• 150 g dark chocolate (about 70% cocoa solids), chopped
  • 100 g unsweetened chestnut purée
  • 3 tbsp crème fraîche
  • 1 tbsp golden caster sugar
  • 1.5 tsp brandy, Calvados or dark rum
  • 0.5 tsp vanilla extract
  • 2 x 200 g packs Medjool dates
  • 2 tsp icing sugar to dust


  1. 1

    Melt 100 g of the chocolate in a bowl set over a pan with a little simmering water in it, then leave to cool to room temperature. Mix the chestnut purée, crème fraîche, sugar, alcohol and vanilla together in a medium bowl. Add the melted chocolate and stir well, then cover and chill for an hour or two until the mixture is firm.

  2. 2

    Slit the dates lengthways, slip out the stone and gently open them out by about 2cm. Use a teaspoon to stuff each one generously with the chocolatey filling. Arrange on a plate lined with clingfilm. Gently melt the remainder of the chocolate as before.

  3. 3

    Dust with icing sugar and then trickle over the melted chocolate. Pop in the fridge for 2 hours and then put a pretty box with cellophane or tissue paper and ribbon. They will keep for about 5 days in the fridge.


    GET AHEAD: Make the stuffed dates up to 5 days ahead; store in the fridge.

Nutritional Details

Each serving provides
  • Energy 410kj 98kcal 5%
  • Fat 4.1g 6%
  • Saturates 2.6g 13%
  • Sugars 12.1g 13%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1323kj/316kcal

Each serving provides

41.5g carbohydrate 5.8g fibre 3.0g protein

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