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Dubai Chocolate

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1h 20min

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24 servings

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These luxurious Dubai-inspired chocolates feature a smooth milk chocolate shell filled with rich pistachio paste and sweet kunefe pastry bits. Infused with Middle Eastern flavors like cardamom, rose water, and saffron, then decorated with gold dust and crushed pistachios, they're an elegant treat that captures Dubai's opulence in bite-sized form.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
9 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Nuts

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare Chocolate Molds

Clean chocolate molds thoroughly and dry completely.

2
Melt the Chocolate

Chop 12 oz of milk chocolate into small pieces and melt in a heatproof bowl over simmering water.

3
Add Coconut Oil

Stir coconut oil into the melted chocolate until smooth.

4
Create Chocolate Shells

Fill each mold cavity with melted chocolate, then turn upside down to let excess chocolate drain out, leaving a thin shell.

5
Chill Shells

Place molds in refrigerator for 10 minutes to set.

6
Make Sugar Syrup

Combine sugar and water in a small saucepan and bring to a boil, stirring until sugar dissolves.

7
Flavor the Syrup

Remove syrup from heat and add orange blossom water and rose water.

8
Prepare Kunefe

Chop kunefe pastry into small pieces.

9
Toast Kunefe

Melt butter in a skillet over medium heat and add kunefe pieces, toasting until golden.

10
Soak Kunefe

Pour half the syrup over the toasted kunefe and stir to coat. Let cool.

11
Make Pistachio Paste

Grind pistachios in a food processor until they form a paste.

12
Add Flavors to Pistachio Paste

Add honey, cardamom, remaining butter, remaining syrup, and salt to the pistachio paste and process until smooth.

13
Combine Filling Ingredients

Gently fold the soaked kunefe pieces into the pistachio paste.

14
Fill Chocolate Shells

Remove chocolate shells from refrigerator and fill each with the pistachio-kunefe mixture, leaving space at the top.

15
Seal the Chocolates

Melt remaining chocolate and spread over the filled shells to seal.

16
Chill to Set

Refrigerate the chocolates for 3 hours to set completely.

17
Remove from Molds

Gently tap molds on counter and carefully remove chocolates.

18
Chop Remaining Pistachios

Finely chop the remaining pistachios.

19
Decorate

Dust chocolates with edible gold powder and sprinkle with chopped pistachios.

20
Serve

Serve at room temperature for the best flavor and texture.

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