Go Back
dubai chocolate recipe with pistachio butter

Dubai Chocolate Recipe with Pistachio Butter

This viral Dubai chocolate recipe with pistachio butter combines rich dark chocolate with creamy pistachio butter and crispy kataifi pastry. Create restaurant-quality chocolate bars at home with the perfect balance of smooth and crunchy textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Setting Time 20 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Base
  • 2 cups Dark chocolate chips or sugar-free
  • 3 tablespoons Coconut oil divided, or butter
  • 2 tablespoons White chocolate chips optional for design
Pistachio Filling
  • 8 ounces Raw pistachio butter creamy
  • 1 tablespoon Tahini
  • 6 ounces Kataifi pastry dough shredded phyllo dough

Equipment

  • Chocolate molds
  • mixing bowls
  • Microwave-safe container
  • Medium saucepan
  • Cutting board
  • Silicone brush
  • - Measuring spoons

Method
 

  1. Melt the white chocolate chips in 15-second microwave intervals, stirring between each interval. Drizzle small amounts into chocolate mold pockets for decoration. Set aside.
  2. In a microwave-safe bowl, combine dark chocolate chips with one tablespoon coconut oil. Microwave in 20-second increments, stirring between each interval until completely smooth and glossy.
  3. Place 2 tablespoons of melted chocolate into each mold. Using a spoon or silicone brush, spread chocolate evenly over bottom and sides. Refrigerate for 10-15 minutes to set.
  4. Chop the kataifi pastry into small, uniform pieces roughly 1/4 inch in length on a cutting board.
  5. Heat remaining 2 tablespoons coconut oil in a medium pan over medium heat. Add chopped kataifi and cook while continuously stirring until golden brown and crispy.
  6. Remove from heat and immediately add pistachio butter and tahini. Mix thoroughly until ingredients combine into a cohesive filling.
  7. Divide pistachio filling equally among chocolate molds. Spread mixture evenly, leaving space at the top for final chocolate layer.
  8. Add 2 tablespoons or more melted chocolate to cover each filling completely. Spread evenly and tap molds gently to remove air bubbles.
  9. Refrigerate for 20 minutes or freeze for 10 minutes until completely set. Remove from molds carefully and serve immediately.

Notes

Temperature control is crucial - chocolate should never exceed 88°F when melting. Work in a cool kitchen and ensure all equipment is completely dry. Store finished bars in refrigerator for up to 2 weeks or freeze for up to 3 months. Can substitute kataifi with toasted angel hair pasta broken into small pieces.