Ingredients
Equipment
Method
- In a food processor, blend the pitted dates until smooth. If necessary, add a splash of water for consistency. Set aside.
- Place the chopped dark chocolate in a heatproof mixing bowl. Heat the heavy cream in a saucepan until it begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes before whisking until smooth.
- Stir in the lemon zest, lemon juice, and room temperature butter until well combined.
- Cover the mixing bowl with plastic wrap and refrigerate for about 2 hours, until firm.
- Once the mixture is firm, use a melon baller or spoon to scoop out portions and roll them into balls.
- Roll each truffle in cocoa powder to coat. For a variation, roll some in finely chopped nuts.
- With your thumb, create an indentation in each truffle, fill with a small dollop of date caramel, and then cover it back up.
- If desired, sprinkle sea salt flakes on top for added flavor and visual appeal.
- Place the finished truffles on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes before serving.
Nutrition
Notes
Feel free to swap dark chocolate for milk chocolate if you prefer a sweeter truffle.
You can also substitute dates with other dried fruits like figs for a different flavor profile.
These truffles can be stored in an airtight container in the refrigerator for up to a week.
To enjoy them at room temperature, simply let them sit out for about 15 minutes before serving.
Get creative with your garnishes to make each batch uniquely yours!
You can also substitute dates with other dried fruits like figs for a different flavor profile.
These truffles can be stored in an airtight container in the refrigerator for up to a week.
To enjoy them at room temperature, simply let them sit out for about 15 minutes before serving.
Get creative with your garnishes to make each batch uniquely yours!