Vered Guttman's mother makes this confection for many Jewish holidays, including Passover. Store them in an airtight container for up to 1 week.
Pitted, pressed baking dates are available in Middle Eastern specialty markets.
Yield: Makes walnut-size pieces
- 8 ounces dark (semisweet or bittersweet) chocolate, chopped
- One 13-ounce package pressed baking dates
- 1 cup walnut pieces (toasted, if desired)
Line a rimmed baking sheet with parchment paper.
Heat about 1 inch of water in a medium saucepan over medium heat. Place a medium stainless-steel mixing bowl on top, fitting it snugly over the opening of the saucepan. Place the chocolate in the bowl and let it melt. Remove the bowl from the heat and stir the chocolate until it is smooth.
Meanwhile, if the dates seem dry, place them in the bowl of a food processor and pulse until coarsely chopped. Transfer to a small mixing bowl. Otherwise, soften an opened package of the dates for 15 seconds or so in the microwave.
Place the walnuts in the bowl of the food processor and pulse until they are finely chopped; reserve some of the more powdery nuts (a tablespoon or so). Add the remaining chopped nuts to the chopped or softened dates; use your hands to press the mixture together until the nuts are evenly incorporated. Pinch off pieces and roll them into 1-inch balls, placing them on the baking sheet.
Use a fork or skewer to dip each ball in the melted chocolate until completely coated. Return them to the baking sheet as you work; sprinkle the reserved chopped walnuts on top. Allow the chocolate to set before serving.
From Washington caterer Vered Guttman.
Tested by Bonnie S. Benwick.
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