This recipe is as quick as it is delicious.


  • 125g (4½oz) dark chocolate (55–70% cocoa solids), chopped or in

  • pieces/drops

  • 12 dates (medjool dates are fabulous for this)

  • 12 pieces of candied orange peel, about 1 x 2cm (½ x ¾ in) in size,

  • so they fit snugly in the dates


  • 1.

    Place the chocolate in a bowl sitting over a saucepan with a few centimetres of water. Bring the water up to the boil, then take off the heat and allow the chocolate to melt slowly.

  • 2.

    Meanwhile, place a piece of baking parchment on a baking tray.

  • 3.

    Split the dates in half, but not all the way through. Remove the stones and discard, then stuff the dates with a piece (or a few small pieces if that's the size of your peel) of candied peel. Close the dates

  • 4.

    Again, pinching the edges to seal.

  • 5.

    Using two forks, dip each date in the melted chocolate, then transfer each one (so they're not touching each other) to the paperlined tray.

  • 6.

    Place somewhere cool for the chocolate to set.

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