Dubai chocolate is has gone viral this year, so we knew we had to put a GH twist on this deliciously crunchy pistachio treat, so you don't have to wait weeks to find a bar of the chocolate in stock!
The original recipe is in a bar form, but we've gone for truffles as we know not everyone has a chocolate bar mould lurking in their kitchen cupboards! We've also used a cheat's ingredient to replicate the crunch in the original bar - and it's much easier to find in the shops than the Kataifi pastry traditionally used in the bar.
This recipe is really easy to make, and tastes even better. Now we understand why it's gone viral!
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Yields:
25 - 30 serving(s)
Prep Time:
30 mins
Cook Time:
5 mins
Total Time:
35 mins
Ingredients
150g
white chocolate, finely chopped
50ml
double cream
100g
unsalted pistachios, ground to a medium-fine texture
100g
bitesize shredded wheat (we used Nestle)
large pinch flaked sea salt
250g
milk chocolate, finely chopped
Directions
Step 1Put the white chocolate and cream into a medium heatproof bowl and melt over a pan of barely simmering water, stirring occasionally. Remove from heat and leave to cool, then stir in the shredded wheat, ground pistachio's and flaked sea salt. Cover and chill until firm, about 2hr.
Step 2Line a large baking sheet with baking parchment. Using a teaspoon or melon baller, scoop out slightly heaped portions of the chocolate mixture and roll into balls. Arrange on the lined tray and chill again until firm, about 1hr.
Step 3Melt milk chocolate in a medium heatproof bowl set over a pan of barely simmering water. Remove bowl from heat and stir until smooth. Leave to cool for 2min.
Step 4Working one at a time, drop a truffle into the melted chocolate, quickly roll to coat and lift out with a fork. Return to lined tray. Repeat until all the truffles are coated, then chill again until firm, about 2hr. Serve.
GH TIP:
Should Dubai chocolate be refrigerated? We recommend refrigerating any Dubai chocolate to ensure the chocolate keeps its lovely snap, but if you prefer your chocolate on the softer side, you can bring it out of the fridge for 5-10 minutes before eating.
Want to know which shop-bought brand is the best? From LIDL to Lindt, read our review on which one is the best one to buy.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
Mel is the Senior Food & Drink Writer for Good Housekeeping UK, covering all the delicious new product launches that come her way, writing about food and drink topics, and curating gift guides for the best foodie products to buy. Alongside that, she can be found developing and creating cocktails for GH and holds her WSET Level 2 in Wine and Spirits. She was part of the Good Housekeeping Institute food testing team for over four years before moving over to the digital side, so knows a thing or two about great food products. You'll find her scouring the supermarket shelves in her spare time for new and exciting ingredients to experiment with in her kitchen.
