date, raisin and hazel­nut liqueur truf­fles

Sunday Tasmanian - Tassie Living - - TASTE -

1 ½ cups ( 345g) fresh pit­ted dates, chopped ½ cup ( 75g)

raisins 1 ta­ble­spoon hazel­nut liqueur 200g dark choco­late, melted 1 cup ( 80g) flaked al­monds, chopped Place the dates, raisins and liqueur in a small food pro­ces­sor and process to com­bine. Place the mix­ture in a bowl with the melted choco­late and mix to com­bine. Re­frig­er­ate for 30 min­utes or un­til just set. Us­ing a ta­ble­spoon, roll the mix­ture into balls. Roll the truf­fles in the al­monds to coat and place on a bak­ing tray lined with non­stick bak­ing paper. Re­frig­er­ate for 1 hour or un­til set. Makes 20.

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