I cook better than I write

Saturday, November 04, 2006


These truffles were so good that I made them twice in a row. First time I followed the recipe; the only substitutions were Rum extract instead of Almond simply because none of the stores in the area carry almond extract. I also used sweetened coco-flakes but no sugar for coating.
The second time I was ready to experiment. I grated some orange rind (thank you Pasha for advice), still used Rum extract and sweetened coco-flakes, and mixed in the mass melted chocolate chips (not too much – you don’t want the chocolate to overpower the taste). The result was chocolaty and the final flavor was more complex.

The truffles should be served immediately, or stored in refrigerator for up to 2 weeks, or in the freezer up to 2 months.

½ cup chopped almonds
2 cups pitted dates
1 tsp. vanilla extract
1 tsp. ground cinnamon, divided
¼ tsp. almond extract
½ cup unsweetened coconut flakes
¼ cup unsweetened cocoa powder
2 Tbs. sugar (the recipe doesn’t specify, but I think that icing sugar should be used)
Pinch of salt

Toast almond in skillet over medium heat 3 to 4 minutes, or until light brown. Set aside
Place dates in saucepan and cover with water. Bring to a boil, remove from heal, cover, and let stand 10 minutes. Drain reserving 1Tbs. liquid until smooth.
Transfer mixture to medium bowl. Stir in almonds, vanilla, ½ tsp cinnamon, almond extract and pinch of salt.
Spread coconut on plate. Sift cocoa, sugar and remaining ½ tsp cinnamon into bowl.
Form date mixture into 1-inch balls. Roll in coconut, and then cocoa mixture.

Makes about 3 dozen.
The picture I've used to illustrate the post comes from the Bruges Chocolates web-site.

1 comment:

Anonymous said...

An'ka privetiki!
jdy-nedojdys' poprobovat' tvoi vkysnie truffeli!!!
P.S. klassnii blog! xorosho viglyadish'! molodec!