A vibrant twist on classic fudge, Dubai Chocolate Fudge layers pistachio-rich sweetness, silky chocolate ganache, and a crisp kataifi topping for texture and flair. This recipe brings an elegant, viral dessert to the home kitchen while sticking to simple techniques and everyday tools. The result is indulgent, showstopper-worthy, and surprisingly easy to make — perfect for gifting, parties, or a delicious weekend project focused on cooking, recipes, bon apetit.
Key takeaways
- Layered technique creates contrast between creamy and crunchy textures.
- Pistachio cream infuses every layer for a consistent, nutty profile.
- Minimal equipment and microwave-friendly melting make this accessible to home cooks.
- Customizable topping lets the treat lean sweet, salty, or bright with freeze-dried fruit.
This post follows a clear, step-by-step approach to recreate Dubai Chocolate Fudge while offering practical tips to ensure success. The instructions are ideal for anyone exploring cooking, recipes, bon apetit and looking for a dessert that feels gourmet without the fuss.
Ingredients at a glance
- Fudge base: 12 ounces white chocolate chips, 1 (14-ounce) can sweetened condensed milk, 1/3 cup pistachio cream, 1/4 teaspoon vanilla, 1/8 teaspoon almond extract (optional)
- Chocolate ganache: 8 ounces semi-sweet chocolate chips, 1/4 cup heavy cream
- Kataifi topping: 2.5 ounces kataifi, 1 tablespoon salted butter, 4 ounces pistachio cream (+ 2 tablespoons cornstarch if pistachio cream is runny)
- Finish: 1/4 cup roughly chopped salted pistachios, 1/2 cup freeze-dried strawberries (optional)
Step-by-step method
- Prepare the pan. Line a 9-by-9-inch baking pan with parchment or wax paper, leaving an overhang for easy removal.
- Make the pistachio fudge layer. In a microwave-safe bowl combine white chocolate chips, sweetened condensed milk, and 1/3 cup pistachio cream. Microwave in 30-second increments, stirring between bursts, until the mixture is smooth. Mash any remaining chips into the warm mixture. Stir in vanilla and, if desired, 1/8 teaspoon almond extract to enhance the pistachio flavor. Work quickly and press the mixture evenly into the prepared pan with a rubber spatula.
- Prepare the ganache. Combine heavy cream and semi-sweet chocolate chips in a microwave-safe container. Heat in short bursts (about 30 seconds total may be enough) and stir patiently until velvety smooth. Spread the ganache over the chilled pistachio layer and refrigerate briefly while preparing the topping.
Make the signature crunchy topping
Kataifi is a shredded pastry dough that toasts beautifully and gives Dubai-style chocolate its iconic crunch. Toast 2.5 ounces of kataifi in 1 tablespoon of melted butter over medium heat, stirring until golden brown, about five minutes. Transfer to a bowl and stir in 4 ounces of pistachio cream. If the pistachio cream is thin, add 2 tablespoons cornstarch to help the mixture hold shape. The result should be a green, slightly sticky "haystack" that is easy to dollop.
Assemble and finish
- Remove the pan from the fridge and gently drop spoonfuls of the kataifi mixture over the ganache. Spread carefully to avoid smudging the chocolate layer.
- Sprinkle roughly chopped salted pistachios over the top for crunch and contrast. Optionally add crumbled freeze-dried strawberries for a bright, slightly acidic pop of flavor that balances the sweetness.
- Chill the assembled fudge until fully set, about 30 minutes or until firm. Lift from the pan using the parchment overhang and cut into bite-sized squares (the original suggests 64 1-inch pieces, but sizes can be adjusted).
Tips for consistent results
- Microwave melting: Heat in short increments and stir well. Residual heat will melt remaining chips without overcooking the chocolate.
- Almond extract is optional but elevates the pistachio notes without making the dessert taste like almonds.
- Kataifi alternatives: Prepackaged kataifi is convenient, but a homemade shredded batter can be used if preferred.
- Storage: Keep the fudge refrigerated for up to a week or freeze for longer storage. Bring to room temperature for a few minutes before serving for the best texture.
- Presentation: Cut into uniform squares and arrange on a platter sprinkled with extra pistachios and a few crushed freeze-dried strawberries for a professional look.
Inspiration and variations
This recipe is a canvas for creativity. Swap the pistachio cream for hazelnut spread for a different nut profile, or add a pinch of cardamom to the pistachio layer for a Middle Eastern twist. For a richer chocolate contrast, use dark chocolate ganache. Each variation still celebrates the core idea of combining textures and balanced flavors that define cooking, recipes, bon apetit.
Parting thoughts
Dubai Chocolate Fudge proves that elevated desserts can be approachable. With a few pantry staples, a microwavable ganache, and a crunchy kataifi topping, home cooks can create a refined treat that delights both the eye and the palate. Repeating the simple steps and small tips will build confidence and invite experimentation, making this an ideal recipe for anyone focused on cooking, recipes, bon apetit.
This article was created from the video Dubai Chocolate Fudge with the help of AI.
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