Date, Walnut and Caramel Chocolate Truffles
Photography by Sarah Tuck.
Soft, rich and addictive, these truffles make the perfect accompaniment to a strong cup of coffee.
Serves: 12
INGREDIENTS
150ml cream
½ cup Salted Caramel Sauce (see recipe here)
250 grams milk chocolate, roughly chopped
¾ cup finely chopped Medjool dates
1½ cups finely chopped walnuts (easily done by pulsing in a food processor)
METHOD
Heat the cream in a small saucepan with the Salted Caramel Sauce until just simmering. Remove from the heat, add the chopped chocolate and leave to sit for 2 minutes then whisk until smooth. (If necessary return to the heat briefly, then whisk again until smooth.)
Add the dates and ¾ cup of the chopped walnuts and stir to combine. Pour into a container and refrigerate until set, at least 6 hours.
Use a tablespoon to scoop out chocolate and roll into small balls, finishing off by rolling in the remaining finely chopped walnuts. The rolling is a messy business, but worth the effort. Refrigerate until half an hour before serving. Makes 24.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!