DIY trending Chocolate Pistachio Balls

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February 22, 2026 | 3:47pm

MANILA, Philippines — There seems to be no let-up when it comes to the Dubai-style Chocolate Pistachio trend.

Long after Pinoys tasted the OG Chocolate Pistachio bars and cakes with crunchy kataifi and all the versions of it as created by Filipino chefs in the form of cakes, rolls, pastries, breads, confections, and other desserts, everyone still welcomes each new iteration that chefs come up with.

But when it comes to this Super Trending Chocolate Marshmallow Pistachio Balls recipe developed by Chef Jackie Ang Po, it is so good that once you make a batch and try one piece, you just won’t stop popping them into your mouth.  

Here’s how to make them:

Chocolate Marshmallow Pistachio Balls

Ingredients:

For the pistachio balls:

100 grams kataifi*

100 grams Arla Butter

225 grams DLA Pistachio Paste

For the chocolate marshmallows:

225 grams marshmallows

15 grams Beryl’s Cocoa Powder

55 grams Arla Butter

To finish:

Beryl’s Cocoa Powder for dredging

Procedure:

1. Cook kataifi in butter until golden and crispy. Cool completely.

2. Fold in pistachio paste. Divide mixture into 12 balls.

3. In a pan, cook marshmallows and butter together over low heat. Once melted, add 15 grams cocoa powder.

4. Pour onto plastic and chill until set. Divide into 12 pieces.

5. Wrap each pistachio ball in chocolate marshmallow. Dip in cocoa powder.

6. Place each piece on individual mini paper liner.

*Yield: 12 pcs. pistachio balls, 25 grams each.

RELATED: Beyond Dubai Chocolate: Chef Nouel Catis expanding pastry skills