TARTUFINI CON CANNELLA E ZENZERO
(Cinnamon and Ginger Chocolate Balls)
Cinnamon and Ginger Chocolate balls: The perfect treat for chocolate lovers.
SERVES 20, PREP 20 MINUTES, COOK 5 MINUTES
60 g caster sugar
60 ml water
Dom Benedictine, to taste (I added one tablespoon)
130 g mixed nuts, roughly crushed
130 g plain chocolate, broken into pieces (minimum 74% cocoa)
130 g dates, pitted and cut into pieces
ground cinnamon, to taste (I added one teaspoon)
ground ginger, to taste (I added one teaspoon)
coating: sesame seeds, crushed nuts, finely grated chocolate.
Dissolve the sugar with water in a small saucepan over a medium heat. Simmer until you have a sweet syrup. Add the liquor and set aside to cool.
Place the nuts in an ungreased frying pan, stir often over a medium heat until toasted and golden brown in colour.
Blend the toasted nuts, chocolate, dates and spices until you get a coarse chocolate mixture.
Add a little of the syrup to the chocolate mixture and mix until you have a soft but workable paste (I had some syrup leftover).
Roll one heaped teaspoonful of mixture into a ball and then, roll in the coating. Store the chocolate balls in the fridge.
Serve with a strong cup of coffee and enjoy!