4 Ingredient Dubai Truffles
These chocolate truffles are crispy, creamy and taste like the popular Dubai chocolate bars, but in truffle form. The truffles need just 4 ingredients and are easy to make. They store well and can be gifted.
These truffles are like bite-sized versions of the popular Dubai chocolate bars. They have all the flavors of a Dubai chocolate bar. I love that they are less messy to eat while still maintaining all the flavors of the chocolate bar.
Ingredients
- Pistachio Butter
- Maple syrup
- Kataifi (can substitute with maple syrup and finely shredded coconut)
- Dark chocolate
Pistachio butter: Make sure to use pistachio butter made with just pistachios and doesn’t contain any added sugar, cream or oils. It is important that you use pistachio butter because pistachio cream and pistachio butters with added oils will not firm up when mixed with the maple syrup and you want the filling to firm up so you’re able to shape and dip the truffles. You can use store bought pistachio butter to save time or make homemade pistachio butter.
Maple syrup: Maple syrup is the other key to making a firm pistachio filling. Maple syrup helps to sweeten the filling but it also firms up the filling. When maple syrup is mixed with pistachio butter, it stiffens the pistachio butter so that it is no longer liquidy.
Kataifi: Kataifi is a finely shredded phyllo dough which is what is usually used in Dubai chocolate bars to give them their crispy texture. In this recipe the kataifi is toasted and then mixed into the filling. Kataifi has become more commonly available since the popularity of Dubai chocolate bars, but if you don’t have any on hand, I’ve made a kataifi substitute before by coating finely shredded coconut in maple syrup and toasting the coconut until it is crispy.
Dark chocolate: The truffles are coated in melted dark chocolate. You can also coat the truffles in milk chocolate, semisweet chocolate or white chocolate.
How to make Dubai Truffles
- The kataifi is first toasted on the stove over low heat until light golden brown. Set aside to cool.
- Once cooled, stir together the toasted kataifi, pistachio butter and maple syrup until the mixture turns very thick and paste-like.
- Use a 1-tablespoon cookie scoop to scoop the mixture and release onto your prepared baking sheet. Roll each portion between your palms to form a smooth ball. Place the balls back onto the baking sheet. Place the balls into the freezer until frozen solid.
- Melt the chocolate until smooth. Dip the frozen balls in the melted chocolate. If desired, you can add chocolate drizzles or sprinkle the surface with finely chopped pistachios. Let the coating set before serving.
Texture
The truffles have a firm outer coating and a creamy filling with bits of crispy kataifi mixed in. The filling will not be as melty and liquid as the filling in Dubai chocolate bars but it will still be creamy and have all the same flavors.
Expert Tips
- If you don’t have kataifi on hand, I’ve made a substitute before using coconut and maple syrup, which you can find here.
- You can use whatever chocolate you prefer for the coating. I prefer dark chocolate but Dubai chocolate bars are usually made with milk chocolate, so you can use milk chocolate instead.
- It’s important to use pistachio butter with no added oils and maple syrup, so that the mixture thickens enough for you to be able to shape it into balls.
- Homemade pistachio butter tends to have a better green color. This is my homemade pistachio butter recipe.
More Truffle Recipes
4 Ingredient Dubai Truffles
Ingredients
- 1.5 cups (84g) kataifi, can substitute with shredded coconut coated in maple syrup and toasted
- 3/4 cup (192g) pistachio butter, just pistachios, no added oils, sugars, etc
- 1.5 tbsp (22ml) maple syrup, cold
- 2 cups (305g) dark chocolate chips, melting wafers or chopped dark chocolate
Instructions
- Add kataifi to a large nonstick skillet and cook over low heat, stirring constantly, until the kataifi is golden brown. Allow it to cool for about 15-20 minutes.
- Once cooled, add it to a large mixing bowl along with the pistachio butter and maple syrup. Mix and stir until the mixture becomes dry and thick, like a thick dry paste.
- Use a 1 tbsp cookie scoop to scoop the mixture. The mixture should be firm enough to shape into balls. Roll each scoop between your palms until it forms a ball. Place balls onto a parchment lined baking sheet and place them into the freezer to freeze solid, about 15-20 minutes.
- Meanwhile, add 2 cups of dark chocolate to a microwave safe bowl and heat in 15-30 seconds, stirring in between with a spatula, until chocolate is completely melted and smooth. If you find your chocolate is too thick, you can add a little coconut oil to help thin it out. The chocolate consistency really depends on the type of chocolate you use. Melting wafers and chocolate bars usually have a thinner consistency when melted and don't require any added oil.
- Remove frozen balls from freezer. Use your favorite dipping tool to dip each ball into the melted chocolate, making sure to cover it completely. Gently shake off any extra chocolate and make sure coating is smooth and even, and carefully place the coated balls back on the parchment sheet. Try to wipe off as much of the bottom puddle of chocolate that the coated ball makes when it touches the parchment paper. Repeat with remaining chocolate balls.
- If desired, use the remaining melted chocolate to drizzle over the truffle balls. You can also garnish truffles with finely chopped pistachios, sea salt or any other decorations you prefer. Place the truffles briefly in the fridge to allow the coating to set. Keep truffles in the fridge until ready to serve. Uneaten leftover truffles can be stored in the fridge or freezer.
Notes
- I used UniqBite Kataifi*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Pistachio butter note: You can use store bought pistachio butter to save time. Just make sure the only ingredient is pistachios. There should be no added oils, sugar, cream, dairy, etc. If your pistachio butter has added ingredients, it will not thicken enough when added with the maple syrup. I did use homemade pistachio butter because I wanted a really nice green color for the filling and store bought pistachio butter tends to be more yellow green.
- You do need to use maple syrup and pistachio butter with no added oils. It is this combination that allows the filling to thicken. The filling will not thicken with another sweetener.
- Kataifi substitute. If you are unable to purchase Kataifi, I have also made these bars with shredded coconut and maple syrup which mimics the texture of Kataifi. To make the recipe with coconut and maple, you will need the following:
- 1.5 cups unsweetened finely shredded coconut or unsweetened fine coconut threads
- 3 tablespoons maple syrup
- Preheat oven to 350F (177C). Line an extra large baking sheet with parchment paper.
- In a large bowl add shredded coconut and drizzle maple syrup across. Use a spoon to stir vigorously for about 20-30 seconds until all the coconut is evenly coated in syrup.
- Transfer the coconut to your prepared baking pan, spreading it out in as thin as a layer as possible. It’s okay if the coconut is clumped together as long as it is still a very thin layer.
- Bake for about 8 minutes or until all of the coconut is a medium brown (you want it cooked more than golden brown but before it starts getting burned). Baking time can vary and it doesn’t take long for the coconut to turn from brown to burnt so I do recommend watching the oven carefully starting around 5 minutes. Let the coconut fully cool. Once cooled, the coconut should be very crispy.
- You do need to coat the coconut in maple syrup to achieve a very crispy coating that stays crispy even after being mixed with the pistachio cream. Just toasting coconut will not be enough. Also don't coat the coconut in honey. Honey will prevent the coconut from crisping up enough.
- Estimated nutrition assumes 1 cup of chocolate since not all of the chocolate ends up on the truffles.