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.
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.
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.
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