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Toffee Dates with Vanilla Cream
- Serves
4
- Difficulty
Easy
Published 2008
The variety of fresh dates in the Arab world is quite astounding. I made this dessert for dinner once when staying in a beautiful house in the Palmeraie area of Marrakech that had a garden full of date palms.
Ingredients
150 g 110 ml
Method
Chop the chocolate into small pieces and place in a bowl. Heat the cream in a saucepan to simmering point then pour over the chocolate and stir until melted. Refrigerate until the ganache is firm, then transfer to a piping bag with a small nozzle attached.
Split the dates down one side and remove the stones. Pipe the firm ganache into the centre to fill the dates and press to close. Ref
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