Valentina Ablaev
Homemade dubai chocolate cream horns are the dessert you need to bring to your next gathering. Crispy puff pastry, filled with a rich pistachio cream and a chocolate ganache pistachio rim. These pastry horns are sure to wow a crowd, not just from the taste, but also from how stunning they look!
We’ve seen dubai chocolate in just about every form! From the classic dubai chocolate cups, to a tiered dubai chocolate cake, we even came up with a dubai chocolate tart, which led us to this incredible creation.
Ingredients for Dubai Chocolate Horns
- Pistachio cream – A rich cream made with cream cheese, pistachio butter, and made fluffy with a homemade whipped cream.
- Puff pastry – Store-bought puff pastry sheets make the perfect base for this dessert. Not to mention, it’s so much easier than making your own dough!
- Chocolate – Melted chocolate makes the perfect edge on these horns and is super easy to make. Use your favorite method for melting chocolate.
- Pistachio – Crushed pistachios add the perfect texture and flavor to this dessert.
See the recipe card below for a complete list of ingredients and quantities.
Tools for this Recipe
Shop all of Valentina’s favorite kitchen essentials, gadgets, and kitchen must-haves!
- These horns are made possible with our favorite mold. Please note that some molds are quite thick; the ones I am linking are, so I just squeezed them together for a smaller fit. You can also use horns instead of the cylinders.
- A 9×13” baking sheet is perfect for baking up these horns.
How to Make Dubai Chocolate Cream Horns
- Make cream. In a large bowl, beat the cream cheese until fluffy.
2. Mix in pistachio butter and powdered sugar.
3. In a separate bowl, beat heavy cream until soft peaks form.
4. Fold the whipped cream into the pistachio cream cheese, and set aside.
5. Assemble horns. Cut the puff pastry sheets into 2-inch strips. Wrap each strip around the mold, then set it on a baking sheet.
6. Bake. Repeat with the remaining strips, and bake at 400°F for 12-14 minutes, or until golden brown.
7. Decorate. Melt the chocolate in the microwave in intervals. Dip each horn into chocolate, then immediately into crushed pistachios. Refrigerate until the chocolate sets.
8. Fill. Put pistachio cream in a piping bag and fill each horn with cream.
Make in Advance
To prep these horns in advance, you can bake the puff pastry horns up to 24 hours before serving. Store them in an airtight container at room temperature.
Make the cream 1-2 days in advance and refrigerate until ready to assemble.
Melt the chocolate and assemble the horns before serving for the perfect texture and flavor.
Expert Tips:
- Thaw pastry. Store-bought puff pastry is typically frozen, so refrigerate it overnight to thaw.
- Keep puff pastry cold. While assembling the horns, keep the remaining dough refrigerated until ready to use. Cold puff pastry bakes up better than room-temperature puff pastry dough.
- Garnish. Decorate these dubai chocolate horns with sliced strawberries or raspberries for a beautiful dessert.
- Molds: If you want mini horns, cut each strip in half.
Store & Reheat
- Storage. Store the horns in an airtight container and in the fridge for up to 2 days. Over time, the horns will begin to get soggy, so it’s best to enjoy these as soon as possible.
- Freeze. We don’t recommend freezing these horns as they don’t hold up well.
More Dessert Recipes
If you enjoyed this dubai chocolate cream horn recipe, be sure to try our other favorite dessert recipes; here are some of our favorites:
Desserts- Cookies & Bars
- Pastry Desserts
- No-Bake Desserts
- No-Bake Desserts
- Roulades & Cake Rolls
If you tried these dubai chocolate horns or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Dubai Chocolate Cream Horns
Ingredients
cream –
- 1 cream cheese room temp
- 1/2 cup pistachio butter
- 1 cup powdered sugar
- 1/2 cup cold heavy whipping cream
horns –
- 2 puff pastry sheets
- 1 cup chopped chocolate or chip morsels
- 1/4 cup pistachios finely chopped
Instructions
Prepare cream –
- In a large bowl, beat the cream cheese until light and fluffy. Mix in the pistachio butter and powdered sugar, and set aside.
- In another bowl, beat the cold heavy whipping cream until soft peaks form.
- Fold the heavy cream into the pistachio cream cheese mixture. Refrigerate until ready to use.
Prepare cream horns –
- Preheat the oven to 400°F.
- Unfold one thawed puff pastry sheet (keep the second refrigerated).
- Cut the pastry sheet in half, then each half into about 2-inch strips.
- Wrap the strip tightly around the mold to form a cylinder.
- Add to the baking sheet with the end of the strip down.
- Bake for 12-14 minutes, or until golden brown. Completely cool before filling.
Assemble –
- Melt the chocolate in the microwave in intervals.
- Take one horn and dip both sides into the chocolate, then the pistachios. Repeat with the remaining pastries.
- Refrigerate until the chocolate sets.
- Transfer the cream to a piping bag. Once the chocolate has set, pipe each horn with the cream. It is easier to do it from both sides.
Notes
- Thaw puff pastry. If your puff pastry is frozen, thaw it in the fridge overnight. You don’t want to thaw it on the countertop, as the puff pastry may get too warm and not bake as well.
- Refrigerate puff pastry dough. Puff pastry packages typically come with two sheets. Keep one sheet refrigerated while assembling the horns.
- Store leftovers. Keep leftover horns in the fridge for up to 2 days.
