strawberry dubai chocolate bundles
Serves: 12
Time: 1 hour
Browse all my recommended tools in one place: Complete Kitchen Collection.
Chefs Knife
Cutting Board
Sheet Tray
1/4 Cup Cookie Scoop
Small Microwave Safe Bowl
* Note: This post contains affiliate links, meaning I get a small commission from purchases made through the links. It is at no cost to you, but it’s a small way to help keep dinner, sorted going. Thanks for your support!
What I’d definitely NOT do:
use a cutting board to cut your strawberries that smells like onions/garlic. Oh wait I did do this and ruined a whole batch. Don’t be like me…
overheat the chocolate as it will seize/harden: if this does happen, boil some water and very slowly (1-2 tsp at a time) whisk into the chocolate vigorously until the mixture is smooth again.
skip the coconut oil: you cannot taste it and it makes the chocolate easier to manage and slightly thinner so you don’t have to use quite as much.
Kataifi: make sure to use toasted for best results - if you can’t find it, use regular and pop it on low heat in a frying pan, stirring constantly for a few minutes until golden.
To store: keep in a large bag or container in the freezer.
Make it DF: ❌ it seems like most pistachio creams do contain milk powder but if you can find one please drop it in the comments to share!
Make it GF: ❌ it does appear there are gf kataifi doughs available but I have not tested with them.
For the filling:
1 1/2 lbs strawberries (about 2 1/2 cups chopped)
1 cup pistachio cream
1/2 cup toasted kataifi*
For the coating:
1 tbsp coconut oil
~400g dark chocolate
To finish:
1/4 cup freeze dried strawberries
2 tbsp pistachios
prep your filling
de-stem and roughly chop strawberries.
in a medium bowl, mix together 1 cup pistachio cream and 1/2 cup toasted kataifi. Mix well, then add in strawberries and mix gently until incorporated.
assemble
line a sheet tray (that will fit in your freezer) with parchment paper. Scoop 1/4 cup scoops onto your sheet tray and then freeze for 30 minutes or until firm.
finish
finely chop freeze dried strawberries and pistachios (if using) and set aside.
add 400g chocolate and 1 tbsp coconut oil to a microwave safe bowl and melt in microwave in 30 second increments, stirring well each time (do not over heat as your chocolate can seize - see notes above if this happens).
remove bundles from freezer and one at a time, dip in chocolate and use a fork to scoop out, dripping off any excess you can. Place back on sheet tray and sprinkle with strawberries and/or pistachios. Repeat with all pieces and then return to freezer for a few minutes to harden the chocolate.
for best results let thaw for 3-ish minutes before eating.
Hi Rachel, I didn’t think I liked Dubai chocolate but this recipe looked good so I tried it. They are amazing! Thank you! One question: should I continue to store them in the refrigerator until ready to serve?
Omg yum! Another excellent use for freeze-dried strawberries! 😊