Homemade Dubai Chocolate Balls Recipe - Exotic Sweet Candy Truffles for Dessert Lover

If you’ve got a thing for rich chocolates, crunchy textures, and pistachio-packed fillings, you’re about to fall in love. These Homemade Dubai Chocolate Balls are the ultimate Dubai dessert experience—no plane ticket required. Inspired by the viral treat taking the internet by storm, these bite-sized candy truffles are like luxury chocolates with a Middle Eastern twist. And guess what? They’re no-bake. Yup. No oven. No fuss. Just pure, irresistible indulgence.

What makes these bad boys so special? Let’s break it down:

First, the double chocolate factor. You get a glossy dark chocolate coating wrapped around a silky white chocolate-pistachio filling that’s so good, you’ll be tempted to eat it by the spoonful. Don’t say we didn’t warn you.

Second, crunch that won’t quit. Thanks to kunefe (also called kataifi pastry), every bite comes with that light, crispy texture that holds up for days. Like, actually days. Your typical candy recipes homemade don’t even come close to this level of next-level snacking.

And then there’s the homemade pistachio cream. Not the processed, sugar-loaded stuff in jars. We’re talking 50% real pistachios, 50% melty white chocolate. That’s it. Pure nutty gold. If you’re into pistachio recipes, this one’s a keeper.

These chocolate candy recipes aren’t just for fancy holidays (although they totally steal the show at Christmas). Whip them up for parties, gifts, or let’s be real—just because. Craving yummy sweets after dinner? Done. Need impressive candy desserts for guests? Boom. Want to flex your DIY sweets desserts game? You got it.

So… what are you waiting for? These chocolates won’t make themselves.

Homemade Dubai Chocolate Balls Recipe - Exotic Sweet Candy Truffles for Dessert Lover

Prep Time: 40 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 30 minutes
Course: Dessert, Treats, Sweets
Cuisine: Mediterranean-Inspired, Fusion
Yields: 16 Chocolate Balls

Ingredients:

• 200 g (7 oz) kataifi dough (aka kunefe pastry)
• 75 g (⅓ cup) unsalted butter
• 150 g (5.3 oz) white chocolate
• 1½ tsp neutral oil (avocado or corn oil – optional, for extra smoothness)
• 150 g (5.3 oz) natural pistachio butter (or make your own with roasted, unsalted pistachios – see note)
• Pinch of salt
• 400 g (14.1 oz) dark chocolate (55–65% cocoa, melted and tempered – see note)
• 3 tbsp chopped pistachios (for garnish)

Instructions:

1. Prep the Crunchy Base
   Slice the kataifi pastry into short 1-inch strands and gently pull apart the threads with your hands to loosen them up. In a saucepan, melt the butter over medium heat, then toss in the kataifi. Stir constantly while toasting until it turns golden and crisp. Use two forks to help separate the strands as they cook—this gives you extra crunch. Remove from heat and let it cool fully.
2. Make the Pistachio Cream
   In a heat-safe bowl, melt the white chocolate (plus oil, if using) using the microwave in short bursts (10–15 seconds), or over a double boiler. Once smooth, stir in the pistachio butter and a pinch of salt. Combine until silky, then let the mixture cool completely.
3. Combine & Shape
   Fold the cooled kataifi into the pistachio-white chocolate cream. If the mixture feels too soft or runny, pop it in the fridge for a bit until it firms up. Scoop and roll the mixture into 16 equal-sized balls (about 30 g or 1.1 oz each). Arrange them on a tray lined with parchment or wax paper and freeze until solid.
4. Coat in Chocolate
   Once frozen, dip each ball into the melted dark chocolate using two forks, turning until fully coated. Let any excess chocolate drip off before placing them back on the paper.
5. Finish & Set
   While the coating is still wet, sprinkle with chopped pistachios for a pop of color and texture. Let them sit at room temp or chill in the fridge until the chocolate shell hardens.

Then they’re ready to serve—or devour. Enjoy your gourmet homemade chocolate truffles with a delightful Middle Eastern crunch!

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