Dubai Chocolate Truffles
Updated
Updated
If you’ve been eyeing the viral “Dubai chocolate” trend you’ll enjoy my own little twist on it with these Dubai Chocolate Truffles. Including that satisfying crunch of kataifi pastry wrapped in pistachio-butter, tahini, and rich dark chocolate, you can whip up a decadent treat that feels luxurious but is totally doable in your own kitchen.
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Dubai chocolate has been booming all over social media, so I decided to give it a try at home in an easy-to-make truffle. Kataifi or kadayif (kah-ta-fe) is a shredded phyllo dough pastry that’s a staple in Mediterranean and Middle Eastern cooking. Once I toasted it with butter and mixed in pistachio butter and tahini, the aroma alone had me hooked. Then, dipping those crunchy bites into glossy dark chocolate made them feel like something straight out of a fancy dessert shop.
Helpful Tips & Variations
- Use quality pistachio butter. The richness of the pistachio butter makes a big difference in flavor and texture. If yours feels too dry, stir in a little extra until the mixture holds together easily. If you can’t find any in your local stores, you can find them on Amazon.
- Toast the kataifi until golden and crisp. The kataifi should look like toasted coconut. Light golden brown and crunchy. This step gives the truffles their signature texture, so don’t rush it. If your local grocery store doesn’t carry it, look for it in Middle Eastern or Turkish specialty stores, or you can order it on Amazon.
- Use coconut oil. This is technically optional, but I highly recommend it. It helps make a thin, smooth chocolate coating while allowing the chocolate to harden faster for a satisfying crunch. A general rule is 1-2 tbsp of coconut oil per 1 cup of chocolate chips. You can also use less, around 1-2 teaspoons, for a barely noticeable addition. I promise you can’t taste it.
Dubai Chocolate Truffles
Ingredients
- 4 tbsp butter
- 3 cups Kataifi, (kadayif), chopped into small pieces
- ⅓-½ cup pistachio butter
- 2 tbsp tahini
- pinch of salt
- 2 cups dark chocolate chips
- 1½ tbsp coconut oil
- ¼ cup ground pistachios
- 1 tbsp flaky sea salt
Instructions
- In a large nonstick skillet over medium heat, melt the butter. Once bubbly, add in the chopped kataifi. Cook until it becomes a golden brown color, stirring frequently (once it looks like toasted coconut, it's ready.)
- Transfer the kataifi to a bowl and combine it with ⅓ cup pistachio butter, tahini, and a pinch of salt until incorporated. If it doesn't feel wet enough, stir in the additional pistachio butter.
- Scoop tablespoon-sized portions of the mixture and roll into balls. Transfer to the freezer for 30-40 minutes to harden a bit.
- Add chocolate chips and coconut oil to a heat-safe bowl or cup. Microwave in 20-second intervals, stirring thoroughly after each interval, until smooth, shiny, and pourable. (You can also use a double boiler on the stove over low heat.)
- Place a kataifi ball on a fork and lower it into the melted chocolate, using a spoon to pour the chocolate all over until well-covered.
- Transfer to a parchment-lined baking sheet and immediately garnish with just a hit of pistachio dust and flaky sea salt before the chocolate sets.
- Allow to dry and set. Enjoy!
Notes
- Links provided in the article to purchase kataifi and/or pistachio butter. Note that regular phyllo can be used, but it needs to be shredded and toasted until crisp. It’s more work, and Kataifi gives the best authentic texture. Shredded wheat works too, though the flavor and crunch will differ.
- Milk chocolate can be used instead of dark, but dark chocolate provides a richer, less sweet contrast to the pistachio and tahini filling.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Dubai Chocolate Truffles Step by Step
Gather all the ingredients together.
Toast the kataifi: In a large nonstick skillet over medium heat, melt 4 tbsp of butter. Once bubbly, add 3 cups of chopped kataifi and cook, stirring frequently, until it turns a golden brown color that looks like toasted coconut.
Make the filling: Transfer the toasted kataifi to a bowl and stir in ⅓ cup of pistachio butter, 2 tbsp of tahini, and a pinch of salt until fully incorporated. If the mixture feels too dry, add up to an additional 3 tbsp of pistachio butter until it holds together.
Form the truffle balls: Scoop tbsp-sized portions of the mixture and roll into balls. Place them on a parchment-lined tray and freeze for 30 to 40 minutes to firm up.
Melt the chocolate: In a heat-safe bowl, combine 2 cups of dark chocolate chips and 1½ tbsp of coconut oil. Microwave in 20-second intervals, stirring well after each, until the chocolate is smooth, shiny, and pourable. (Alternatively, melt using a double boiler over low heat.)
Dip in chocolate: Place each kataifi ball on a fork and dip it into the melted chocolate, using a spoon to pour chocolate over the top until fully coated.
Garnish: Transfer to a parchment-lined baking sheet and immediately sprinkle with ¼ cup of ground pistachios and 1 tbsp of flaky sea salt before the chocolate sets.
Set and enjoy: Let the truffles sit until the chocolate is fully set, then enjoy!
What Else Can I Add?
- Swap out pistachio butter for almond butter or cashew butter for a different nut base.
- Add a teaspoon of orange zest or a sprinkle of cardamom into the filling for flavour variation.
- Instead of rolling into balls, press the mixture into a small loaf pan, chill, then slice into bars and dip for a “mini truffle bar” version.
- Drizzle white chocolate or caramel over the dipped truffles for extra flair.
- Serve with fresh berries or a scoop of vanilla-bean ice cream for an elevated dessert.
Serving Suggestions
These truffles make a fun little treat to serve after dinner or with coffee. I like to keep a few chilled and bring them out when friends stop by because they always disappear fast. Pair them with espresso or mint tea for a simple and elegant dessert moment, or serve them alongside coconut macarons and baked pears for a beautiful dessert spread. You can even add them to a DIY cheese and nut board for a mix of sweet and savory bites.
How to Store Leftovers
Store these truffles in an airtight container in the fridge for up to 5 days. If you prefer a firmer bite, keep them chilled and bring to room temperature for 5-10 minutes before serving so the filling softens just a bit.
You can make the truffle balls ahead and keep them frozen (before dipping) for up to 2 weeks. When ready to serve, dip in the chocolate coating and garnish as directed, then return to the freezer for 10 minutes and transfer to the fridge until you serve. This is perfect for prepping ahead for a party or holiday treat.
More Chocolate Truffle Desserts to Try
- Bailey’s Chocolate Truffles
- Easy Oreo Truffles
- Kahlua Chocolate Truffles
- Butterfinger Truffles
- Raspberry Truffles
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
