Get ready to melt, mix, roll, and dip your way to chocolate decadence with these Dubai Chocolate Truffles.
My Dubai Chocolate Truffles are inspired by the now globally famous Dubai Chocolate that was created by Fix Dessert Chocolatier in Dubai. They created a milk chocolate bar with a filling of pistachio butter and a shredded phyllo pastry called kadayif used in the traditional Middle Eastern dessert knafeh. Interestingly it was first created back in 2021 but became very popular on TikTok in 2024. So much so that chocolatiers like Lindt has made their own version and supermarkets like Aldi and Lidl has had to put a limit on the amount of bars a customer may purchase. I read this week that Aldi is launching an ice cream version in April 2025.
The truffles are decadent, rich, sweet and the ingredients are expensive so these are special occasion truffles. With Easter around the corner I wanted to do something chocolate for the blog and these Dubai Chocolate Truffles are my homemade version of the trendy chocolate. I can not be bothered with moulds etc so I decided to go the much less complicated truffle route. I made a white chocolate truffle and added pistachio cream (the brand I used has the consistency of a paste). Then added kadayif pastry that I toasted in a pan until golden brown and crispy. Gave it all a good mix, chilled in the fridge for a bit and rolled into balls that I dipped in a bitter, dark chocolate and dusted with chopped pistachio.
You can watch a reel for the recipe on my instagram page @heinstirred
Kadayif pastry is shredded filo dough you can find in Middle Eastern delis. You could substitute and use Kataifi pastry – which as I understand is a Turkish/Greek “string pastry” and similar to kadayif. I have also seen some recipes using shredded wheat (the breakfast cereal) as an alternative to the kadayif.
To balance all the sweetness from the white chocolate and pistachio cream you need to add salt to truffle mixture and use a slightly bitter 70% dark chocolate for the dipping. Otherwise it is just one layer of sweet and not that enjoyable.
I hope you enjoy this recipe for Dubai Chocolate Truffles and if you’ve made the truffles, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.
My new online pottery shop, Sul Clay, is live and ready for you to explore. What started as a weekend pottery hobby, born from my search for beautiful props for my photography work, has grown into a second career. When I’m not behind the camera, I’m in the pottery studio making. I’d love for you to browse my latest collection, featuring striking vessels, elegant candle holders, playful floral-inspired petal plates, and dinner sets inspired by the local landscape. Shipping is available within the UAE, and international shipping can be arranged.
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Dubai Chocolate Truffles
Ingredients
- 120 g kadayif kunafa pastry
- 250 g white chocolate 28% min
- 1 tsp sea salt flakes
- 150 ml double cream
- 100 g pistachio cream/paste
- 150 g dark chocolate - 70% at least
- 1 tsp coconut oil
- 3 tbsp chopped pistachios
Instructions
- Cut the pastry onto chunks and dry fry in batches over a medium low heat until golden brown and toasted
- Make sure to stir continuously so that the pastry does not burn while breaking it into smaller pieces as you stir
- It should take around 10 minutes or so, then set aside to cool
- Break the white chocolate into small pieces
- Add the salt
- Heat the cream to just under boiling point and pour over the chocolate
- Let is stand for a few minutes and stir until all the chocolate has melted into the cream
- Add the pistachio cream and mix until combined
- Add the toasted pastry and mix until combined
- Chill the chocolate mixture for a few hours until it has set
- Use a teaspoon or melon baller to scoop out portions of chocolate and roll into balls. You should get about 20 - 24 truffles
- Place the truffles on a baking sheet covered with baking paper once roll return to the fridge for an hour
- Break the dark chocolate into pieces and place in a small bowl
- Fill a small pot with some water - about 3cm or so - and bring to a slow boil
- Place the bowl on top of the pot, making sure it does not touch the water and let the chocolate melt from the heat below
- Remove from the heat, mix in the coconut oil and let it stand for a few minutes
- Dip the truffles into the melted dark chocolate and place back on the baking sheet covered with baking paper
- Sprinkle each dipped truffle with the chopped pistachios
- Chill the truffles until ready to serve, removing them from the fridge before serving to come to room temperature
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