Chocolate & Date Truffles

  • 100g Whitworths Blocked Sayer Dates
  • 50g Whitworths Chopped Toasted Nuts
  • 50g Whitworths Desiccated Coconut
  • 50g Whitworths Flaked Almonds, slightly crushed
  • 2 tbsp water, boiling
  • 250g dark chocolate, broken into pieces
  • 50g unsalted butter
  • 50ml double cream
  • 1 tbsp cocoa powder

Ready… Steady… Bake…

  • Break the Blocked Sayer Dates into small pieces and place into a heat proof bowl. Stir in the boiling water and leave to stand for 30 minutes, then mash with a fork to form a smooth paste.
  • Meanwhile, place the chocolate, butter and double cream in a heatproof bowl over a saucepan of water over a low heat. Be careful not to let the water boil or touch the bottom of the bowl.
  • When the chocolate and butter start to melt, stir to form a smooth thick sauce.
  • Stir the mashed dates and cocoa powder into the chocolate mixture until evenly combined, then cover and refrigerate for 1 hour until the mixture has set.
  • Use a teaspoon to scoop out 27 equal mounds of the chilled mixture then use your hands to roll them into balls.
  • Roll 9 of the balls into the Chopped Toasted Mixed Nuts until completely coated, roll a further 9 in the Desiccated Coconut, then the final 9 in the Flaked Almonds.
  • Cover and return to the refrigerator for at least 30 minutes or until ready to enjoy!
Print recipe
  • 15 mins + 30 mins soaking time
  • 15 mins + 1.5 hours chilling time
  • Makes 27