Dubai Chocolate Recipe

This Dubai chocolate recipe is loaded with decadent, creamy chocolate combined with Middle Eastern spices like rose, saffron, or cardamom. The perfect gift solution or elegant dessert option that adds an air of sophistication and exotic taste to every bite!

Prep Time 20 mins

Cook Time 15 mins

Rest Time 30 mins

Total Time 1 hr 5 mins

Cooking Method: freezing

Cuisine: Dubai

Courses: Dessert

Difficulty: Beginner

Servings: 20

Calories: 242 kcal

Best Season: Suitable throughout the year

Description

This Dubai chocolate recipe is loaded with decadent, creamy chocolate combined with Middle Eastern spices like rose, saffron, or cardamom. The perfect gift solution or elegant dessert option that adds an air of sophistication and exotic taste to every bite!

Ingredients

3/4 cup Shredded Kataifi Dough (Cut into small pieces)
4 tbsp Unsalted Butter
1 cup Pistachio Cream (More if you like it creamier)
2 tbsp Tahini
Pinch of Salt
3 cups Milk, Semi-sweet (or dark chocolate see notes on tempering chocolate)
Sea Salt for Finish

Instructions

1
Prep: Line two 12-cup muffin/cupcake pans with cupcake liners and set aside (this recipe makes about 20). Cut the kataifi dough into pieces.
2
Preheat a large skillet on medium heat and melt 4 tablespoons of butter, then add the kataifi dough and coat in butter. 4 tablespoons might seem like a lot of butter initially, but it's important to coat all the pastry dough in butter so that it crisps up. Continue stirring (don't leave it, otherwise parts of it could start burning).
3
It will take about 10–15 minutes to make all the pastry dough crispy and golden brown. Just keep stirring until you reach the desired color and all the dough is now golden brown.
4
Pour crispy kataifi into a bowl, add the pistachio cream, tahini, and a pinch of salt, and stir. Set aside.
5
In a microwave-safe bowl, add the chocolate (you could do this in batches if you're more comfortable melting chocolate in smaller quantities) and microwave in 30-second increments until melted, making sure to stir between increments. - See notes below for how to use a double boiler.
6
If you've never melted chocolate before, this is how you do it. Place the chocolate in the microwave and microwave for 30 seconds. After taking it out of the microwave, give it a quick stir for around 30 seconds. Return to the microwave and heat again for 30 seconds. Remove from the microwave and stir again. As you stir, the chocolate will continue to melt. Put it back in the microwave and give it another 30 seconds if there are still chocolate chunks. Continue the process until the chocolate is completely melted.
7
If using chocolate chips, add a teaspoon of coconut oil to help it thin out and melt more evenly. It also helps it stay melted for longer.
8
Using a tablespoon, pour chocolate into each cupcake liner. To spread it out, move the liner from side to side, and it should spread out on its own.
9
SIDE NOTE: You could freeze the bottom layer for 5 minutes to avoid the chocolate mixing with the filling. I don't do this because I don't mind the chocolate getting mixed with the filling. But if you feel more comfortable, you could freeze it.
10
Once evened out, scoop in about 1 to 1½ tablespoons of filling for each cup. You can use a spoon to flatten it out just a little. When you're happy, fill the cups with a tablespoon of chocolate each, or more if it looks like it needs more.
11
To spread out the chocolate evenly around, just lift the cupcake pan and tilt it back and forth slowly, and it should move the chocolate around. If it doesn't spread all around the filling, that's fine.
12
Place the chocolate in the refrigerator for approximately 30 minutes to an hour until it solidifies. You can add a sprinkle of sea salt to the top.
13
Place them in an airtight container and refrigerate for up to 5 days. You can eat them cold, straight from the fridge, or let them come to room temperature.

Nutrition Facts

Servings 20

Amount Per Serving
Calories 242kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 10g50%
Trans Fat 0.1g
Cholesterol 6mg2%
Sodium 57mg3%
Potassium 129mg4%
Total Carbohydrate 27g9%
Dietary Fiber 2g8%
Sugars 19g
Protein 3g6%

Vitamin A 71 IU
Vitamin C 0.1 mg
Calcium 20 mg
Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Double Boiler method: When I first got married, our very first apartment didn't have a microwave, so I had to learn the double boiler method. It's a lot easier than it seems! Here’s how to melt chocolate using a double boiler:
Set Up the Double Boiler: Fill a medium-sized pot with about 1-2 inches of water. Make sure the water doesn’t touch the bottom of the bowl you’ll be using. Place the pot over low to medium heat. Use a heatproof glass or metal bowl that fits snugly over the pot without touching the water. Place your chopped chocolate or chocolate chips in the bowl.
Melt the Chocolate: Let the heat from the steam gently melt the chocolate, stirring occasionally with a spatula or spoon to encourage even melting. Monitor the water level to prevent evaporation, and refrain from directly touching the bowl with the water to prevent the chocolate from burning or seizing. Stir the chocolate until it’s fully melted and smooth.
Once melted, remove the bowl from the pot and use as directed in the recipe above.
Tempering Chocolate—If you'd like a glossy and shiny finish to your chocolate that also creates a snap when breaking it apart, then the chocolate must be tempered. Make sure the chocolate you use contains real cocoa butter and no additional stabilizers. Ideally you'd want to use bars of chocolate. Avoid chocolate chips since they are made to hold their shape and don't melt well. If you're new to tempering chocolate, use a thermometer for best results.
With thermometer: To temper chocolate, melt ⅔ of it gradually over a double boiler or in the microwave until it reaches 115°F (for dark chocolate) or 105°F (for milk or white). Remove from heat and stir in the remaining third of finely chopped chocolate to cool it down to 84°F. Then gently reheat it to 89°F.
Without a thermometer: Start by melting ⅔ of it slowly over a double boiler or in short increments in the microwave until smooth. Then, stir in the remaining ⅓ (finely chopped) to cool it down, stirring constantly until fully melted and slightly thickened. Gently warm it back up just a little if needed.

Read it online: https://therecipenook.com/recipe/dubai-chocolate-recipe/