dubai pistachio truffles;
Have you heard of the viral Dubai chocolate bars? These are a gourmet chocolate bar trend that’s taken the world by a storm. Typically, Dubai chocolate refers to a chocolate bar filled with pistachio cream staccato with a very thin and crispy spun phyllo dough throughout. It makes for a delicious combination of chocolate and pistachio, and some satisfying textures with creamy chocolate, rich pistachio flavor, and thin, crunchy fibers throughout. I took the flavor and textures and made Dubai pistachio truffles!
I have found pistachio to be an acquired taste in desserts for me over the years. Never hated it, but it wasn’t a favorite. Give me a pistachio nut–yum! Though the work to shell pistachios always made me question if it was worth it. But in desserts? It’s a mild flavor, and I think I just grew into it. But it’s definitely a favorite now. Dubai pistachio truffles might rival raspberry Chambord truffles as a favorite now!
For Dubai pistachio truffles, you’ll need pistachio cream. Pistachio cream is technically different than pistachio butter. Pistachio butter tends to be pure pistachios maybe with a little bit of oil or salt, while pistachio cream is a super smooth dessert spread. It usually has sugar added and is more consistently smooth and creamy. So no lumps of pistachio.
You’ll need pistachio cream, which is technically different than pistachio butter.
secret to success
I got mine from Costco, but your mileage may vary. I don’t think it’s a staple product, but hey, it’s super popular these days so what do I know? I rather expect some of the higher-end stores are more likely to carry it (maybe Whole Foods, maybe Sprouts, etc.) Not sure if its popularity makes it easier to find or harder—I know midway through the year, it was hard to find because everyone wanted to get their hands on or make Dubai chocolate bars!
When it comes to Dubai pistachio truffles, it’s really a Dubai-flavored take on my “nougat”. “Nougat” gets quotes because it’s really a 2-ingredient hack that makes the perfect chewy texture with…all the elbow grease of mixing two ingredients. No cooking, no stovetop, no nothing. It boggles my mind, and I love it.
Here’s the trick. I mix marshmallow fluff with a nut butter. I don’t know the science, but it seems the fats in the nut butter mix and form the perfect texture. Soft and very, very mildly chewy, but not sticky. The “nougat” should be easy to handle and roll into balls.
You will break some of the strands of kataifi dough, but mix the ingredients the right order to make sure you keep that satisfying crunch!
secret to success
In this case, for Dubai pistachio truffles, I find the order of mixing matters. I always start with the marshmallow fluff. Add that to your bowl, and this time I add the toasted kataifi dough and give it a quick stir. I find this works better because it distributes the crunchy strands a bit. Once you add the pistachio cream and mix, the texture will thicken some and we don’t want to obliterate the kataifi crunch.
Do try to be gentle as you stir. You will break the kataifi dough, but you want some of that satisfying crunch in every bite of your Dubai pistachio truffles. So even when you do add the pistachio cream, try to fold the mixture gently, but don’t drive yourself crazy over it.
Once you mix it together, roll into tsp-sized balls and set on parchment paper or sheet pan. You can refrigerate the dough but weigh the pros and cons. Refrigeration makes the filling easier to coat in chocolate and keeps a rounded shape. If not refrigerated, it might droop slightly, but it’s not like it’s unidentifiable as a truffle.
However, a word of caution if you refrigerate. The temperature may affect your tempered chocolate or candy coating finish. For example, I noticed that even using a candy coating, I could tell the difference between the refrigerated balls and not. The room temperature fillings came out (shockingly) shiny (unfortunately, I was gifted this coating so I don’t actually know what brand it was). Whereas the refrigerated balls had more of a matte sheen.
A word of caution if you refrigerate the nougat prior to coating. It will retain a round ball shape slightly better but the temperature may affect your tempered chocolate or candy coating finish.
Secret to success
If you take the extra steps to temper chocolate, I highly recommend a room temperature filling for your Dubai pistachio truffles. If the nougat is chilled, it can throw your temper out of whack and cause streaking or pull the chocolate out of temper entirely.
Sprinkle with roughly chopped pistachios for an elegant finish. I like roasted and salted pistachios, because the tiny hint of salt just makes these Dubai pistachio truffles extra amazing, in my opinion.
To get the best crunch, serve as soon as possible! Taste testing is encouraged.
secret to success
Best served within 1-3 days. The Kataifi dough will lose some of its crunch slowly over time. Still enjoyable, of course, but less “Dubai” and more “pistachio truffle” if the kataifi doesn’t give that signature texture.
secrets to success;
Want all the best tips and tricks to make this recipe a success? Check out the blog post above to find out more!
more recipes;
Looking for other holiday recipes? Check out these fan favorites!
- Raspberry jelly rings are a classic jellied raspberry filling enrobed with dark chocolate. Often found near passover times, now you don’t have to wait until the stores carry them–make it yourself!
- Looking for other truffles to gift to your friends and family? My ultimate holiday truffle guide has over ten flavors of truffles you can make in your own kitchen! From three-ingredient truffles, to tempered chocolate and wacky flavors, find all the tips and tricks in one place!
- Want to take the stress out of holiday baking? The ultimate cookie dough: one cookie 6 ways is here to help! Make one cookie dough, but flavor it any way you want, so you have variety in your holiday cookie tin.
dubai pistachio truffles;
Ingredients
dubai pistachio nougat;
- ¼ cup pistachio cream
- ½ cup marshmallow creme
- ¼ cup kataifi dough toasted (I buy pre-toasted)
(option1) tempered chocolate truffles;
- colored cocoa butter optional, color(s) of choice
- 250 g couverture chocolate (like Callebaut 811)
(option 2) easy candy coated truffles;
- 250 g coating chocolate (like Ghirardelli coating wafers)
- 4-5 pistachios shelled, and roughly chopped
Instructions
dubai pistachio nougat;
- In a small bowl, add ½ cup marshmallow creme and ¼ cup toasted kataifi dough and give a quick, rough mix.
- Add ¼ cup pistachio cream and gently mix until combined. Color should be mostly mixed but an occasional streak of white is fine. The dough should be soft, but not overly sticky. It should be easy to roll a ball in your hands without leaving sticky residue.
(option 1) tempered chocolate truffles;
- Polish molds and prepare ingredients and workstation. Assemble your plastic bowl, chocolate, cocoa butter, silicone mat, etc. I use these polycarbonate molds and 250g of chocolate works great. However, the exact amount you need may depend on your molds. Note that silicone molds are not recommended because they retain heat and may mess with the temper. Your mileage may vary.
- Heat colored cocoa butter according to instructions and paint patterns on polished molds as desired.
- Reserve 50g of couverture chocolate (needs to be tempered and stable). In a small plastic bowl, add 200g of couverture chocolate and microwave in 30 second increments until it reaches 45°C / 113°F, stirring well between each stint.
- Once fully melted, add in 30g reserved chocolate (you may add up to 50g as needed). Continuously mix so the added chocolate melts via residual heat. The temperature should lower to 31°C / 88°F.
- Quickly add chocolate to the molds, pouring into all cavities. Tap on the counter to remove air bubbles, then turn over on top of a silicone mat or parchment paper so the chocolate runs out, leaving each cavity coated. Allow to set for 8-12 hours.
- Fill each cavity with nougat (there will probably be some leftover) to ⅝ full.
- Repeat the tempering process above to cap the truffles. If able, use a heat gun to warm the edges of your cavities prior to tempering. Then temper the chocolate and pour over the cavities, scraping off excess. Allow to set for 8-12 hours, then remove from molds. If properly tempered, they should come out easily from the polycarbonate mold.
(option 2) easy candy coated truffles;
- Roll nougat into 1 tsp balls and refrigerate for 30-60 minutes. Prepare a piece of parchment or wax paper on a flat surface to lay the dipped truffles on to set.
- Once filling is ready, add the coating chocolate to a small bowl and melt according to instructions. For Ghiradelli coating wafers, I microwave in 30 second increments, stirring between each until melted.
- Using a fork, dip each frozen truffle filling in chocolate, tap to remove excess chocolate, then transfer to the prepared parchment or wax paper. Depending on viscosity of your coating, it may slide right off or you may use a fork or knife to push it off the dipping fork. Microwave chocolate 10-15 seconds and stir if it needs to be warmed in between dipping.Optionally, while still setting, sprinkle with chopped pistachios.
1 Comments
Laura
December 30, 2025 at 9:30 am
Best Dubai chocolate truffle, hands down!