Chocolate Ganache Filled Caramel Toffee Dates

1. 1

   Line a baking pan with parchment paper. For the chocolate ganache filling, place the chocolate and butter in a medium bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chocolate mixture in the bowl and stir until smooth. Let stand for 1 hour or until cool and thickened. Spoon the ganache into a piping bag with a small plain tip.

2. 2

   Make a cut along one side of the dates and remove the seeds. Pipe a small amount of ganache into the center of the dates then press the halves together. Push a skewer into the end of the dates.

3. 3

   Combine the syrup, butter and sugar in a medium saucepan on medium heat. Stir without boiling, until the sugar is dissolved. Bring to a boil. Reduce heat to low and simmer, uncovered, without stirring, for about 5 mins or until the toffee turns a deep caramel color. Remove from the heat and cool slightly.

4. 4

   Dip the dates into the toffee; place on the prepared pan. Carefully remove the skewers from the dates while the toffee is still warm. Cool completely before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.