Fudge is getting a major glow-up thanks to Dubai’s viral chocolate craze. If you’ve seen it online, you know exactly what we’re talking about. Creamy pistachio, buttery kataifi, and freeze-dried strawberries to round it out. It’s got texture, color, and that over-the-top flair we all secretly love.
Try more of my fudge recipes with my popular foolproof fudge or fantasy fudge.
Why My Recipe
- Puts a fun spin on fudge with layers inspired by Dubai’s famous viral chocolate.
- Loads in pistachio cream for that signature flavor everyone’s obsessed with.
- Topped with buttery toasted kataifi, pistachios, and strawberries for major texture and wow factor.
We layer in pistachio cream not once, not twice, but three times to bring that signature flavor all the way through. The buttery toasted kataifi on top adds the perfect crunch, while pops of strawberry and chopped pistachio make every bite a little burst of flavor. It’s rich, sweet, crunchy, creamy, and honestly, kind of addictive. Make it once and you’ll see why Dubai chocolate taking over dessert tables everywhere.
Ingredient Notes
- White Chocolate Chips: Use a good quality white chocolate for best results. Cheaper brands can be waxy and won’t melt as smoothly.
- Sweetened Condensed Milk: This thick, sweet milk helps set the fudge. Make sure you’re not accidentally grabbing evaporated milk. They’re not the same.
- Pistachio Cream: This is key to the recipe. Look for it near the nut butters or in the international foods section. You can also order it online.
- Vanilla Extract: Just a touch to round out the flavors. Real vanilla is best here.
- Almond Extract: Totally optional, but it does enhance the flavor of the pistachio and make it more prominent and nutty.
- Semi-Sweet Chocolate Chips: You can also use dark chocolate chips if you want something a little more intense. I tried it with both (and milk chocolate) and my taste testers preferred somewhere in between with semi-sweet.
- Heavy Cream: Helps create a silky ganache layer. Don’t substitute with milk as it won’t set properly.
- Salted Butter: Used to toast the kataifi. If you only have unsalted, that’s fine too.
- Kataifi: This shredded phyllo dough can sometimes be found in the freezer section near puff pastry or as dried and shredded in the international foods aisle. It’s also really easy to buy online.
- Cornstarch: Helps bind the kataifi topping with the pistachio cream so it holds together when sliced.
- Pistachios: Roughly chop them for texture. You can use roasted or raw, salted or unsalted, depending on your preference. Salted works great because salty and sweet are a fantastic combination.
- Freeze-Dried Strawberries: These add a pop of color, crunch, and tartness. Find them near the dried fruits or snack section. A small 1-ounce bag is perfect.
Pistachio Cream
Pistachio cream is the secret sauce that gives this fudge its over-the-top flavor. It’s smooth, nutty, and slightly sweet with a beautiful pale green color. It’s basically the pistachio version of Nutella.
You’ll find it in jars, usually labeled as “pistachio spread” or “crema di pistacchio.” Look for it near the other nut butters (peanut butter), in the international aisle, or in specialty food stores. It’s becoming increasingly common to find.
Not all pistachio creams are the same. Some are sweeter than others, and some have more pistachio flavor. So taste and adjust if needed. Just like peanut butter, some are also thinner than others.
If you can’t find it locally, it’s easy to order online. For a backup option, almond or hazelnut spreads will still work, but the flavor will shift.
I tested 5 different brands. For those available online, I preferred Pisti Cream of Pistachio and Gourmanity Dairy Pistachio Cream Spread. Available in my local grocery stores was Peppertux Farms Pistachio Cream which I also loved and was half the price of what is sold on Amazon.
All About Kataifi
Kataifi (pronounced kah-ta-fee) is shredded phyllo dough used in Middle Eastern and Mediterranean desserts. It bakes up crisp and golden, and gives Dubai Chocolate its signature crunchy texture on top.
You might find it sold either frozen or dry, depending on the brand. Some stores carry it in the freezer section near phyllo dough, while others sell it in dry, shelf-stable packaging (especially online).
If you’re using frozen kataifi, make sure to thaw it completely and fluff it up with your hands to separate the strands. If it’s dry, you can usually use it straight out of the package, but watch closely while toasting so it doesn’t burn.
If you can’t find it in stores, kataifi is widely available online. Just search for “shredded phyllo dough” or “kataifi pastry.” Eastanbul Dried & Chopped Kataifi is a popular option for ordering online and I found good results using YÜCE Supreme Foods Kataifi.
Want to make it yourself? It’s surprisingly easy using a simple batter of flour, corntarch, and water, and a nonstick pan. It’s easier than you would think and a great option if you can’t find it in stores. I’ve included instructions for homemade kataifi in the recipe notes so you can try it out yourself.
Optional Freeze Dried Strawberries
The freeze-dried strawberries add great color and a little tangy crunch to balance all that sugary richness of the fudge, but they’re totally optional. If you want to skip them or can’t find them, no problem. The fudge is still delicious without them. My taste testers liked it both ways, some preferring one over the other.
You’ll find freeze-dried strawberries in the snack aisle near the dried fruits or sometimes in the baby food section. They are often sold in small bags for snacking which makes it easy to crush them up in the bag for sprinkling over the top.
Cutting Clean Squares
For neat, bakery-style squares, it’s best to cut the fudge while it’s still chilled straight from the fridge. Be sure to line the pan with parchment or wax paper so that the fudge slab lifts neatly from the pan.
Use a sharp knife, and wipe the blade clean with a warm, damp cloth between each cut to keep the layers looking sharp. If the knife starts to drag or smear the topping, run it under hot water, dry it off, and continue. For extra precision, you can trim the edges first, then slice into 1-inch squares.
Serving and Gifting
This fudge is a total showstopper for holidays, parties, or whenever you want to impress. The layered colors and textures make it perfect for dessert platters, gift boxes, or special occasions like Christmas or Valentine’s Day.
Pair it with fresh berries and nuts for a sweet grazing board. It also makes a great edible gift. Just pack in parchment-lined boxes or cellophane bags.
Storage Instructions
Refrigerate: Store the fudge in an airtight container in the refrigerator for up to 1 week. Keep the layers intact by placing parchment paper between them if stacking.
Freeze: For longer storage, freeze the fudge in a single layer until solid, then transfer to a freezer-safe container or bag. It will keep for up to 3 months. Thaw in the fridge overnight before serving.
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