Recipe: Chocolate Stuffed Dates

CHOCOLATE STUFFED DATES

28 each large Medjool dates, whole
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 tbsp. cornstarch
1/4 tsp. salt
1 cup milk
2 each egg yolks, beaten
1 tbsp. salted butter, softened
2 tsp. almond extract
1 cup sweetened flaked coconut, lightly toasted
1/2 cup chopped walnuts
walnut pieces (for decoration)

Cut each Medjool date lengthwise along one side. Remove the pit; set aside.

Put sugar, cocoa powder, cornstarch and salt in a medium saucepan and whisk together. Gradually add milk and continue to whisk. Put the saucepan on medium heat and whisk constantly while bringing it to the boil. Boil for 1 minute. Take off the heat.

Pour about 1/3 of the heated mixture into the egg yolks whisking the egg yolks vigorously. Pour the heated egg yolk mixtures back into the saucepan and put on heat for 1 minute, but do not boil. Take off the heat.

Add butter, almond extract and whisk until incorporated. Add the coconut and chopped walnuts and mix together. Pour the entire mixture into a medium bowl and put a layer of plastic wrap on top to keep air from the mixture. Let it cool until most of the heat is gone.

Take each date, spread it open, and add a generous amount of the chocolate mixture to the inside of the date. Add one or more pieces of walnut to the center of the date on top of the filling for decoration.

Yield: 28 stuffed dates
Source: 2007 Riverside County Fair National Date Festival