Print

Luxurious No-Bake Dubai Chocolate Balls with Pistachio Cream

Close-up of three decadent dubai chocolate balls coated in crushed pistachios, one cut open revealing a bright green filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these rich, decadent Dubai Chocolate Balls at home. This easy, no-bake recipe features a creamy pistachio filling and a crisp chocolate coating, perfect for an elegant party sweet or a quick indulgence.

Ingredients

Scale
  • 1 cup shelled, unsalted pistachios
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream
  • 1/4 teaspoon ground cardamom
  • 1 cup crushed plain biscuits or graham crackers
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sweetened condensed milk
  • 1/4 cup melted unsalted butter
  • 1 cup dark chocolate, chopped (for coating)
  • 2 tablespoons coconut oil (for coating)
  • 1/4 cup finely chopped kataifi pastry or roasted, chopped almonds (for rolling)

Instructions

  1. Prepare the pistachio cream filling: In a food processor, blend the pistachios until they form a fine meal. Add the powdered sugar, heavy cream, and cardamom. Process until a thick, smooth paste forms. If the mixture is too dry, add cream one teaspoon at a time.
  2. Chill the pistachio cream for 30 minutes to firm up slightly.
  3. Prepare the chocolate base: In a medium bowl, combine the crushed biscuits, cocoa powder, condensed milk, and melted butter. Mix until a stiff, uniform dough forms.
  4. Assemble the balls: Take about one teaspoon of the chocolate base dough and flatten it in your palm. Place a small dollop (about 1/2 teaspoon) of the chilled pistachio cream in the center. Carefully wrap the chocolate dough around the filling and roll it gently between your palms to form a smooth sphere. Repeat until all dough and filling are used.
  5. Place the formed balls on a parchment-lined tray and freeze for at least 1 hour to set completely.
  6. Prepare the coating: In a small, heatproof bowl set over simmering water (or in the microwave in short bursts), melt the dark chocolate and coconut oil together, stirring until completely smooth.
  7. Dip the frozen chocolate balls into the melted chocolate mixture, ensuring they are fully coated. Use a fork to lift them out, allowing excess chocolate to drip off.
  8. Immediately roll the coated balls in the finely chopped kataifi pastry or chopped almonds, if using.
  9. Place the finished Dubai Chocolate Balls back onto the parchment-lined tray. Refrigerate for at least 2 hours, or until the chocolate shell is firm.

Notes

  • For a richer flavor, toast the pistachios lightly before blending them for the filling.
  • If you do not have kataifi, finely crushed wafer cookies or toasted chopped nuts provide a good crunchy texture for the exterior.
  • If the chocolate coating thickens while you are dipping, gently reheat it over the water bath to maintain a smooth consistency for your gourmet chocolate bites.

Nutrition

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