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how to make dubai chocolate with pistachio butter

Dubai Chocolate with Pistachio Butter

This viral Dubai chocolate combines rich dark chocolate with creamy pistachio butter and crispy phyllo dough for an unforgettable treat. The perfect balance of textures and flavors makes this homemade version just as luxurious as the expensive original.
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Prep Time 20 minutes
Cook Time 10 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 4 bars
Course: Dessert
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Chocolate Base
  • 1½ cups vegan dark chocolate chips or regular dark chocolate chips
  • ⅓ cup vegan white chocolate bars optional for decoration
Pistachio Filling
  • 1 cup pistachio butter
  • 2 cups shredded phyllo dough
  • 2 tablespoons vegan butter coconut milk based
Toppings
  • ¼ cup raw pistachios
  • 2 tablespoons coconut sweetened cacao nibs

Equipment

  • Large frying pan
  • Microwave-safe bowls
  • Silicone chocolate molds
  • mixing bowls
  • Spatula

Method
 

  1. Melt butter in a large frying pan over medium heat. Add shredded phyllo dough and stir continuously for 5-7 minutes until golden brown and crispy. Remove from heat and let cool completely.
  2. Place dark chocolate chips and white chocolate in separate microwave-safe bowls. Microwave each in 30-second intervals, stirring between intervals, until completely melted and smooth.
  3. In a bowl, mix the pistachio butter with the cooled toasted phyllo dough until evenly combined.
  4. If using white chocolate for decoration, drizzle into bottom of silicone molds. Freeze for 2 minutes to set.
  5. Pour enough dark chocolate to lightly cover the mold bottom. Freeze for 2 minutes to set.
  6. Spread the pistachio butter mixture evenly over the chocolate base, leaving small borders around edges.
  7. Pour remaining dark chocolate over the pistachio layer and spread evenly. Tap molds gently to release air bubbles.
  8. Immediately sprinkle raw pistachios and cacao nibs over the wet chocolate surface, pressing lightly to adhere.
  9. Refrigerate for at least 1-2 hours or until completely set and firm. Remove from molds and break into pieces to serve.

Notes

Store in a cool, dry place for 3-5 days at room temperature, or refrigerate for up to 2 weeks. Avoid freezing as it can cause condensation. For best results, bring refrigerated chocolate to room temperature before serving. The phyllo must be completely cool before mixing with pistachio butter to prevent melting the chocolate.