Chocolate Ganache Filled Caramel Toffee Dates - cooking recipe

Ingredients

None None FOR THE CHOCOLATE GANACHE FILLING
3 1/2 oz bittersweet chocolate (70% cocoa solids), chopped
2 tbsp butter, chopped
1/3 cup heavy cream
None None FOR THE CARAMEL TOFFEE DATES
20 None fresh dates
20 None small bamboo skewers
1/2 cup light corn syrup
8 tbsp (1 stick) butter, chopped
1 cup sugar

Preparation

Line a baking pan with parchment paper. For the chocolate ganache filling, place the chocolate and butter in a medium bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chocolate mixture in the bowl and stir until smooth. Let stand for 1 hour or until cool and thickened. Spoon the ganache into a piping bag with a small plain tip.
Make a cut along one side of the dates and remove the seeds. Pipe a small amount of ganache into the center of the dates then press the halves together. Push a skewer into the end of the dates.
Combine the syrup, butter and sugar in a medium saucepan on medium heat. Stir without boiling, until the sugar is dissolved. Bring to a boil. Reduce heat to low and simmer, uncovered, without stirring, for about 5 mins or until the toffee turns a deep caramel color. Remove from the heat and cool slightly.
Dip the dates into the toffee; place on the prepared pan. Carefully remove the skewers from the dates while the toffee is still warm. Cool completely before serving.