Chewy dates are the perfect foil for rich, bittersweet chocolate. My two-ingredient truffles equal total decadence and further prove that quality always beats quantity.
Date and Bittersweet Chocolate Truffles
Servings
12 Servings
Ingredients
- 7 ounces bittersweet chocolate at least 70% cacao
- 10 pitted dates
- Garnishes: cocoa powder desiccated coconut, shaved chocolate
Instructions
- Melt chocolate in a double boiler.
- Rehydrate dates in hot water for 15 minutes. Squeeze out excess water, pulse in a food processor until pureed.
- Stir chocolate and date puree together. Transfer mixture to a shallow dish and chill until mixture can be rolled into a truffle, about 10 to 15 minutes.
- Scoop a walnut size ball and roll it lightly between your palms. Then roll in cocoa powder, coconut or shaved chocolate.
- Store truffles, covered, in the refrigerator, for up to 5 days. Remove and warm to room temperature before serving.
Do I need to soak the dates if the dates are large super juicy fresh ones?
I would still soak them even if just for a little bit
I absolutely LOVE – these…..I rolled them in unsweetened coconut – they are wonderful
………- thank you for a great recipe
We don’t have a weight, but the larger Mejdoul dates are pretty standard, I do find that they are better when the dates are fresher or you need to soak them as you mentioned, that helps the texture.
The texture was not what I expected for a truffle; they were very firm and crumbled more than truffles usually do, probably due to a lower fat content (no cream, as dairy truffles would have). Perhaps using coconut milk/cream in its place would help? Or maybe even adding more dates, plus soaking them a little longer so they were very soft, would help. Also, dates can vary a bit in size. How much dates, by weight, would be appropriate?
Made these for Rosh Hashanah. Delicious. Kept them in the freezer for a sweet treat.