Dubai Chocolate Pistachio Kunefe Balls (Printable Version)

Chocolate balls with crunchy kataifi and creamy pistachio center, dipped in dark chocolate for an indulgent treat.

# What You'll Need:

→ Filling

01 - 200 g kataifi pastry (kunefe), cut into 2.5 cm pieces
02 - 80 ml unsalted butter
03 - 150 g white chocolate
04 - 7 g neutral vegetable oil (optional, avocado or corn oil)
05 - 150 g natural pistachio butter or roasted unsalted pistachio nuts
06 - 1 g fine sea salt

→ Coating and Decoration

07 - 400 g dark chocolate (55–65% cocoa), melted and tempered
08 - 24 g chopped pistachios

# Step-by-Step Guide:

01 - Chop kataifi pastry into 2.5 cm lengths and separate threads thoroughly with your hands.
02 - In a medium pot over medium heat, combine butter and chopped kataifi pastry. Toast, stirring constantly, until golden brown and crispy. Use two forks to further separate threads as they cook. Allow mixture to cool completely.
03 - Place white chocolate and vegetable oil (if using) in a heatproof bowl. Melt gently over a double boiler or in 10–15 second microwave intervals. Stir in pistachio butter and salt until fully combined. Allow filling to cool completely.
04 - Gently fold the cooled toasted kataifi pastry into the pistachio-white chocolate mixture. If the mixture is too runny, refrigerate until firm.
05 - Divide mixture into 16 portions, approximately 30 g each. Shape into balls and arrange on a tray lined with parchment or wax paper. Freeze until firm.
06 - Using two forks, dip each frozen ball into melted tempered dark chocolate and roll until completely coated. Let excess chocolate drip off, then place balls onto parchment paper.
07 - Sprinkle each ball with chopped pistachios and let set fully before transferring to a serving plate.

# Additional Notes:

01 - Temper dark chocolate for a glossy, crisp finish using the seeding method or by adding a small amount of coconut oil for easier coating.
02 - Filling mixture can be refrigerated if too soft for shaping, ensuring clean round balls.
03 - Use equal weights of roasted, unsalted pistachios to make fresh pistachio butter as needed.

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