Dubai Chocolate Balls
Yes, that sensational pistachio filled chocolate is now something you can make at home…I recently tried Dubai chocolate and I have to say that for once, it was something worth the hype.
Having tried several brands of Dubai chocolate, I can say that for my money, the Lindt version is the best, as I like the thin squares and ratio of filling to chocolate. However, it is a whopping £10 per 100g. Other brands are even more expensive at up to £20 a bar, but Lidl does do a £3.99 version, which I haven’t tried yet.
So, in the spirit of seeking better value and a healthier version, but without losing any of the taste, I hot footed it to my laboratory, aka the kitchen, and got to work.
Many iterations later I think I can say that I have finally cracked it!! My version tastes indistinguishable from the shop bought Dubai chocolate, but it has a couple of ingredients which make it healthier and lower calorie, but all the taste is still there.
The recipe is simplicity itself, and I have used the measure of ‘parts’ so you can make as big or small a quantity as you wish, because I’m telling you they won’t stick around…
Recipe:
6 parts pistachio cream - https://amzn.to/4j4gvHD
6 parts knafeh - https://amzn.to/42anBVb
4 parts rolled oats - https://amzn.to/3XVFZP0
2 parts chia seeds - https://amzn.to/4lFn6ds
Dark chocolate (or milk if preferred) - https://amzn.to/4ilNOFa
Method:
Put the knafeh and oats into a food processor and grind down to a finer consistency (about 5 seconds).
Mix all the ingredients except the chocolate together in a bowl, until the mixture forms a firm ball – you can add a little extra pistachio cream or knafiye depending on whether you want it softer or more solid.
Preferably wearing a pair of plastic gloves, divide the mixture up and roll into bite sized balls.
Melt the chocolate in a bowl over a pan of hot water
Dip the balls into the chocolate and make sure they are totally covered
Leave to set on greaseproof paper
Refrigerate and devour…
