I love recreating food trends at home, and these Dubai Chocolate Truffles are my take on the viral Dubai chocolate craze. I combine crunchy toasted kataifi pastry with creamy pistachio butter, tahini, and rich dark chocolate to create a dessert that feels luxurious but is surprisingly simple to make. Every bite has a contrast of textures and deep, nutty chocolate flavor that makes these truffles truly special.
Why You’ll Love This Recipe
I love this recipe because it looks impressive but doesn’t require complicated techniques. I can make it in under an hour, and the ingredients come together beautifully. The crunchy kataifi adds an unexpected texture, the pistachio and tahini filling tastes rich and indulgent, and the dark chocolate coating balances everything with just the right amount of bitterness. It’s the kind of treat I like to serve when I want something elegant without a lot of stress.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 tbsp butter
3 cups kataifi (kadayif), chopped into small pieces
⅓–½ cup pistachio butter
2 tbsp tahini
pinch of salt
2 cups dark chocolate chips
1½ tbsp coconut oil
¼ cup ground pistachios
1 tbsp flaky sea salt
Directions
I start by melting the butter in a large nonstick skillet over medium heat. Once it’s bubbly, I add the chopped kataifi and cook it while stirring often until it turns golden brown and crunchy, similar to toasted coconut.
I transfer the toasted kataifi to a bowl and mix it with the pistachio butter, tahini, and a pinch of salt until everything is well combined. If the mixture feels dry, I stir in a bit more pistachio butter until it holds together easily.
I scoop tablespoon-sized portions and roll them into balls, then place them in the freezer for about 30 to 40 minutes so they firm up.
While the truffles chill, I melt the dark chocolate chips with the coconut oil in a heat-safe bowl, microwaving in short intervals and stirring until smooth and glossy.
I dip each chilled truffle into the melted chocolate, making sure it’s fully coated, then transfer it to a parchment-lined baking sheet. I immediately sprinkle the tops with ground pistachios and flaky sea salt before the chocolate sets. Once the chocolate hardens, they’re ready to enjoy.
Servings And Timing
I usually get about 18 to 20 truffles from this recipe, depending on how large I roll them.
Prep time: about 20 minutes
Chilling time: 30–40 minutes
Total time: roughly 50–60 minutes
Variations
I like to switch things up by using milk chocolate instead of dark for a sweeter truffle. Sometimes I add a pinch of cardamom or a little orange zest to the filling for a subtle flavor twist. When I can’t find pistachio butter, I use almond or cashew butter for a different but still delicious result. I also enjoy drizzling white chocolate over the finished truffles for extra decoration.
Storage/Reheating
I store these truffles in an airtight container in the refrigerator for up to 5 days. I like to let them sit at room temperature for a few minutes before serving so the filling softens slightly. If I want to prepare ahead, I freeze the rolled truffle centers before dipping them in chocolate and coat them fresh when needed.
FAQs
Can I make these truffles ahead of time?
Yes, I often make the filling and roll the truffles in advance, then keep them frozen until I’m ready to dip them in chocolate.
What can I use instead of kataifi?
If I can’t find kataifi, I shred regular phyllo dough and toast it until crisp, though it takes more effort and the texture isn’t exactly the same.
Is coconut oil necessary?
I find that coconut oil helps the chocolate melt smoothly and set with a nice snap, but I can skip it if needed.
Can I use milk chocolate instead of dark?
Yes, I use milk chocolate when I want a sweeter truffle, but I prefer dark chocolate for balance.
How do I keep the truffles from melting?
I keep them chilled and only leave them out briefly before serving, especially in warm weather.
Conclusion
These Dubai Chocolate Truffles are one of my favorite homemade desserts when I want something rich, crunchy, and elegant. I love how they capture the essence of the Dubai chocolate trend while still being approachable for home cooking. Whether I’m serving them to guests or enjoying one with coffee, they always feel like a special treat worth making again.
Dubai Chocolate Truffles: luxurious, crunchy kataifi pastry truffles filled with pistachio butter and tahini, coated in dark chocolate with a sprinkle of pistachios and sea salt.
Total Time:50–60 minutes
Yield:18–20 truffles
Ingredients
4 tbsp butter
3 cups kataifi (kadayif), chopped into small pieces
⅓–½ cup pistachio butter
2 tbsp tahini
pinch of salt
2 cups dark chocolate chips
1½ tbsp coconut oil
¼ cup ground pistachios
1 tbsp flaky sea salt
Instructions
Melt butter in a large nonstick skillet over medium heat. Add chopped kataifi and cook, stirring often, until golden brown and crunchy.
Transfer toasted kataifi to a bowl and mix with pistachio butter, tahini, and a pinch of salt until well combined. Add extra pistachio butter if needed to hold together.
Scoop tablespoon-sized portions and roll into balls. Place in the freezer for 30–40 minutes to firm up.
Melt dark chocolate chips with coconut oil until smooth and glossy.
Dip chilled truffles into the melted chocolate, coating fully. Place on parchment-lined sheet and sprinkle with ground pistachios and flaky sea salt.
Allow chocolate to harden before serving.
Notes
Use milk chocolate instead of dark for a sweeter version.
Add a pinch of cardamom or orange zest to the filling for flavor variation.
Almond or cashew butter can replace pistachio butter if unavailable.
White chocolate drizzle can be added for decoration.
