For the recipe Cinnamon and date truffles
Hand Blender | |
Mixing Bowl | |
Greaseproof Paper |
200 g | Dates , pitted |
10 ml | Water |
100 g | Ground Almonds |
20 g | Dr. Oetker Fine Dark Cocoa Powder |
50 g | Unsalted butter , soft |
1 g | Ground Cinnamon |
300 g | Dr. Oetker 26% White Chocolate |
50 g | Pistachios , chopped |
Add dates, water, ground almonds, cocoa, butter and cinnamon to a tall container and puree with the hand blender. Form approximately 20 balls from the mixture.
Coarsely chop the chocolate and melt it in a bowl above a bain-marie.
Dip the date balls into the chocolate one at a time using a fork and wipe off any excess couverture on the edge of the bowl. Place the pralines on parchment paper, sprinkle with the pistachios and refrigerate for approximately 30 minutes.
Per Serving | Per 100 g / ml | |
---|---|---|
Energy |
770
kJ
184 kcal |
2089
kJ
499 kcal |
Fat | 11.65 g | 31.47 g |
Carbohydrate | 15.81 g | 42.73 g |
Protein | 6.55 g | 17.70 g |
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