Chocolate date truffles

Chocolate date truffles


  1. Break the dates into small pieces and place into a heat proof bowl. Stir in the boiling water and leave to stand for 30 mins, then mash with a fork to form a smooth paste.
  2. Meanwhile, place the chocolate, butter and double cream in a heatproof bowl over a saucepan of water over a low heat. Do not let the water boil or touch the bottom of the bowl.
  3. When the chocolate and butter start to melt, stir to form a smooth thick sauce.
  4. Stir the mashed dates and cocoa powder into the chocolate mixture until evenly combined. Cover and refrigerate for 1 hour until the mixture has set
  5. 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 nuts until completely coated, roll a further 9 in the desiccated coconut and the final 9 in the flaked almonds.
  6. Cover and return to the refrigerator for at least 30 mins or until ready to enjoy. 

Recipe from Whitworths.

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Dried fruit acts as a binding ingredient to keep everything together and the natural sweetness means that there's no need to add any sugar


100g pitted dates
2 tbsp water, boiling
250g dark chocolate, broken into pieces
50g unsalted butter
50ml double cream
1 tbsp cocoa powder
50g chopped toasted nuts
50g desiccated coconut
50g flaked almonds, slightly crushed


Time: 35 mins
Serves: 27
Nutrition: n/a