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Decadent No-Bake Dubai Chocolate Balls with Pistachio Filling

Close-up of several dubai chocolate balls dusted with cocoa powder, one cut open revealing a bright green pistachio filling.
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Make these luxurious, viral Dubai Chocolate Balls at home! This easy, no-bake recipe delivers rich chocolate flavor combined with a creamy pistachio center, perfect for impressing guests or satisfying a gourmet sweet craving.

Ingredients

Scale
  • 1 cup dark chocolate, chopped
  • 1/2 cup milk chocolate, chopped
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1 cup finely crushed digestive biscuits or graham crackers
  • 1/4 cup cocoa powder, unsweetened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon ground cardamom (optional, for Middle Eastern flavor)
  • 1/2 cup shelled pistachios, finely ground
  • 1/4 cup pistachio butter or smooth pistachio paste
  • 2 tablespoons powdered sugar (for filling)
  • 1/4 cup kataifi pastry threads, lightly toasted (optional, for crunch)
  • Extra melted chocolate for coating

Instructions

  1. Prepare the filling: In a small bowl, combine the ground pistachios, pistachio butter, and 2 tablespoons of powdered sugar. Mix until a thick, moldable paste forms. If the mixture is too soft, chill it for 10 minutes.
  2. Roll the filling: Scoop teaspoon-sized amounts of the pistachio mixture and roll them into small balls. If using kataifi, gently press a few toasted threads around the sides of each ball for texture. Place the filling balls on a parchment-lined tray and freeze for 20 minutes until firm.
  3. Make the chocolate base: Place the chopped dark and milk chocolate, heavy cream, and butter in a heatproof bowl set over a saucepan of simmering water (a double boiler). Stir gently until the chocolate is completely melted and smooth. Remove from heat.
  4. Combine dry ingredients: In a separate bowl, whisk together the crushed biscuits, cocoa powder, 1/4 cup powdered sugar, and cardamom, if using.
  5. Form the truffle mixture: Pour about two-thirds of the melted chocolate mixture into the dry ingredients. Stir until just combined. This mixture will be thick.
  6. Assemble the balls: Take one frozen pistachio center and wrap a spoonful of the chocolate mixture around it, sealing it completely. Roll gently between your palms to form a smooth sphere. Place the finished balls back on the parchment-lined tray.
  7. Chill: Refrigerate the chocolate balls for at least 1 hour, or until firm.
  8. Coat (Optional): Melt the extra chocolate for coating. Dip each chilled ball into the melted chocolate, allowing excess to drip off. You can sprinkle with extra ground pistachios or a few kataifi threads immediately after dipping.
  9. Set: Return the coated balls to the refrigerator until the chocolate shell is completely set.

Notes

  • For a truly luxurious experience, use high-quality dark chocolate.
  • If you do not have pistachio butter, you can substitute it with smooth cashew butter or a tablespoon of melted white chocolate mixed with ground pistachios.
  • To toast kataifi, toss it lightly with a teaspoon of melted butter and bake at 350°F (175°C) for 5-7 minutes until golden brown.
  • Save this recipe for later inspiration, and see more great ideas on our Pinterest account!

Nutrition

Find it online: https://kitchenuser.net/dubai-chocolate-balls-recipe-no-bake/