Dubai Chocolate Recipe
Dubai Chocolate Recipe: a no-bake, festive treat blending gourmet cocoa, Middle Eastern spices, and a hint of rose water for an easy, homemade dessert that’s both decadent and indulgent.
Ingredients
- dark chocolate (70% cocoa; Valrhona or Lindt recommended)
- unsalted butter (or vegan coconut oil)
- heavy cream (or oat milk for plant-based)
- powdered sugar, sifted (substitute coconut sugar for lower GI)
- ground cardamom (freshly ground for best aroma)
- fine sea salt
- rose water (optional but authentic touch)
- shelled pistachios, roughly chopped (reserve a few for garnish)
- orange zest (optional, adds brightness)
Instructions
- In a heatproof bowl, combine the chopped dark chocolate, butter, and cream. Set it over a pan of barely simmering water—avoid steam escaping into the bowl. Stir until silky smooth.
- Remove from heat; whisk in powdered sugar, cardamom, sea salt, and rose water until fully incorporated. The ganache should be glossy and thick.
- Stir in orange zest if using, then gently fold in all but a tablespoon of chopped pistachios. This adds texture inside each bite.
- Cover the bowl with plastic wrap, pressing it directly onto the ganache surface to prevent a crust. Chill for at least 30 minutes, until firm but scoopable.
- Line a baking sheet with parchment paper. Scoop heaping teaspoons of ganache and roll quickly between your palms to form smooth truffles—don’t overwork or they’ll melt.
- Roll each truffle in the reserved pistachio pieces, pressing lightly so they stick.
- Arrange chocolates on the lined sheet and chill for another 15 minutes to set completely.
- Transfer to an airtight container and keep refrigerated until serving.
Notes
I discovered that warm hands make the ganache cling too much—chill your palms under cold water before rolling. Also, if your kitchen is humid, pop the ganache back in the fridge between scooping batches. A tiny pinch of sea salt on top of each truffle balances the sweetness beautifully. For an elegant twist, serve on a slate board dusted with edible gold flakes or alongside my Easy Baklava Bites.
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