Print

Decadent No-Bake Dubai Chocolate Balls with Pistachio Filling

A stack of rich, dark Dubai chocolate balls rolled in shredded coconut and topped with crushed pistachios.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make these luxurious, bite-sized Dubai Chocolate Balls at home. This no-bake recipe features a rich chocolate shell and a creamy pistachio center, delivering an impressive Middle Eastern-inspired treat.

Ingredients

Scale
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • 1 cup finely crushed digestive biscuits or graham crackers
  • 1/4 cup powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 cup heavy cream
  • 1/2 cup shelled, unsalted pistachios, finely ground
  • 2 tablespoons pistachio butter (or extra ground pistachios mixed with a little oil)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom (optional, for Middle Eastern flavor)
  • 1/4 cup kataifi pastry, toasted lightly until golden brown (for topping/crunch)

Instructions

  1. Prepare the Pistachio Filling: In a small bowl, combine the ground pistachios, pistachio butter, powdered sugar, heavy cream, vanilla extract, and cardamom (if using). Mix until you form a thick, uniform paste.
  2. Chill the Filling: Roll the pistachio mixture into small balls, about 1/2 inch in diameter. Place these filling balls on a parchment-lined plate and freeze for at least 30 minutes until firm.
  3. Prepare the Chocolate Coating: Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each, until the chocolate is completely smooth and melted. Let it cool slightly so it is warm but not hot.
  4. Create the Chocolate Shell Base: In a separate bowl, mix the crushed biscuits, cocoa powder, and 1 tablespoon of the melted chocolate mixture. This forms the base layer.
  5. Assemble the Balls: Take one chilled pistachio filling ball and roll it lightly in the biscuit mixture to coat it thinly. Return it to the freezer for 10 minutes to firm up again.
  6. Dip and Coat: Dip each chilled, biscuit-coated ball completely into the remaining melted chocolate. Use two forks to lift the ball out, allowing excess chocolate to drip off.
  7. Add Crunch: Immediately roll the chocolate-coated ball in the toasted kataifi pastry until covered.
  8. Set the Treats: Place the finished Dubai Chocolate Balls back onto the parchment-lined plate. Refrigerate for at least 1 hour, or until the chocolate shell is completely set.

Notes

  • For a glossy chocolate shell, make sure your melted chocolate is tempered slightly or use a small amount of vegetable shortening or coconut oil to keep it fluid.
  • If you cannot find kataifi, you can substitute finely chopped toasted almonds or shredded phyllo dough baked until crisp.
  • Store these no-bake chocolate truffles in an airtight container in the refrigerator.

Nutrition

Find it online: https://yumdrizzle.com/dubai-chocolate-balls-recipe-no-bake/