John Myers
Contents
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Ingredients
- 30 Piece Dates with stone, very large (Israeli), fresh
- 60 g Marzipan raw mass
- 10 g Apricot jam (or another slightly sour one)
- 50 g Mascarpone
- 300 g Chocolate, bittersweet
- 2 tsp easy go. Coconut oil / fat
- 60 g Cornflakes
Instructions
- Cut into dates lengthways on a Seine, unfold, remove stone. Grate the marzipan raw mixture in a bowl, stir together with the jam until creamy (with the paddle of the hand mixer) and then mix with the mascarpone (only with a fork or spoon).
- Put a level teaspoon of filling in each date and fold them back up tightly.
- Coarsely chop the couverture and let it melt together with the coconut oil / fat over a hot water bath. The vessel with the couverture should not touch the water, and when it is boiling, remove the pan from the stove immediately and dissolve the couverture and coconut oil / fat by stirring. Crumble the cornflakes by hand and mix thoroughly with the couverture.
- Then roll each date in the couverture with the help of two forks until they are thickly coated with it and place them on a baking paper or a baking mat and let them harden.
- If no children are also eating, you can mix the marzipan with approx. 3 teaspoons of alcohol instead of the jam.
- Regarding the dates, it should be said that the ones here in the recipe are really very large, fresh ones. I got it as a gift. The dates from the fruit department in the supermarket are usually only half the size. With 30 smaller ones, you can either halve the amount of ingredients in the filling or simply fill more than 30 pieces.
