Dates with Pistachio and Mascarpone

Instructions

1. Prepare the Dates

   • If your 12 (Medjool) dates still contain pits, gently slice each one lengthwise, taking care not to cut completely through.

   • Carefully remove the pits from each date.

2. Prepare the Filling

   • Roughly chop 50 g unsalted pistachios.

   • In a small bowl, use a spoon to soften 125 g mascarpone cheese.

   • Add the chopped pistachios to the softened mascarpone.

   • Mix well to combine.

3. Fill the Dates

   • Using a small spoon or a piping bag, carefully fill each pitted date with a dollop of the mascarpone and pistachio mix.

4. Melt the White Chocolate Mixture

   • Place the white chocolate in a microwave-safe bowl.

   • Melt the white chocolate in the microwave using 30-sec intervals, stirring well after each interval, until it is fully melted and smooth.

   • Add the pistachio creme to the melted white chocolate.

   • Mix until the creme is fully combined with the chocolate.

5. Dip and Chill the Dates

   • Dip each filled date into the melted white chocolate and pistachio creme mix, ensuring it is completely coated.

   • Place the chocolate-dipped dates onto a tray lined with parchment paper.

   • Put the tray of coated dates into the freezer for at least 1 hour to allow the chocolate shell to harden completely.

6. Add Sea Salt and Serve

   • Remove the hardened dates from the freezer.

   • Sprinkle each date with a few flakes of sea salt.

   • Arrange the finished dates on a serving platter.

   • Ready to be served, enjoy!