Dubai kunafa chocolate is a rich, dreamy dessert that combines crunchy roasted kunafa, creamy chocolate and pistachio butter. This version is a fun and chocolatey twist to the classic kunafa. The best part about this chocolate is you only need very few ingredients like kataifi, pistachio butter, chocolates, butter and sugar.
Kunafa Chocolate Recipe
The first time I ever tasted it was when my sister Anusha came home for vacation last year. She brought some, and that first bite hooked me to the chocolate instantly. I've seen this chocolate all over the internet and now I finally understand why everyone's obsessed with it.
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It tastes so delicious that once you taste it, you won't stop thinking about that perfect mix of crunch kunafa, pistachio butter and rich chocolate.
About Viral Dubai Kunafa Chocolate
Kunafa is a classic Middle Eastern dessert made with shredded kataifi or phyllo dough, usually served with sugar syrup, cream or cheese. This dessert has been trending over the past few years, and I've been waiting to try and share it on my blog.
I know I'm late to the trend, but I finally made the famous viral Dubai kunafa chocolate and it was absolutely worth the wait.
First roast the kataifi in butter until they become a nice golden color. Next melt the chocolate and pour over the mould and refrigerate for 30 minutes. In a bowl, add roasted kataifi, pistachio butter, tahini and mix well together.
Then fill this pistachio kunafa in the chocolate and chill to set for 4 to 5 hours. Once everything sets, you get your crispy, chocolatey and totally irresistible dessert.
Similar Recipes
The main step to make Dubai chocolate is toasting the kataifi pastry. because that is what helps get the crunch factor which we all love in kunafa chocolates.
Toast them in butter or ghee until super crispy and crunchy. Mix with nut butter, sugar and tahini.
If you don't have pistachio butter, you can swap it for peanut butter or almond butter instead of it. Use best quality dark chocolate which helps with the taste of the chocolate.
Instead of making one big chocolate bar, you can pour it into mini moulds and bake mini chocolate too.
Ingredients
- Kataifi - Kataifi also known as kunafa. Kataifi looks like a thin vermicelli which is made with phyllo dough. It is roasted using butter until golden brown and crunchy. It gives the chocolate a crunchy and chewy texture.
- Butter - 3 tablespoons of butter is added to toast the kataifi. It gives a rich and golden texture.
- Pistachio butter - I have used 250 grams of pistachio butter. These are easily available in the stores and online or make your own at home. This butter is a creamy spread made from ground pistachios.
- Confectioner sugar - I have used ½ cup of powdered sugar. Adjust the sugar quantity as per your liking. The sugar sweetens the pista spread and makes it even smooth.
- Tahini - Tahini is nothing but a sesame paste, it is commonly used in Middle eastern desserts. I have added 2 tablespoons of this paste for a rich texture and balances the taste of pistachio butter.
- Salt - A pinch of salt added to balance the sweetness and enhance overall flavour.
- Dark chocolate - Use good quality dark chocolate. You can also use a mix of milk and dark chocolate. This is the main layer and makes the dessert so rich.
- White chocolate - ¼ cup of white chocolate chips is melted and used for the decorative splashes on top. It is completely optional to use.
The three speciality ingredients in this recipe is pistachio butter, kunafa dough and tahini.
It is best to buy pistachio butter from store. Unlike peanut butter, pistachio butter is not that easy to make at home. You have to shell pistachios , blanch them, roast them before grinding. so many steps involved.
Never skip tahini, because it adds the stick to the roof nutty taste and texture to the Dubai chocolate.
And kataifi pastry also known as kunafa dough or shredded phyllo dough is available in the freezer section of your super market.
Step by Step Pictures
Filling
1)Slightly crush kataifi with your hands or scissors. Heat butter in a pan.
2)add in the crushed kataifi and toast on low heat till golden brown.
3)Keep mixing so it gets evenly fried and golden brown. Remove this to a bowl and set aside to cool for 5 to 10 minutes.
4)Once the mixture is cooled slightly. Add in pistachio butter, tahini, powdered sugar, salt, and mix really well. Taste the filling and adjust the sugar accordingly.
5)Some pistachio butter has sugar added, if you are using sweetened pista butter, you can skip the sugar.
Assembling
6)Take white chocolate chips in a microwave safe bowl. Place this in microwave and cook for just 10 to 20 seconds. Mix well so the chocolate is melted. If it is not melted, return back to microwave and heat for another 10 more seconds.
7)Now take your kunafa chocolate mould. Use a fork or spoon to take the melted white chocolate and drizzle over the mould. Place the mould in fridge for 5 minutes.
8)Meanwhile melt the dark chocolate. Take dark chocolate in a microwave safe bowl. Place this in microwave and cook for just 10 to 20 seconds. Mix well so the chocolate is melted. If it is not melted, return back to microwave and heat for another 10 more seconds. Repeat this until chocolate is melted.
9)Now remove the mould from fridge. The white chocolate must have hardened now. Take melted dark chocolate and spread all over the mould. Make sure to spread all over the sides of the mould as well.
10)Reserve some chocolate for the topping as well. Once it is spread, return it to fridge and allow it to set for 10 to 15 minutes.
11)Once chocolate is set, remove from fridge. Now spread the kunafa filling over the chocolate generously. Spread evenly.
12)Now take the remaining chocolate and pour it over the kunafa.
13)Spread evenly using spatula. Now place this in fridge for 2 hours. I leave it overnight.
14)Now the chocolate is hardened and the chocolate is set.
15)At the time of de moulding, gently remove from mould and wrap with aluminium foil and store in fridge.
Expert Tips
- Toast the kataifi in butter until golden brown and crispy.
- You can also add food coloring like red, green to the melted milk chocolate and make your splash even more colorful.
- Melt the chocolates either in the microwave or using a double boiler method.
- Coat the mould with melted dark chocolate and remove the excess chocolate by tapping it upside down.
- Add chopped pistachios or other nuts to the filling for an added crunch. Add the filling to the chocolate base, then add more melted chocolate on top and smoothen it evenly. Let it refrigerate for 4 to 5 hours.
Storage & Serving
To refrigerate kunafa chocolate, cover it with aluminium foil or parchment paper or transfer to an airtight container and store it for a week.
For longer storage, freeze it for up to 1 to 2 months. Thaw overnight before serving. The kunafa chocolate can be enjoyed on its own and also perfect for gifting.
FAQ
If you don't find kataifi pastry, then substitute with very fine thin vermicelli.
Absolutely ! If you prefer a more sweet taste, then milk chocolate works well.
The key is buttering and frying the kataifi well. It should be roasted till golden brown before adding other ingredients.
Yes, you can try with other spreads of your choice like peanut butter, almond butter or hazelnut butter.
Yes, you can use small chocolate molds. It is the perfect size for gifting and snacking.
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Dubai Kunafa Chocolate Recipe
Equipment
Ingredients
For Filling
- 3 cups Kataifi (kunafa dough)
- 3 tablespoon Unsalted Butter
- 250 grams Pistachio Butter
- ½ cup Confectioners sugar
- 2 tablespoon Tahini
- ¼ teaspoon Salt
For Outer Coating
- 500 grams Dark chocolate chopped
- ¼ cup White Chocolate Chips
Instructions
- Slightly crush kataifi with your hands or scissors. Heat butter in a pan, add in the crushed kataifi and toast on low heat till golden brown. Keep mixing so it gets evenly fried and golden brown. Remove this to a bowl and set aside to cool for 5 to 10 minutes.
- Once the mixture is cooled slightly. Add in pistachio butter, tahini, powdered sugar, salt, and mix really well. Taste the filling and adjust the sugar accordingly. Some pistachio butter has sugar added, if you are using sweetened pista butter, you can skip the sugar.
- Take white chocolate chips in a microwave safe bowl. Place this in microwave and cook for just 10 to 20 seconds. Mix well so the chocolate is melted. If it is not melted, return back to microwave and heat for another 10 more seconds.
- Now take your kunafa chocolate mould. Use a fork or spoon to take the melted white chocolate and drizzle over the mould. Place the mould in fridge for 5 minutes.
- Meanwhile melt the dark chocolate. Take dark chocolate in a microwave safe bowl. Place this in microwave and cook for just 10 to 20 seconds. Mix well so the chocolate is melted. If it is not melted, return back to microwave and heat for another 10 more seconds. Repeat this until chocolate is melted.
- Now remove the mould from fridge. The white chocolate must have hardened now. Take melted dark chocolate and spread all over the mould. Make sure to spread all over the sides of the mould as well. Reserve some chocolate for the topping as well. Once it is spread, return it to fridge and allow it to set for 10 to 15 minutes.
- Once chocolate is set, remove from fridge. Now spread the kunafa filling over the chocolate generously. Spread evenly. Now take the remaining chocolate and pour it over the kunafa. Spread evenly using spatula. Now place this in fridge for 2 hours. I leave it overnight.
- At the time of de moulding, gently remove from mould and wrap with aluminium foil and store in fridge.
Nutrition
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