Dubai Chocolate Cheese Bomb
If you’ve been on TikTok lately, you’ve definitely seen the Dubai chocolate trend - that molten chocolate and pistachio dessert everyone’s obsessed with. But what many people don’t know is that it all started with @fix_chocolate, who first created the combo during her pregnancy cravings! Yep, she was the original mastermind behind that rich pistachio, knafeh flavour everyone loved!
People started buying the Dubai chocolate bar, sharing their reviews online, and it wasn’t long before it went viral. I tried making it at home and totally understood the hype. That combo of rich chocolate, creamy, crunchy pistachio filling is on another level.
I first shared a simple strawberry cup version on my blog, a quick and easy way to recreate the flavour. But then I came across Bilaban’s version, the iconic cheese bomb with a cheesecake centre and molten chocolate pistachio drizzle. Of course, I had to try it with my own little twist.
Instead of the usual ramekin or dome, I used my bubble mould for a more elevated, cafe-style presentation and it turned out so good!
If you want to try the trend for yourself, this Dubai Chocolate Cheese Bomb is such a great place to start. It has a crispy kataifi and pistachio base, a creamy cheese filling, and a glossy chocolate drizzle that makes the whole thing look stunning on the table. It is one of those desserts that feels impressive but is surprisingly simple to pull together.
Ingredients:
• 1 packet kataifi pastry
• 800g pistachio cream
• 300g cream cheese
• 1 packet cream chantilly powder
• 1 tbsp condensed milk
• 150ml milk
• Melted chocolate (for drizzling)
• Extra pistachio cream (for topping)
Method:
1. Toast the Kataifi Base
Preheat your oven to 180°C.
Spread out the kataifi pastry on a tray and toast until golden and crispy, flipping halfway through. Let it cool, then crush it lightly with your hands.
2. Add the Pistachio Cream
Mix the crushed kataifi with 800g pistachio cream. Set aside.
3. Make the Cream Cheese Filling
In a bowl, whisk 300g cream cheese until smooth.
Add 1 tbsp condensed milk, 1 packet cream chantilly powder, and 150ml milk. Whisk again until thick and creamy.
4. Assemble the Dome
Spoon ¾ of the kataifi pistachio mix into the base of your cake Mould, pressing and spreading evenly along the bottom and sides.
Add the cream cheese filling on top, spreading it evenly.
Freeze for 2 hours.
5. Seal & Set
Remove from the freezer and press the remaining kataifi pistachio mix over the top to seal the dome.
Freeze for another 30–60 minutes until set.
6. Reveal the Dome
Flip the mould onto a serving plate. Gently remove the mould and it should pop right out.
7. Final Touches
Drizzle with melted chocolate and warm pistachio cream for that ultimate cafe finish.