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Dubai Chocolate Recipe
This easy, no-bake Dubai Chocolate Recipe is a homemade, Middle Eastern–inspired dessert that’s both decadent and indulgent—perfect for gift boxes or an elegant after-dinner treat.
Full Recipe Introduction
Imagine sinking your spoon into a creamy, cocoa-rich fudge infused with warm cardamom, a hint of rose water, and studded with crunchy pistachios—this is my take on a Dubai Chocolate Recipe that’s earned rave reviews at every gathering. Inspired by flavors I first tasted wandering through the spice souks of Dubai, this dessert feels gourmet but is surprisingly simple. It’s naturally free of artificial colors, and you can tweak sweetness to your liking, making it feel a bit healthier than your typical chocolate bar. As a 50-year-old home cook, I adore serving this during cozy winter nights or festive celebrations like Eid or Christmas. Every batch seems to disappear faster than I can snap photos for my blog—honestly, it’s that irresistible.
Why You’ll Love This Recipe
- No oven needed—just melt, mix, chill, and slice.
- Ready in about an hour—15 minutes prep, 45 minutes chilling.
- Perfect for homemade gift boxes or potlucks.
- Decadent, melt-in-your-mouth texture with just the right chew.
- Infused with authentic Middle Eastern flavors—cardamom, rose water, saffron.
- Customizable: swap nuts, adjust sweetness, or go dairy-free.
- Uses pantry staples: cocoa powder, butter, sugar, cream.
- Impresses friends and family with minimal effort.
Ingredients
• 1 cup (240 ml) heavy cream (or coconut cream for dairy-free)
• 8 oz (225 g) dark chocolate chips (70% cocoa recommended)
• 2 tbsp unsalted butter, room temperature (vegan butter works too)
• ⅓ cup (35 g) unsweetened cocoa powder, sifted
• ½ cup (100 g) granulated sugar (or powdered sugar for smoother texture)
• 1 tsp ground cardamom (freshly ground pods if possible)
• 1 tsp rose water (look for a culinary grade brand)
• A pinch of saffron threads, soaked in 1 tbsp warm water (optional but authentic)
• ¼ cup chopped pistachios (plus extra for garnish)
• A light sprinkle of flaky sea salt (for contrast)
(Tip: weigh ingredients on a digital scale for consistency. Use high-quality chocolate for best flavor.)
Directions
- Prepare your pan. Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy removal later.
- Heat cream mixture. In a medium saucepan over low heat, combine heavy cream, butter, sugar, and cocoa powder. Whisk constantly until fully melted and smooth—about 3–4 minutes. You want it warm, not boiling.
- Add chocolate chips. Remove from heat, stir in dark chocolate chips until silky. If any chunks remain, cover and let sit for a minute before stirring again.
- Flavor it. Mix in cardamom, rose water, and saffron water. Taste—if you prefer it sweeter, add a tablespoon of powdered sugar.
- Transfer and garnish. Pour the mixture into your prepared pan, smoothing the top with a spatula. Sprinkle chopped pistachios and flaky sea salt evenly across the surface.
- Chill thoroughly. Pop the pan into the fridge for at least 45 minutes, or until the chocolate sets firm. For a clean slice, chill an extra 15 minutes.
- Slice and serve. Use the parchment overhang to lift the block out. Trim edges if you like clean lines, then cut into 18–20 squares with a sharp knife warmed under hot water.
Servings & Timing
Makes 18–20 decadent squares
Prep Time: 15 minutes
Chill/Rest Time: 45 minutes (up to 1 hour for firmer texture)
Total Time: about 1 hour
Variations
• Orange Cardamom: Stir in 1 tsp orange zest for a citrus kick.
• Lavender Rose: Add ½ tsp dried culinary lavender with rose water.
• Nut-Free Crunch: Swap pistachios for toasted pumpkin seeds.
• Vegan Twist: Use coconut cream and vegan butter, choose dairy-free chocolate.
• Spicy Heat: Sprinkle a pinch of chili flakes on top for a subtle warmth.
• White Chocolate: Replace dark chips with white chocolate and skip the cocoa powder.
Storage & Reheating
Store your Dubai Chocolate squares in an airtight container in the fridge for up to 5 days—if they vanish sooner, that’s completely normal. You can freeze leftovers for up to one month; just thaw in the fridge before serving. No reheating needed, but if you like your fudge softer, let it sit at room temperature for 10–15 minutes.
Notes
When I first tested this recipe, I overdid the sugar and ended up with something closer to candy than fudge—lesson learned: start conservative and taste as you go. Using good-quality chocolate makes a huge difference, and fresh-ground cardamom has that floral lift you can’t fake. If your mixture seems grainy, whisk it off heat until the sugar dissolves fully, or switch to superfine sugar next time. And don’t skip the sea salt—it’s that little surprise that sends taste buds into happy overdrive.
FAQs
Q: Can I make this gluten-free?
A: Yes—there’s no flour here, so it’s naturally gluten-free. Just double-check your chocolate label.
Q: What if I don’t have rose water?
A: You can omit it or substitute with ½ tsp vanilla extract; the flavor will be different but still delicious.
Q: Why is my fudge crumbly?
A: Likely overcooked or too much cocoa powder—add a splash more cream next batch or reduce cocoa by a tablespoon.
Q: Can I use milk chocolate?
A: Absolutely, though it’ll be sweeter and softer; adjust sugar accordingly.
Q: How do I get those perfect squares?
A: Warm your knife under hot water, wipe dry between cuts, and slice in one smooth motion.
Q: Is this suitable for kids?
A: Definitely—just reduce or skip the cardamom if they prefer plain chocolate.
Q: Can I pack these for travel?
A: Yes—wrap each square in wax paper and keep chilled in a cooler.
Q: What’s the best time to serve this?
A: Right out of the fridge for a cool bite, or let sit 10 minutes at room temperature for a silkier texture.
Conclusion
This Dubai Chocolate Recipe combines simple ingredients into a truly gourmet, Middle Eastern–inspired dessert that’s sure to impress. With its luscious texture, aromatic spices, and easy prep, it’s a homemade indulgence you’ll return to time and again. Give it a try, let me know how it went in the comments, and don’t forget to explore more of my favorite easy dessert recipes!
Dubai Chocolate Recipe
Ingredients
- 1 cup heavy cream heavy cream (or coconut cream for dairy-free)
- 8 oz dark chocolate chips dark chocolate chips (70% cocoa recommended)
- 2 tbsp unsalted butter unsalted butter (vegan butter works too)
- 1/3 cup unsweetened cocoa powder unsweetened cocoa powder sifted
- 1/2 cup granulated sugar granulated sugar (or powdered sugar for smoother texture)
- 1 tsp ground cardamom ground cardamom (freshly ground pods if possible)
- 1 tsp rose water rose water (look for a culinary grade brand)
- pinch saffron threads saffron threads (soaked in 1 tbsp warm water, optional but authentic)
- 1/4 cup chopped pistachios chopped pistachios (plus extra for garnish)
- light sprinkle flaky sea salt flaky sea salt (for contrast)
Instructions
- Line an 8×8-inch square pan with parchment paper, leaving an overhang for easy removal later.
- In a medium saucepan over low heat, combine heavy cream, butter, sugar, and cocoa powder. Whisk constantly until fully melted and smooth—about 3–4 minutes. You want it warm, not boiling.
- Remove from heat, stir in dark chocolate chips until silky. If any chunks remain, cover and let sit for a minute before stirring again.
- Mix in cardamom, rose water, and saffron water. Taste—if you prefer it sweeter, add a tablespoon of powdered sugar.
- Pour the mixture into your prepared pan, smoothing the top with a spatula. Sprinkle chopped pistachios and flaky sea salt evenly across the surface.
- Pop the pan into the fridge for at least 45 minutes, or until the chocolate sets firm. For a clean slice, chill an extra 15 minutes.
- Use the parchment overhang to lift the block out. Trim edges if you like clean lines, then cut into 18–20 squares with a sharp knife warmed under hot water.
