Description
Dubai Chocolate Strawberries are a refreshing and delicious dessert inspired by the rich, vibrant flavors of the popular Dubai Chocolate Bar that has taken the world by storm.
This homemade, easy recipe consists of layers of pistachio-kataifi mixture, rich dark chocolate, and fresh juicy strawberries, creating a delightful fusion of flavors and textures.
Ingredients
Scale
- 1 pound fresh strawberries (washed, stemmed and thinly sliced)
- 1 cup (8 oz) shelled unsalted pistachios
- 180 grams white chocolate
- 1/4 cup tahini
- 200-220 grams kataifi (half of the average bag)
- 400 grams of dark chocolate (72% cocoa)
- 1 1/2 tablespoons coconut butter
Instructions
- Place the pistachios in a grinder and grind until they become a fine powder.
- Melt the white chocolate: place it in a glass bowl over a pot filled with boiling water, stirring occasionally until fully melted. Set aside for 3–4 minutes to cool slightly.
- Add the ground pistachios and tahini to the melted white chocolate and mix well.
-
Thaw the kataifi on the counter at room temperature for 2–3 hours before using.
- Chop the kataifi dough finely with a sharp knife.
- Spread the chopped kataifi on a baking sheet and bake in a preheated oven at 320°F for 30–35 minutes, stirring every 10 minutes, until golden brown.
- Add the toasted kataifi to the pistachio-white chocolate mixture and mix until well combined.
- Melt the dark chocolate: place it in a glass bowl with the coconut oil over a pot of boiling water, stirring occasionally until melted.
Layering Instructions:
- Add a layer of melted chocolate to the bottom of your mold or serving dish.
- Place a layer of sliced strawberries over the chocolate.
- Drizzle more melted chocolate over the strawberries.
- Spoon in a mixture of kataifi (shredded phyllo) and crushed pistachios on top of the chocolate layer.
- Repeat the process by adding a second layer of sliced strawberries, another drizzle of chocolate, and a generous spoonful of the crunchy pistachio cream on top!
Notes
- The chocolate is the main ingredient, so the better the quality, the better the final result. Opt for artisan chocolate or chocolate with a high cocoa percentage for dark chocolate. If you’re using white chocolate, make sure it’s not overly sweet and has a creamy texture.
- Temper your chocolate if you're aiming for a glossy, professional finish. Tempering will give it a smooth, shiny look and a satisfying snap when broken.