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Martha Stewart’s Cooking School: Dates

Dates

In every episode of Martha Stewart’s Cooking School, learn cooking fundamentals following Martha’s signature step-by-step, how-to teaching process. Be sure to check your local listings to see when this episode will be airing in your area.

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Dates are a cornerstone of Gulf cuisine. In this episode, they take center stage in Martha’s kitchen. Explore the versatility of this world-famous ingredient through both savory and sweet dishes that include date-stuffed baby eggplant, mackerel with date butter, chocolate-date pudding cake, and date truffles. Don’t forget to make a date with this super food!

 

This Week’s Recipe

Date Truffles

date truffles

This date truffles recipe appears in the "Dates" episode of Martha Stewart's Cooking School.

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Ingredients

  • 2 tablespoons almond flour
  • 2 tablespoons powdered milk
  • 1/2 teaspoon ground cinnamon, plus 1/4 teaspoon for coating
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons unsalted butter, cut into pieces
  • 9 ounces (250 grams) date paste
  • 3 tablespoons cocoa powder, plus 1/2 cup for coating
  • 1/2 teaspoon kosher salt
  • 8 ounces (225 grams) dark chocolate (70 percent cacao), chopped
  • 1 tablespoon coconut oil
  • Chopped pistachios, chopped toasted coconut flakes, and toasted sesame seeds, for coating
  • 2 tablespoons sugar

Directions

  1. Combine almond flour, powdered milk, and spices in a small skillet and place over low heat. Cook, stirring constantly, until mixture is fragrant and light brown in color, about 2 minutes.
  2. Add butter and stir until the butter is melted and mixture is well combined. Transfer to the bowl of an electric mixer and let cool, at least 5 minutes.
  3. Add date paste, cocoa, and salt to bowl and beat until well combined using the paddle attachment. Scoop balls using a tablespoon or a small ice-cream scoop and drop onto a parchment-lined baking sheet. Roll between damp hands to smooth. Refrigerate truffles at least 1 hour and up to overnight.
  4. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; stir in coconut oil. Dip truffles into chocolate, scraping along the edge of the bowl to remove any excess chocolate.
  5. Roll to coat in pistachios, coconut, or sesame seeds, or a mixture of sugar, 1/4 teaspoon cinnamon, and 1/2 cup cocoa powder.

Yield: Makes 2 dozen

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