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1 Date, Raisin and Hazelnut Liqueur Truffles

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Date, Raisin and Hazelnut Liqueur Truffles

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Ingredients

20 portion(s)

Truffles

  • 345 grams dates, pitted
  • 75 grams raisins
  • 1 tbsp hazelnut liqueur, (e.g. Frangelico)
  • 200 grams dark chocolate
  • + Coating for the balls, (e.g. coconut, almond flakes)
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Recipe's preparation

    Method

  1. Place the dates, raisins and liqueur into the Thermomix bowl and chop spd 5 / 5 sec. Set aside and clean bowl.

     

  2. Break the chocolate up into pieces and place in the Thermomix bowl.

     

  3. Chop chocoloate spd 6 / 10 sec.

     

  4. Melt the chocolate 50 degrees / 2 min / spd 2.

     

  5. Add the date mixture into the bowl with the cholocate and combine spd 3 / 20 seconds.

     

  6. Refridgerate the mixture for a few minutes to partly set the chocolate (makes it easier to roll the balls).

     

  7. Using a tablespoon, roll the truffles in the coating you have selected and place on a tray/in a container to refridgerate.

     

  8. Refridgerate for 1 hour or until set.

     

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Tip

You can use what ever coating you like for the balls - coconut, hundreds and thousands, almond flakes, cocoa, etc.

 

This is a Donna Hay converted recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • These sound great, can't wait

    Submitted by RecipieMagpie on 24. June 2015 - 05:54.

    These sound great, can't wait to try them! 

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