Description

Dubai Chocolate Fudge is a rich, decadent layered fudge featuring creamy white chocolate and pistachio cream, topped with a luscious semi-sweet chocolate ganache and a crunchy kataifi pistachio topping accented by freeze-dried strawberries. This no-bake treat blends smooth textures with nutty and fruity notes, perfect for indulging or gifting.

Ingredients

Scale

Fudge Base

12 ounces white chocolate chips (about 2 cups)
1 (14 ounce) can sweetened condensed milk
4 ounces pistachio cream (about 1/3 cup)
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract (optional)

Chocolate Ganache Layer

8 ounces semi-sweet chocolate chips (about 1 cup)
1/4 cup heavy cream

Kataifi Topping

1 tablespoon salted butter
2.5 ounces kataifi (about 1 1/4 cups)
4 ounces pistachio cream (about 1/3 cup)
2 tablespoons cornstarch
1/4 cup pistachios (roughly chopped)
1/2 cup freeze-dried strawberries (roughly chopped, optional)

Instructions

Prepare Pan: Line a 9×9-inch baking dish with parchment paper or wax paper, leaving about a 1-inch overhang on all sides to help with easy removal of the fudge later.
Make Fudge Base: In a microwave-safe bowl, combine the white chocolate chips, sweetened condensed milk, and pistachio cream. Microwave in 30-second intervals, stirring in between until the mixture is smooth and melted completely—this should take between 60 to 90 seconds.
Add Extracts and Set Base: Stir in the vanilla extract and almond extract into the melted fudge base immediately. Pour this mixture into the prepared pan, using a spatula to spread it evenly and press the thick fudge into all corners. Smooth the top for an even layer.
Prepare Chocolate Ganache: In a separate microwave-safe bowl, combine semi-sweet chocolate chips and heavy cream. Microwave in 15-second bursts, stirring after each until the mixture is fully melted and smooth. Drizzle this evenly over the pistachio fudge layer and place the pan in the refrigerator to chill while preparing the topping.
Cook Kataifi: Melt the salted butter in a nonstick 12-inch skillet over medium heat. Add the kataifi to the sizzling butter and stir occasionally until the kataifi becomes golden brown, approximately 5 minutes. Remove from heat and transfer the kataifi to a small mixing bowl.
Mix Kataifi Topping: Stir the pistachio cream and cornstarch into the browned kataifi until fully combined, forming a sticky topping mixture.
Assemble Topping: Remove the fudge from the fridge. Carefully spoon and spread the kataifi topping over the chilled fudge layer to cover it completely. Sprinkle the chopped pistachios and freeze-dried strawberries evenly over the kataifi, gently pressing them in so they adhere.
Chill to Set: Return the assembled fudge to the refrigerator and let it solidify for about 30 minutes.
Cut and Store: Using the parchment paper overhang, lift the fudge from the pan. Cut the fudge into 64 one-inch squares for serving. Store the fudge in an airtight container in the refrigerator for up to one week, or freeze for longer storage.

Notes

Use parchment paper with a generous overhang for easy removal of fudge from the pan.
Microwave times may vary; stir frequently to prevent burning or overheating the chocolate.
Kataifi adds a crispy, flaky texture contrast to the creamy fudge; ensure it’s evenly browned.
The almond extract is optional but adds a nice subtle depth to the white chocolate layer.
Freeze-dried strawberries add a tangy crunch but can be omitted or substituted with another dried fruit if preferred.
Store fudge in the refrigerator to keep it firm, especially in warmer climates.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Cook
Cuisine: Dubai/Middle Eastern Inspired

Keywords: Dubai chocolate fudge, pistachio fudge, layered fudge dessert, no-bake chocolate fudge, kataifi topping fudge, holiday fudge recipe