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
Put the chocolate into a metal bowl.
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.
Stir to melt the chocolate and then add the dates and mix through.
Pour into a shallow dish, cover and leave in the fridge for 3 hours or until set.
Remove from the fridge and form small balls of the chocolate mixture using a teaspoon. Roll the balls in coconut and transfer to plate.
Refrigerate until required and serve at room temperature.
Makes about 30 truffles.