Dubai Chocolate Bar with Homemade Pistachio Cream Recipe
This Dubai Chocolate Bar with Homemade Pistachio Cream is a decadent layered dessert featuring smooth semisweet chocolate, creamy homemade pistachio filling, and a crunchy kataifi pastry topping. Perfect for chocolate lovers craving a unique and elegant treat, this recipe combines rich flavors with a satisfying texture contrast. The bar is chilled and frozen during preparation to achieve perfect layers and firmness.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Middle Eastern
Ingredients
Chocolate Layers
- 2 cups semisweet chocolate chips, divided
- 2 tablespoons tahini (divided)
- 2-3 tablespoons coconut oil, vegetable oil, or melted butter (divided)
Pistachio Cream
- 1 cup pistachios
- 3 tablespoons powdered sugar
- 1 tablespoon tahini
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/3 cup melted white or vanilla chips
- 2-3 tablespoons coconut oil or melted butter
Kataifi Crunch Topping
- 1/2-1 cup kataifi pastry
- 1 tablespoon butter
- 2 teaspoons sugar
- Pinch of salt
- 2 tablespoons finely chopped pistachios
Instructions
- Prepare the pan: Line a loaf pan with parchment paper, allowing some overhang on the edges to easily lift the chocolate bar out once set.
- Toast kataifi pastry: Break the kataifi into small pieces. In a skillet, toast it with butter, sugar, and salt over medium heat until it turns lightly golden and crisp. Remove from heat and let the kataifi cool completely.
- Melt white chocolate for decoration: In a microwave-safe bowl, melt the white chocolate chips with a small amount of coconut oil or melted butter in short bursts, stirring until smooth. Set aside for drizzling later.
- Melt the first chocolate layer: Combine 1 cup of semisweet chocolate chips with 1 tablespoon tahini and 1-2 tablespoons coconut oil in a microwave-safe bowl. Heat in short bursts, stirring until smooth and fully melted.
- Layer white chocolate and first chocolate: Drizzle some of the melted white chocolate into the lined loaf pan. Freeze briefly to set. Then pour in the melted semisweet chocolate layer over the white chocolate. Freeze this layer for 10 minutes to firm up.
- Make pistachio cream: In a blender or food processor, combine the pistachios, melted white chocolate or vanilla chips, powdered sugar, 1 tablespoon tahini, vanilla extract, salt, and 2-3 tablespoons coconut oil or melted butter. Blend until the mixture becomes smooth and creamy.
- Add pistachio cream: Spread the creamy pistachio mixture evenly over the chilled semisweet chocolate layer in the loaf pan.
- Add kataifi crunch and pistachios: Sprinkle the cooled toasted kataifi pastry and chopped pistachios over the pistachio cream. Press gently to adhere the topping.
- Melt remaining chocolate layer: Melt the remaining 1 cup semisweet chocolate chips with remaining tahini and oil in short microwave bursts until smooth. Pour this final chocolate layer over the kataifi topping to seal the bar.
- Set the chocolate bar: Refrigerate the completed bar for 1 hour until fully set and firm. Slice into 12 servings and enjoy this rich, textured chocolate pistachio treat.
Notes
- Use parchment paper with overhang for easy removal and clean slicing of the chocolate bar.
- Toast kataifi on medium heat to avoid burning and achieve a crisp texture.
- Melting chocolate in short bursts in the microwave prevents overheating and seizing.
- Freeze layers briefly to help them set firmly before adding the next layer for clean divisions.
- If you cannot find kataifi pastry, shredded phyllo dough can be a substitute for the crunchy topping.
- Store the chocolate bar in the refrigerator to maintain firmness and freshness.
- This dessert works well as an elegant gift or for special occasions due to its layered presentation and luxurious flavors.
