For my Dubai chocolate fans!
Yes, I’m obsessed with “Dubai” chocolate filling everything! I’ve taken my PALEO WAFFLE CONE recipe, made little 3½“ wafers instead of cones and topped them with a fudge disc and pistachio cream n’ shredded phyllo. These are rich, decadent and so great to have out on the table for your next game day, brunch, baby shower or gathering. They’re eye catching and all the elements can be made days in advance, win-win!
What inspired this Dubai chocolate filling recipe?
On a recent “date night” out, we stopped by a very charming gelato shop for an after dinner treat. I noticed they had mini waffle wafers in glass containers on display. My mind immediately decided that not only could I make those wafers but I could also top them with a disc of fudge and the ever popular “Dubai chocolate filling” of pistachio cream and shredded phyllo dough. I tested a couple different methods to bring it all together and just like that, these decadent wafers were created!
My Paleo Waffle Cones!
This paleo waffle cone recipe has been made hundreds of times over the last decade! Not just in my home, but at trade shows and food parties! I’ve initially used a Pizzelle press to make mini cones, then eventually purchased an actual waffle cone maker and have had so much fun with it.
What is FoodSocial?
In recent years, I’ve been sharing most of my recipes over on FoodSocial . It’s a recipe sharing platform with an online Market “baked” right in. You can not only view my recipes there, but you can also shop the ingredients directly from the recipe itself. Be sure to use the code: backporchpaleo when you shop for a discount. I do earn a small affiliate kickback, so I’ll say thank you in advance. As ingredients have been increasingly more expensive in recent years, supporting my recipe creation efforts this way means a lot to me.
Brands used from the FoodSocial Market | use code: backporchpaleo for discount, thank you!
Maizly Chocolate Corn Milk
am.Niccoli Vanilla Salt
If you’re looking for more Dubai chocolate filling tastiness!
Dubai Inspiration!
Dubai Waffle Cone “Wafers”
Course: Dessert, SidesDifficulty: Easy22
servings30
minutes30
minutesthe combo of a waffle cone & Dubai chocolate filling you didn’t know you craved!
Ingredients
- waffle cone wafer
1 whole Paleo Waffle Cones, make 3½“ wafers vs cones (see link above for recipe)
- fudge wafer
2 cups Granulated White Sugar, can sub maple sugar as needed
10 Tbsp Butter, Salted, can sub dairy free as needed
2/3 cup Chocolate Cornmilk – Maizly, can sub milk of choice
3 cups Dark Chocolate Chips, your favorite variety, dark or milk
- Dubai spread
1 1/2 cups Shredded Phyllo Dough, also known as Kataifi
6 Tbsp Butter, Salted, can sub dairy free as needed
4 tsp Granulated White Sugar, can sub maple sugar as needed
1/4 tsp Vanilla Baking SALT – am.Niccoli, can sub standard sea salt as needed
1 cup Vegan Pistachio Cream – Peppertux, not pistachio butter
- assembly/garnish
2 – 3 tsp Vegan Pistachio Cream – Peppertux, not pistachio butter
1 1/2 cups Dark Chocolate Chips, your favorite variety, dark or milk
1 – 2 tsp Coconut Oil
2 – 3 Tbsp Pistachios, Roasted, roughly chopped
1 tsp Maldon Sea Salt Flakes
Directions
- waffle cone wafers
- You’ll need to make around 20-24 – 3½“ wafers. So make the wafers first by adding approximately ½ tbsp of batter to the waffle cone maker, cook til golden then repeat. Use the rest to roll up as waffle cones! They freeze beautifully and you’ll thank yourself for having some on hand!
- fudge
- Line one standard half baking sheet (13” x 18”) or two quarter sized baking sheets (9 1/2” x 13”) sheets with parchment paper, set aside.
- In a 3 qt saucepan, add sugar, butter and chocolate milk. Melt over medium heat and allow mixture to come to a slow boil, reduce heat and simmer for 1 minute, no longer! Do not stir, just let it boil, but keep an eye on it, you don’t want it to boil over.
- Remove from heat, add chocolate chips and whisk till melted and fully combined.
- Pour quickly on a lined baking sheet and spread to evenly coat the bottom of the baking sheet(s) – allow to cool completely, you’re looking for about a ¼“ thickness. Since this is a “soft” fudge at room temperature, place the sheet in the refrigerator to allow it to really firm up. It will be easier to cut out the discs.
- When fudge is solid, use a 2 ½” cookie cutter and cut your discs. You should be able to get 20-24 fudge discs and if you need to re-melt the fudge scraps over low heat in a saucepan and pour onto the baking sheet again, that’s also an option.
- Dubai layer
- Add shredded phyllo, butter, sugar and salt to a skillet over medium heat. As butter melts, stir to incorporate all the ingredients and phyllo gets golden brown and toasted. Keep an eye on it, phyllo can go from “not golden” to “too golden” quickly. Once phyllo is toasted, remove from the pan to a shallow bowl to cool.
- assembly
- Place one wafer on a flat surface and spread a small dollop of pistachio cream in the center, this is so the fudge disc will stay in place. Next, gently press one fudge disc onto the center of the wafer and then spoon about 1½ tsp of the Dubai mixture onto the center of the fudge disc, spreading out carefully. Repeat with remaining wafers, fudge and spread.
- Prepare drizzle by placing chocolate chips and coconut oil in a microwave safe bowl and microwave in 10-15 second increments until fully melted, stirring to fully incorporate. Place prepared waffle wafers on a parchment paper and drizzle with the melted chocolate, followed by chopped pistachios and a pinch of flaky salt if desired. Allow chocolate to set up, then place on a serving platter and enjoy!
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