Wendy’s Date Nut Truffles
One day my coauthor, Mat, was reminiscing to his mom, Clair, about an ice cream store he worked at while in college. “I told her that I got so sick of ice cream that for two years after I quit I couldn’t go near it.” At which point Clair mentioned that as a girl she worked for years at the chocolate counter at Gimbel’s, one of New York’s famous retailers. Gimbel’s let you eat as much chocolate as you liked on the job, so long as you didn’t take any home. “I asked Mom if she ever got sick of chocolate. She just looked at me like I was nuts and said, ‘Why would I?’” Which brings us to these little morsels. For chocolate aficionados, nothing provides a better fix than a truffle. My friend Wendy, an incredible chocolatier, designed these confections from a scrumptious mélange of chocolate, dates, orange zest, and ground nuts, all rolled in coconut. I could tell you that the reason to eat these is because they’re high in protein and phytochemicals, but how ‘bout we just call that a nice side benefit of yum! Since you’re going to indulge in a chocolate dessert, be sure to make it the best by using high-quality chocolate.
Recipe information
Yield
makes 20 truffles
Ingredients
Preparation
Step 1
Soak the diced apricots in cold water for 5 minutes.
Step 2
Stir the boiling water into the chopped chocolate and let it stand for 30 seconds. Using a small whisk, stir until the chocolate is completely melted and glossy.
Step 3
Coarsely grind the almonds in a food processor, then add the dates, orange zest, salt, and the chocolate mixture and process until smooth, about 1 minute. Transfer to a bowl; drain the apricots well and stir them into the chocolate mixture. Cover and chill for approximately 2 hours, until firm.
Step 4
Scatter the coconut on a large plate. Scoop up approximately 1 tablespoon of the chocolate mixture and roll it into a smooth ball between your palms, then roll it in the coconut to coat. Repeat with the remaining mixture, then place the truffles in an airtight container and chill thoroughly before serving.
variation
Step 5
Substitute 1/2 cup of pecans for the almonds.
rebecca’s notes
Step 6
Cacao content is the amount of pure cocoa bean used in the chocolate; the higher the percentage, the more chocolate, which also means less sugar. Plus, the higher the cacao content, the more antioxidants in the chocolate.
storage
Step 7
Store in an airtight container in the refrigerator for 1 week or in the freezer for 2 months.
nutrition information
Step 8
(per serving)
Step 9
Calories: 145
Step 10
Total Fat: 7.5g (3.6g saturated, 2.1g monounsaturated)
Step 11
Carbohydrates: 19g
Step 12
Protein: 2g
Step 13
Fiber: 3g
Step 14
Sodium: 30mg
