Ingredients
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)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place the dates, raisins and liqueur into the Thermomix bowl and chop spd 5 / 5 sec. Set aside and clean bowl.
Break the chocolate up into pieces and place in the Thermomix bowl.
Chop chocoloate spd 6 / 10 sec.
Melt the chocolate 50 degrees / 2 min / spd 2.
Add the date mixture into the bowl with the cholocate and combine spd 3 / 20 seconds.
Refridgerate the mixture for a few minutes to partly set the chocolate (makes it easier to roll the balls).
Using a tablespoon, roll the truffles in the coating you have selected and place on a tray/in a container to refridgerate.
Refridgerate for 1 hour or until set.
Method
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.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
These sound great, can't wait to try them!