As quick as they are delicious, Rachel Allen passes on one of her easiest but tastiest desserts.
Ingredients
- 125g (4½oz) dark chocolate (55–70% cocoa solids), chopped or in pieces/drops
- 12 dates (medjool dates are fabulous for this)
- 12 pieces of candied orange peel, about 1 x 2cm (½ x ¾ in) in size, so they fit snugly in the dates
Method
- Place the chocolate in a bowl sitting over a saucepan with a few centimetres of water. Bring the water up to the boil, then take off the heat and allow the chocolate to melt slowly.
- Meanwhile, place a piece of baking parchment on a baking tray.
- Split the dates in half, but not all the way through. Remove the stones and discard, then stuff the dates with a piece (or a few small pieces if that's the size of your peel) of candied peel.
- Close the dates again, pinching the edges to seal.
- Using two forks, dip each date in the melted chocolate, then transfer each one (so they're not touching each other) to the paper-lined tray.
- Place somewhere cool for the chocolate to set.
