Dubai-Style Chewy Chocolate Mochi
This recipe is for making Dubai-style chocolate mochi, featuring a chewy marshmallow shell and a rich, moist pistachio filling.
📝 Editor's Notes
This recipe presents Dubai-style chocolate mochi, harmonizing a chewy marshmallow shell with a rich pistachio filling. The deep flavors from premium ingredients and the delightful crunch of kadaif are truly captivating. While precise temperature control is key, following the steps carefully will allow you to create this special dessert at home.
🛒 Ingredient Tips
Using high-quality ingredients, such as Valrhona cocoa powder or Callebaut chocolate, will enhance the depth of flavor. Kadaif can be easily found at Middle Eastern grocery stores; if unavailable, you can substitute it with lightly fried thin vermicelli noodles. Pistachio paste is central to this mochi, so don't hesitate to use a high-quality product. The freshness of the ingredients is key to the taste.
🥘 Ingredients
👨🍳 Cooking Points
When melting marshmallows, it's crucial to do so slowly over low heat, only until about 90% melted. Be careful not to overheat, as it can make the shell tough. After adding the powders, mix quickly and thoroughly to ensure a smooth, chewy shell. Since oven specifications vary, rely on a golden-brown color rather than strict timing when baking kadaif to achieve a crispy texture.
👨🍳 Directions
- 1
Sift together 10g of skim milk powder and 20g of Valrhona cocoa powder, which are ingredients for the marshmallow shell, and set aside.
- 2
In a non-stick pan, melt 30g of unsalted butter over the lowest heat. Once the butter is fully melted, add 200g of marshmallows and continue to stir over low heat until about 90% of the marshmallows are melted.
- 3
When the marshmallows are about 90% melted, turn off the heat, add the pre-sifted powders (Valrhona cocoa powder, skim milk powder), and mix quickly until smooth and no lumps remain.
- 4
Once the powders are fully incorporated, immediately pour the mixture onto a Teflon sheet and spread it flat. Let it cool until it reaches a lukewarm temperature, suitable for handling while you prepare the filling.
- 5
Roughly chop 30g of roasted pistachios, an ingredient for the filling, and set aside.
- 6
Place 130g of kadaif in a bowl. Melt 43g of unsalted butter in the microwave, then pour it evenly over the kadaif and mix well. Spread the kadaif thinly and evenly on a baking sheet and bake in a 160°C oven for 13 minutes.
- 7
In a large bowl, combine 57g of Callebaut white couverture chocolate, 148g of pistachio paste, and 2g of fine sea salt. Microwave for 20 seconds, three times, stirring well with a spatula after each interval until the white chocolate is completely melted and the mixture is smooth and lump-free.
- 8
Add the baked kadaif and 30g of chopped pistachios to the melted chocolate/paste mixture and mix well to complete the filling.
- 9
Divide the prepared filling into 10 portions, each weighing approximately 35-38g, using a 5cm (approx 2-inch) scoop. Freeze them for 20-30 minutes to firm up so they can hold their shape. Then, wearing gloves, roll them into smooth balls and store them in the freezer until ready to use.
- 10
Lightly grease a scraper and your gloved hands. Divide the cooled, lukewarm marshmallow dough into 10 equal portions, each weighing approximately 25g. Flatten each portion of dough, place a frozen filling ball in the center, and carefully wrap the dough around the filling, ensuring no air is trapped inside. Finally, roll the mochi gently between your palms to ensure an even thickness.
- 11
Roll the finished mochi entirely in Valrhona cocoa powder to complete.
💡 Tips
When melting marshmallows, use a non-stick pan and melt them slowly over the lowest possible heat to prevent sticking and minimize loss.
When adding the powders to the melting marshmallows, turn off the heat when the marshmallows are about 90% melted. Add the powders immediately and mix quickly to prevent the mochi shell from hardening too fast and becoming tough.
If you're baking a large quantity of kadaif, the baking time may vary. Instead of strictly adhering to the time, check for an even golden-brown color and stir occasionally to ensure uniform browning.
Dubai-style chocolate mochi can become hard when cold, so it's best enjoyed at room temperature for a softer texture. The generous amount of pistachio paste keeps it moist, and since the quality of ingredients significantly impacts the taste, choosing high-quality ingredients is crucial.
🥢 Who This Is For
This dessert is perfect for enjoying with loved ones on special occasions. Its sweet and chewy texture, coupled with the rich pistachio flavor, creates a fantastic pairing with coffee or tea. It also makes an excellent choice for entertaining guests.
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