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Milk Chocolate and Maple Ganache filled Medjool Dates by Trish Deseine

Milk Chocolate and Maple Ganache filled Medjool Dates by Trish Deseine

Slightly more regressive and fudgy than their sophisticated dark sisters, but gorgeous nonetheless.

Approx 12 filled Dates | 20 minutes preparation | 2 hours chilling


  • 300g good Milk Chocolate

  • 100g Double Cream

  • 1 tablespoon Maple Syrup

  • 12 Medjool Dates, pitted

  • Chopped Salted Peanuts for garnishing


Put the chocolate in a bowl. Bring the cream to the boil and pour over the chocolate. Leave it to melt for 4 minutes or so, then stir to a smooth ganache. Add the maple syrup and stir again.
Leave to cool and harden in the fridge for a few hours.
With a teaspoon, scoop out teaspoons of chocolate and fill the centres of the pitted dates.  Press the chocolate into the chopped peanuts and serve. 
Photography by Marta Miklinska. Food Styling by Trish Deseine.
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