Brunch & Breakfast
Dubai Chocolate Waffles
Crispy on the outside, fluffy on the inside, and topped with everything you love about Dubai chocolate — pistachio cream, golden kataifi and a glossy chocolate drizzle.
Step-by-step instructions
Separate and whip
Separate the eggs. Whip egg whites to stiff peaks and set aside.
Make batter
Whisk egg yolks, milk and melted butter together. Sift in flour, cocoa, baking powder, sugar and salt. Stir until just combined.
Fold in whites
Gently fold the whipped egg whites into the batter in two additions to keep it light and airy.
Cook waffles
Preheat your waffle iron and lightly grease. Cook waffles according to your iron's instructions — usually 3–5 minutes until crisp and deep chocolate in colour.
Toast kataifi
While waffles cook, toast kataifi in a little butter in a frying pan until golden. Keep warm.
Top and serve
Stack waffles on plates. Spread pistachio cream generously over the top, scatter kataifi and drizzle with melted dark chocolate. Serve immediately.
💡 Dubai Bar tip: For extra-crispy waffles, replace 20% of the flour with cornflour — this is the secret to that shatteringly crisp exterior that holds up under the pistachio cream topping.
How to get crisp Dubai chocolate waffles
The contrast matters: the waffle should stay crisp enough to support pistachio cream, kataifi and chocolate without becoming soggy. Preheat the waffle iron fully, avoid overmixing the batter and serve the toppings just before eating.
Best toppings
Use warm pistachio cream for easy drizzling, freshly toasted kataifi for crunch and dark chocolate to balance the sweetness. Chopped pistachios add another layer of texture without changing the core Dubai-chocolate flavour.
Make-ahead tip
Cooked waffles can be cooled on a rack and reheated briefly until crisp. Keep pistachio cream, chocolate and kataifi separate until serving.
Practical notes for Dubai Chocolate Waffles
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
Cool cooked portions on a rack, refrigerate in a covered container, and reheat until crisp or hot. Keep pistachio cream, chocolate and kataifi separate until serving.
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 Waffles 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