Dubai Chocolate Hearts
The “Dubai Chocolate” is a viral confection known for its rich combination of crispy kataifi pastry and creamy pistachio filling, all encased in a chocolate shell. Recreating this treat in a heart-shaped mold makes for a delightful Valentine’s Day gift.
I tried the viral Dubai Chocolate, and I knew right away I had to make it at home. Every year for Valentine’s Day, I have a tradition of giving my husband homemade chocolates with different fillings, and this year, I wanted to surprise him with this one.
The first time I tasted it, it was made with milk chocolate, but I found it a bit too sweet. Since we both love dark chocolate, I decided to go with that instead. I also used a heart-shaped mold to make it extra special for Valentine’s Day.
The crispy kataifi mixed with creamy pistachio paste, all wrapped in rich dark chocolate, turned out absolutely perfect.
Why is this the best recipe?
- Perfect Crunch & Creamy Filling – The crispy toasted kataifi adds a delightful crunch, while the pistachio and tahini paste create a smooth, nutty richness inside the chocolate shell.
- Rich Dark Chocolate Shell – Using dark chocolate balances the sweetness and enhances the deep, luxurious flavor, making each bite decadent and satisfying.
- Simple & Foolproof – With easy-to-follow steps, this recipe ensures a professional-quality dessert without complicated techniques. The silicone mold helps achieve a beautiful diamond heart shape effortlessly.
- Elegant & Gift-Worthy – The gorgeous heart-shaped design makes these chocolates perfect for Valentine’s Day, anniversaries, or special gifts, offering a unique and gourmet chocolate experience.
Ingredients and substitutes
- Dark Chocolate – Provides a rich, deep flavor and firm shell. You can substitute with milk chocolate for a sweeter taste or white chocolate for a creamy variation.
- Kataifi Pastry – Adds a signature crispy texture. If unavailable, use shredded phyllo dough or crushed crispy wafer cookies for a similar crunch.
- Unsalted Butter – Enhances the crispiness of the kataifi. You can swap it with ghee for a more traditional Middle Eastern flavor or coconut oil for a dairy-free option.
- Pistachio Paste (sweetened) – Brings a rich, nutty flavor. If unavailable, use almond paste for a mild alternative or cashew paste for a creamy texture. If you do not get sweetened pistachio paste, you can add 2 tbsp condensed milk.
- Tahini Paste – Adds depth and creaminess. Substitute with almond butter or cashew butter for a milder nutty taste, or omit it if preferred.
Step-by-step: Dubai Chocolate Hearts
- Toast the kataifi /Kanafeh: Cut the kanafeh pastry into small pieces. Heat a frying pan over medium heat, add butter, and toast the kataifi until golden and crisp.
- Prepare the Filling: Add the pistachio and tahini pastes to the toasted kataifi. Stir well to combine, then let the mixture cool completely.
- Coat the Mold with Chocolate: Pour melted dark chocolate into a diamond heart silicone mold, ensuring it coats all sides. Turn the mold upside down to remove excess chocolate, then chill for a few minutes until set.
- Assemble the Chocolate Hearts: Fill each chocolate shell with the cooled kataifi-pistachio mixture, leaving a small gap at the top. Cover with more melted chocolate to seal. Chill in the refrigerator until fully set.
- Unmold and Serve: Carefully remove the chocolates from the mold. Enjoy or store in an airtight container until ready to serve.
Dubai Chocolate Hearts
The "Dubai Chocolate" is a viral confection known for its rich combination of crispy kataifi pastry and creamy pistachio filling, all encased in a chocolate shell. Recreating this treat in a heart-shaped mold makes for a delightful Valentine's Day gift.
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Ingredients
- 200 g (7 oz) Dark chocolate or milk chocolate melted
- 150 g (5 oz) Kataifi pastry finely chopped
- 50 g (3 tbsp) Unsalted butter
- 80 g (⅓ cups) Pistachio paste sweeten
- 20 g (2 tbsp) Tahini paste
Method
- Toast the kataifi / Kanafeh: Cut the kanafeh/kataifi pastry into small pieces. Heat a frying pan over medium heat, add butter, and toast the kataifi until golden and crisp.150 g Kataifi pastry, 50 g Unsalted butter
- Prepare the Filling: Add pistachio paste and tahini paste to the toasted kanafeh. Stir well to combine, then let the mixture cool completely.80 g Pistachio paste , 20 g Tahini paste
- Coat the Mold with Chocolate: Pour melted dark chocolate into a diamond heart silicone mold, ensuring it coats all sides. Turn the mold upside down to remove excess chocolate, then chill for a few minutes until set.200 g Dark chocolate or milk chocolate
- Assemble the Chocolate Hearts: Fill each chocolate shell with the cooled kataifi-pistachio mixture, leaving a small gap at the top. Cover with more melted chocolate to seal. Chill in the refrigerator until fully set.
- Unmold and Serve: Carefully remove the chocolates from the mold. Enjoy or store in an airtight container until ready to serve.
Notes
- Toast the knafeh / fataifi properly – Make sure to cut the knafeh into small pieces before toasting. Toast it over medium heat with butter, stirring constantly until golden and crispy. This prevents any raw, chewy bits.
- Let the filling cool completely – After mixing the pistachio paste and knafeh/fataifi, let it cool completely before filling the chocolates. This prevents melting the chocolate shell and helps the filling stay firm.
- Use good quality chocolate – Since chocolate is the main ingredient, use a high-quality dark chocolate (at least 60% cocoa) for a rich and smooth finish.
- Thin chocolate shell for a perfect bite – When coating the mold, swirl the melted chocolate around, then invert the mold to remove excess. This ensures a thin but sturdy shell that isn’t too thick.
- Chill between layers – After coating the mold with chocolate, chill for a few minutes before adding the filling. After sealing with more chocolate, chill again to set completely before unmolding.
- Tap the mold to remove air bubbles – Once you pour in the chocolate, gently tap the mold on the counter to remove any trapped air bubbles for a smooth, professional look.
- Use a silicone mold for easy unmolding – A silicone mold makes it easy to pop the chocolates out without breaking them. If using a plastic mold, freeze for a few minutes before unmolding.
- Work in a cool environment – Avoid making chocolates in a warm kitchen, as heat can melt the chocolate before it sets. If needed, refrigerate between steps to keep everything firm.
- Don’t overfill the chocolates – Leave a small gap at the top when adding the filling so the final layer of chocolate seals properly without spilling over.
- Store correctly for the best texture – Keep the chocolates in an airtight container at cool room temperature. If refrigerating, let them sit out for a few minutes before eating to bring back their best texture.
Equipment you will need
Nutrition
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Frequently asked questions
Store them in an airtight container in a cool, dry place for up to 1 week. If it’s warm, keep them in the fridge, but let them sit at room temperature for a few minutes before serving. You can make the chocolates a few days in advance and store them until ready to serve or gift.
For the Dubai Chocolate recipe, using unsweetened pistachio paste is best since the chocolate coating already adds enough sweetness. If your paste is unsweetened and you prefer a slightly sweeter filling, you can mix in a bit of powdered sugar or honey.
Yes, if you don’t have pistachio paste, you can try almond paste or cashew paste, but the flavor will be different. Pistachio gives the most authentic taste.
If the shell is too thick, try swirling the chocolate around and pouring out the excess before chilling. If it’s too thin, add a second layer once the first has set.
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Made these for Valentine’s Day and they were a total hit. That ganache filling? Chef’s kiss.
Aww thank you, Reema! That ganache gets everyone—glad they made your Valentine’s extra sweet ?
These were a bit tricky to unmold the first time, but worth it! I tempered the chocolate the second time and they came out glossy and perfect.
Nice one, Jacob! Yep, tempering makes all the difference. Glad you stuck with it!
I made these with my daughter and she had so much fun painting the molds. Great holiday project!”
That’s so sweet, Anika! Love that you turned it into a fun family activity.
Can I use dark chocolate with orange zest for the filling? I want to try a citrus version.
Oooh yes, David! Dark chocolate + orange zest sounds amazing. Let me know how it turns out!
These were so elegant and rich—perfect for gifting. My sister thought I bought them from a chocolatier!
That’s the goal, Yasmin! So happy they impressed—homemade gifts are the best kind.