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.