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Dubai Chocolate Truffles with Pistachio and Kataifi Crunch Recipe

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4.2 from 77 reviews

Dubai Chocolate Truffles featuring a crunchy kataifi pastry coating with a rich pistachio and white chocolate filling, dipped in smooth semisweet chocolate and garnished with chopped pistachios and toasted kataifi crumbs. This decadent no-bake treat combines Middle Eastern flavors and textures for an elegant dessert.

  • Total Time: 1 hour
  • Yield: 20 truffles

Ingredients

Kataifi Crunch

  • 1 cup kataifi pastry or substitute shredded wheat
  • 1 tbsp unsalted butter
  • 2 tsp granulated sugar
  • Pinch of salt

Pistachio Filling

  • 1 cup shelled pistachios
  • 3 tbsp powdered sugar
  • 1 tbsp tahini
  • ½ tsp vanilla extract
  • Pinch of salt
  • 2-3 tbsp coconut oil
  • 2-3 tbsp melted white chocolate chips

Chocolate Coating

  • 2 cups semisweet chocolate chips
  • 1-2 tbsp coconut oil

Garnishes (Optional)

  • 1 tbsp chopped pistachios
  • 1 tbsp toasted kataifi crumbs

Instructions

  1. Make the Kataifi Crunch: Break or chop the kataifi pastry into short pieces about ½ inch long. Melt the butter in a skillet over medium heat, then add the chopped kataifi, granulated sugar, and a pinch of salt. Cook while stirring constantly for 3 to 4 minutes until lightly golden, crisp, and fragrant. Remove from heat immediately and spread on a plate to cool completely before using.
  2. Make the Pistachio Filling: In a food processor, combine shelled pistachios, powdered sugar, tahini, vanilla extract, and salt. Blend until the mixture is finely ground. Add 2 tablespoons of coconut oil and process until thick and creamy; add the remaining tablespoon if needed. Mix in melted white chocolate chips with a few pulses. Transfer to a bowl and fold in 1 cup of the cooled kataifi crunch. Refrigerate the mixture for 10 minutes to firm up.
  3. Shape the Truffles: Use a tablespoon or small cookie scoop to portion the pistachio mixture. Roll each portion between your palms into smooth balls. Place the balls on a parchment-lined baking sheet and freeze for 15–20 minutes until firm enough for dipping.
  4. Dip & Set: In a microwave-safe bowl, combine semisweet chocolate chips and coconut oil. Microwave in 20-second intervals, stirring each time, until smooth and glossy. Remove truffles from freezer, dip each using a fork into the melted chocolate to coat completely, and allow excess chocolate to drip off. Place on parchment paper and sprinkle with chopped pistachios or kataifi crumbs while the chocolate is wet. Refrigerate for 30 minutes or until the chocolate coating is set and shiny. Serve chilled or at room temperature.

Notes

  • Ensure the kataifi crunch is completely cooled before mixing into the pistachio filling to maintain texture.
  • If you do not have kataifi pastry, shredded wheat is a good substitute for the crunch component.
  • Adjust the amount of coconut oil in the filling to achieve the desired consistency—enough to make it creamy but not too oily.
  • Microwave chocolate in short bursts to avoid burning and to achieve a smooth coating.
  • Store truffles in the refrigerator in an airtight container for up to 1 week.
  • These truffles are perfect for gifting as they combine elegant textures and flavors representative of Middle Eastern desserts.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Middle Eastern
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/dubai-chocolate-truffles-with-pistachio-and-kataifi-crunch-recipe/