Dubai Chocolate is all the craze and for the right reasons. The combination of pistachio and chocolate is unique and tasty. I love nutty-flavor chocolates. These viral chocolate bars are expensive and, at times, it’s not easy to find, so why not make them? This recipe is my little twist on the popular chocolate bar, so that you can make it easily and serve it at any occasion.

My Take on Dubai Chocolate

The Dubai chocolate bar is loved by all, making it a great party treat. But my only issue with it is the size of the bar, it is not servable. And the gooey filling does not sustain if you try to cut it into pieces. That’s why I tried making these pistachio chocolate bites, perfect for individual serving and can also be great edible gifts. Also, finding pistachio cream may not be easy for some, so in this recipe, I have made the filling from scratch.

I think these chocolate bites are perfect for any celebration or even to make at home for kids to control the treat size. We all know once a bar is opened, it will be finished. The nutty flavor and green color make it a perfect sweet treat for Christmas.

How to Make

What You Need

5 ounces pistachio
3 ounces kataifi pastry dough
3 tablespoons unsalted butter
2 tablespoons condensed milk
5 ounces milk chocolate
Cupcake liners

Step-by-Step Guide

Start by roasting the chopped kataifi pastry dough in two tablespoons of unsalted butter. Make sure to toss it continuously at low heat to avoid uneven heating. Roast till it’s golden brown; it may take around 10 minutes.

Transfer pistachios into a blender and grind till it’s a fine powder. Add condensed milk and melted unsalted butter, and grind again. If you feel the consistency is very thick, you can add a few tablespoons of milk to make a smooth mixture. (At this stage, you can also add tahini if you want.)

Pistachio Chocolate Bites Step 2 — Dubai Chocolate bite – 9

Transfer the pistachio paste into a bowl and add the roasted kataifi, and mix it well.

Microwave the chocolate for 2 minutes, pause every 30 seconds, and mix it gently.
Set your cupcake liner and add some melted chocolate using a spoon to it, and gently swirl to spread it around the cupcake liner. You just need to cover enough height, not the entire cupcake liner. Refrigerate for 2 minutes, just enough to get a shape.

Add the pistachio-kataifi filling and gently spread it evenly.

Add the melted chocolate again, lightly pat and spread it evenly to cover the surface. Refrigerate for 30 minutes to let it set completely.
Remove the cupcake liner; it comes off easily. If you are serving guests, garnish with chopped pistachios.

Watch the Recipe Video

https://youtu.be/1njAnv8bCXg

Important Recipe Notes

Make sure to chop the kataifi finely or crumble it in your hand after roasting for the filling to feel smooth in the chocolate.
Grind the pistachios to a very smooth powder before adding the wet ingredients for a smooth texture.
If you are still finding it difficult to make a smooth paste, boil the pistachios before grinding. I didn’t face any issues without boiling.
If you want the bright green color of the pistachio, boil and remove the pistachio skin. The skin dulls the green color.
If you do not find kataifi, you can use fine vermicelli or very fine rice noodles, but if they are not very fine like kataifi, do not use them, as it does not taste good. I once tasted kataifi dessert from a local shop, and they had used thick vermicelli; it didn’t taste good because the thick vermicelli doesn’t absorb flavor.

Storage and Make-Ahead Tips

These pistachio chocolate bites can be easily made ahead of time. They were sturdy and did not break.
The best thing that I liked was that you do not need mold. With cupcake liners, you can scale up and make many for a party.
Store in an airtight container under refrigeration.
I had saved a few for my sister for up to 3 weeks, and they were fine.

FAQs

Yes, you can make it without tahini. I have made this recipe without tahini, and it tasted good.

Yes, you can make Dubai chocolate without pistachio cream or pistachio butter. But in that case, you need to make pistachio filling from scratch as shown in this recipe. It is not difficult, but you cannot skip the pistachio filling. It is the heart of the recipe.

For the best texture and original taste, use kataifi. But if it is unavailable, you can use very fine vermicelli or very fine rice noodles. It should be very fine. You can try to find them at an Indian grocery store. It is cheaper than kataifi.