Follow these steps for perfect results
hazelnuts
finely chopped
bittersweet chocolate
finely chopped
dates
fresh
hazelnuts
chopped
egg whites
confectioners' sugar
hazelnut-flavored liqueur
optional
Prepare the hazelnut paste: Combine chopped hazelnuts (1 3/4 cups), egg whites, confectioners' sugar, and hazelnut liqueur (optional) in a food processor.
Process until a smooth paste forms.
Refrigerate the hazelnut paste if not using immediately (up to 2 weeks).
Preheat oven to 350 degrees Fahrenheit.
Spread hazelnuts (1/3 cup) on a baking sheet.
Toast the hazelnuts in the preheated oven until lightly browned, approximately 3-5 minutes, watching carefully to prevent burning.
Remove from oven and let cool.
Slice each date on one side to create a pocket.
In a bowl, mix together the hazelnut paste (1/3 cup) and chopped bittersweet chocolate.
Spoon the hazelnut-chocolate mixture into the pocket of each date.
Sprinkle the cooled, toasted hazelnuts over the filling in each date.
Serve immediately or refrigerate for up to 1 week.
Expert advice for the best results
Use Medjool dates for a softer, more caramel-like flavor.
Toast hazelnuts longer for a deeper, richer flavor.
Add a pinch of sea salt to the filling for enhanced taste.
Everything you need to know before you start
5 minutes
Can be made 1 week in advance.
Arrange dates on a small plate.
Serve as part of a dessert platter.
Offer with coffee or tea.
Sweet and complements the flavors.
Discover the story behind this recipe
Dates are a traditional food in many Middle Eastern cultures, often served during special occasions.
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