Chocolate Truffles with Ras el Hanout

Using Alexandra’s Ras el Hanout Spice


180mL double cream

2 Tbsp unsalted butter

1 ½ tsp Alexandra's Ras el Hanout

220g dark chocolate pieces or drops

A handful of dates, chopped

¾ cup (approx) desiccated coconut

  1. Put the chocolate into a metal bowl.

  2. Place the butter, cream and Ras el Hanout into a saucepan and heat, stirring until just boiling. Pour over the chocolate immediately and leave to sit for 4-5 minutes.

  3. Stir to melt the chocolate and then add the dates and mix through.

  4. Pour into a shallow dish, cover and leave in the fridge for 3 hours or until set.

  5. Remove from the fridge and form small balls of the chocolate mixture using a teaspoon. Roll the balls in coconut and transfer to plate.

  6. Refrigerate until required and serve at room temperature.

Makes about 30 truffles.