for any occasion.
- It's approachable for home cooks: Since this isn't your typical cuisine, it doesn't mean that it's not easy. The process of making this chocolate with pistachio filling is simple to understand, even if you aren't in the kitchen often.
- It has a great balance of flavor: If you're looking for a balance of salt and sweet in an easy, shareable recipe, I highly recommend these Dubai truffles. The chocolate and pistachio are a lovely match.
Ingredients
The most important ingredients you'll need for these Dubai chocolate balls with filling. These, together, create that viral, crispy, salty, and rich chocolate combination.
- Pistachio cream: You can find this at larger chains in the baking aisle or in international or Middle Eastern markets.
- Chocolate: I use high-quality milk chocolate for the coating and white chocolate in the filling. If you like, semi-sweet works in place of the milk. I use good-quality chocolate for these Brigadeiro, too.
- Kataifi: These are very fine strands of shredded phyllo dough. It's common in Middle Eastern and Greek desserts. This is more difficult to find because it's typically carried at specialty markets or online.
- Pistachios: The chopped pistachios add salty flavor and crunchy texture to the filling. I like to reserve some for the top of the truffles for presentation, too. The pops of green take them to the next level!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spiced Dubai truffles: Add ⅛ teaspoon of ground cardamom to the Dubai chocolate truffle filling. It adds lovely Middle Eastern authenticity to the flavor profile.
- Dark chocolate Dubai truffles: Coat your truffles in bitter dark chocolate for a stronger flavor contrast.
- Toasted coconut truffles: Fold ¼ cup of finely chopped, toasted coconut into the filling to add more sweetness and tropical flair.
Attention pistachio lovers everywhere. This just in..."pistachio tiramisu sweeps over the nation, leaving a trail of happy people in it's wake. Stay tuned for more deliciousness."
How to Make Dubai Chocolate Truffles
Here are the steps you'll need to make the best Dubai chocolate truffles at home! I recommend lining a large baking sheet with parchment paper for the finished truffles.
Step 1: Toast the kataifi. Melt butter in a saucepan over medium heat, then toast the kataifi until golden brown. Then, set it aside to cool.
Step 2: Prepare the filling and form truffles. After you melt and slightly cool the white chocolate, combine it with the other filling ingredients. Form your truffles, place them on a baking sheet, and refrigerate for about 30 minutes to firm up.
Step 3: Dip the truffles. Now you can melt the milk chocolate and carefully dip each truffle, tapping off the excess melted chocolate.
Step 4: Garnish and set. Put the remaining melted chocolate into a piping bag and drizzle it over the truffles. Finish them with crushed pistachios before putting them back in the fridge to fully set. Once chilled, try them with a pumpkin chai latte.
Expert Tips
- Use a fork for dipping: I find that it's easier to dip the truffles into the melted chocolate with a fork than with your hands. It creates a cleaner look and helps to allow excess chocolate to drip to create a thin shell.
- Make the truffles uniform: Use a measuring scoop to ensure that all of your truffles are the same size. This will help them chill uniformly.
- Storage directions: Keep your chocolate truffles in an airtight container in the fridge for up to a week.
If you enjoy the chocolate and pistachio flavors of the Dubai truffles, you'll love my Dubai chocolate bar. You may also find that these pistachio shortbread cookies and my pistachio chocolate chip cookies are quite tasty too.
If recipes like this speak to you, check out my Dubai chocolate cookies. Everyone's lovin' on them right now.
Serving Suggestions
- If you're making a dessert tray with these Dubai truffles, I recommend that you also include cranberry white chocolate cookies and air fryer candied walnuts.
- These truffles go well with ice cream, and I enjoy the pistachio flavor combined with this white chocolate raspberry ice cream.
- Pair a sweet winter sangria with the truffles. Middle Eastern cuisine likes to pair sweet red wine with Dubai chocolate.
- Prepare a showstopping dinner featuring Mediterranean roasted vegetables to complement the chocolate truffles as dessert.
If recipes like this appeal to you, try my Dubai chocolate bark and these Dubai chocolate brownies. They're to the moon good. My Dubai chocolate cheesecake is also quite noteworthy.
Recipe FAQs
If you're working in a warm kitchen, I recommend that you place the truffle mixture into the fridge for about 30 minutes if it starts to soften and become sticky. Chilling will make it firmer and easier to work with.
Allow the kataifi to cool completely after you toast it. If you try to incorporate it with the other filling ingredients while it's warm, it will let off steam, and that moisture will make the kataifi soggy and not crispy.
Overheating can cause your melted chocolate to seize. It's an easy fix! Start by mixing in 1 teaspoon of any neutral oil. Add more if needed until the chocolate loosens up again.
More Delicious No-Bake Treat Recipes
Do you like no-bake treats? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Dubai Chocolate Truffles
Ingredients
Pistachio Filling
- ¾ cup pistachio cream pre-made
- ½ cup white chocolate
- 1 cup kataifi shredded
- 1 tablespoon unsalted butter
- ¼ cup finely chopped pistachios
Chocolate Coating
- 1 cup milk chocolate or semi-sweet chocolate
- Topping
- Crushed pistachios
Instructions
For the pistachio filling
- In a skillet over medium heat, melt the butter. Add the chopped kataifi and toast until deeply golden and crisp, stirring frequently. Remove from heat and let cool completely.
- In a heatproof bowl, melt the white chocolate in 15-20 second intervals, stirring until smooth. Allow it to cool slightly.
- In a mixing bowl, combine the pistachio cream, melted white chocolate, cooled kataifi, and chopped pistachios. Stir until a thick filling forms.
- Scoop about 1 tablespoon of the mixture and roll into smooth balls. Refrigerate for a few minutes if needed to thicken the filling before rolling. Arrange on a parchment lined baking sheet and refrigerate for 20-30 minutes, or until firm.
For the chocolate coating
- In a heatproof bowl, melt the milk chocolate in 15-20 second intervals, stirring until smooth.
- Dip each chilled truffle into the melted chocolate, letting the excess drip off before placing it back on the parchment-lined sheet. Allow the coating to begin setting, about 5 minutes.
- With the remaining chocolate, use a spoon or piping bag to drizzle thin lines over each truffle. Reheat if needed before drizzling.
- Immediately sprinkle crushed pistachios on top before the drizzle sets.
- Chill until fully set before serving.
Notes
- Allow the kataifi to cool completely before you add it to the truffle mixture to keep it from becoming soggy.
- Use a fork to dip the truffles in the chocolate to make it an easier and cleaner process.
- If the melted chocolate seizes, add 1 teaspoon of neutral oil at a time until it loosens up.
Ivy says
Wonderful recipe. I double recipe & add 1 cup of homemade stabilized whipped cream that has additional 1/3 cup pistachio cream folded into it. The result is a creamier & lighter center that is dreamy! They are perfect!
Karin and Ken says
I’m so glad you enjoyed them! Thank you for letting me know what you did! I’m so excited to try that myself! All the best. Karin
Louisa says
Oh my goodness, what an absolutely amazing recipe! These turned out even better than I imagined. They were so incredibly creamy, rich, and full of flavor that I honestly couldn’t stop eating them! This is one of those recipes I’ll be making again and again. Thank you so much for sharing such a fantastic recipe Karin! ❤️❤️❤️
Karin and Ken says
Im so happy to hear it! As always you are most welcome. I try my best. Thank you for letting me know. Enjoy the rest of your day. Karin 💕