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Milk Chocolate And Maple Ganache Filled Medjool Dates

Trish Deseine’s Milk Chocolate and Maple Ganache filled Medjool Dates

Trish Deseine’s Milk Chocolate and Maple Ganache filled Medjool Dates

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

 

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Ingredients

  • 300g good Milk Chocolate

  • 100g Double Cream

  • 1 tablespoon Maple Syrup

  • 12 Medjool Dates, pitted

  • Chopped Salted Peanuts for garnishing

  • Course

    CourseDessert

  • Serves

    ServesApprox 12 filled Dates

  • Time

    Time20 minutes preparation + 2 hours chilling

  • Difficulty

    DifficultyBeginner

Method

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.

Method

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.

Used in this Recipe

  • Buckwud Canadian Maple Syrup 250g

    Buckwud Canadian Maple Syrup 250g

    €6.45

  • Clarks Original Blend Maple Syrup 180ml

    Clarks Original Blend Maple Syrup 180ml

    €2.59

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