Bonbons & Truffles
Dubai Chocolate Truffles
Bite-sized spheres of pure indulgence: a crispy pistachio-kataifi heart hidden inside a shell of dark chocolate, rolled in cocoa powder or crushed pistachios.
Step-by-step instructions
Make ganache
Heat cream until just simmering. Pour over chopped dark chocolate. Wait 1 minute, then stir until glossy and smooth. Cool to room temperature.
Add pistachio
Stir pistachio cream into the ganache. Mix in the toasted kataifi. The mixture should be thick and scoopable.
Chill the mix
Transfer to a shallow dish, cover and refrigerate for 30–45 minutes until firm enough to roll.
Shape truffles
Using a melon baller or teaspoon, scoop portions and roll quickly between your palms into balls. Place on a lined tray.
Roll in coatings
Roll half the truffles in cocoa powder and half in crushed pistachios. For a luxurious finish, dust with edible gold lustre.
Set and store
Refrigerate on the tray for 30 minutes before serving. Store in an airtight box in the fridge for up to 5 days.
💡 Dubai Bar tip: Chill the filling for 30 minutes before rolling into balls — warm ganache is sticky and difficult to shape. Cold filling is much easier to handle.
Practical notes for Dubai Chocolate Truffles
Substitutions
- Pistachio cream: Use pistachio butter or paste and adjust sweetness separately; the final texture should remain thick enough to hold kataifi.
- Kataifi: Finely shredded phyllo can work if toasted thoroughly. Feuilletine or crisp wafer gives crunch but changes the character of the recipe.
- Chocolate: Dark chocolate reduces sweetness; milk chocolate is rounder and sweeter; white chocolate creates a much sweeter variation.
Storage
Store in an airtight container in a cool, dry place unless the filling contains ingredients that require refrigeration. Let chilled chocolate come toward room temperature before serving for fuller flavour.
Allergen note
Dubai-chocolate recipes commonly contain pistachio/tree nuts, wheat/gluten and dairy; recipes with tahini also contain sesame. Some versions include egg. Check every packaged ingredient if cooking for someone with an allergy.
Frequently asked questions
How do I keep the kataifi crunchy?
Toast it until evenly golden, let it cool completely, and mix it with the filling only after steam has escaped. Moisture is the main enemy of the crisp texture.
Can I make Dubai Chocolate Truffles ahead?
Yes, but keep any loose kataifi garnish and wet toppings separate until close to serving. Follow the storage guidance above for the finished recipe.
Can I use dark chocolate instead?
Usually yes. Dark chocolate gives a less sweet, more cocoa-forward result and often balances sweet pistachio cream particularly well.
Ingredient guides