MASCARPONE-STUFFED DATES WITH MILK CHOCOLATE DRIZZLE
LET’S MAKE A DATE … and then let’s eat it.
Elegant, extra, and effortless. These mascarpone-stuffed dates are what happens when a cheese board and a box of truffles fall madly in love. Creamy mascarpone gets piped into rich, chewy Medjool dates, drizzled with just-melted milk chocolate, and crowned with a few strategic flakes of sea salt. The result? A salty-sweet, silky-crunchy bite-sized beauty that’s ready for literally every occation. Bonus points: no oven, no fuss, and absolutely no leftovers.
MASCARPONE-STUFFED DATES WITH MILK CHOCOLATE DRIZZLE
Yield: 10 Stuffed Dates
Prep time: 20 MinInactive time: 27 MinTotal time: 47 Min
These rich, creamy, decadent bites are the perfect crowdpleasers.
Ingredients
KITCHEN TOOLS
Instructions
TO STUFF YOUR DATES
- Carefully use a paring knife to slice your dates lengthwise until your knife meets the pit—use it as a guide for how deep you should cut. Remove the pit creating a small pocket for filling.
- Fill a piping bag with the mascarpone cheese and pipe it generously into each date.
- Arrange the stuffed dates on a parchment-lined baking sheet.
- Melt the milk chocolate in a microwave-safe bowl in 30 second bursts, stirring in between until smooth and pourable.
- Transfer the melted chocolate to a clean piping bag with a narrow tip and drizzle the chocolate over each mascarpone-filled date.
- While the chocolate is still glossy, sprinkle a few flakes of sea salt on top of each one.
- Refrigerate the dates for about 30 minutes, or until the chocolate drizzle is set.
- Serve chilled or slightly cool or room temperature.
Nutrition Facts
Calories
24Fat
1 gSat. Fat
1 gCarbs
2 gFiber
0 gNet carbs
2 gSugar
2 gProtein
0 gSodium
22 mgCholesterol
3 mg
