Dates Stuffed With Hazelnuts And Chocolate Recipes

STUFFED DATES

Steps:

• Use a knife to make a lengthwise slit into each of the dates and remove the pits.
• Use a spoon to fill each date evenly with the various nut butters.Top each with different toppings listed above.
• Sprinkle a little bit of Maldon or coarse sea salt on each.Add a tiny drizzle of honey on a few.Add a tiny drizzle of melted chocolate to one or two.
• Enjoy immediately or store in an airtight container in the fridge for up to 3 days.

CHOCOLATE-HAZELNUT MADELEINES

Steps:

• Melt the chocolate chips in a medium bowl set over a double-boiler, stirring with a rubber spatula, until almost entirely melted, about 3 minutes.
• Remove the bowl from the heat and continue to stir until the chocolate is completely melted, another 30 seconds. Stir in the hazelnut spread. Let cool slightly.
• Preheat the broiler to high.
• If the madeleines have a side with a bump, trim the bump to create a flat surface. Cut each madeleine in half horizontally and place cut-side up on a baking sheet. Broil until toasted and brown, 3 minutes. Let cool completely.
• Spread a heaping teaspoon of the chocolate mixture evenly over the bottom half of a madeleine; sprinkle with hazelnuts. Place the top half on the hazelnuts and press gently. Dip the assembled madeleine halfway in the chocolate mixture, then place on a tray. Continue with the rest of the madeleines. Refrigerate until completely cool and the chocolate has hardened slightly, 30 minutes.
• Serve alongside Bourbon Milk (see below) if desired.

DATES STUFFED WITH HAZELNUTS AND CHOCOLATE

Steps:

• First, make the hazel nut paste by combining the 1 3/4 cup chopped hazelnuts, egg whites, confectioners' sugar and hazelnut liqueur (optional) in a food processor to form a paste (Mixture can be refrigerated, covered, up to 2 weeks).
• Heat oven to 350 degrees. Place hazelnuts on a baking sheet; toast in oven until lightly browned, 3-5 minutes, watching closely so they don't burn. Set aside to cool.
• Meanwhile, slice each date on one side to form a pocket; set aside.
• Mix 1/3 cup hazelnut paste and chocolate in a bowl; spoon the hazelnut/chocolate mixture into each date. Sprinkle chopped hazelnuts over the filling.
• Serve or refrigerate up to 1 week.