Peanut Ganache-Stuffed Dates

Instructions

1. 1

   Slice each Medjool date lengthwise on one side and remove the pit, keeping the date intact.

2. 2

   Chop the dark chocolate into small pieces and place in a heatproof bowl.

3. 3

   Heat the light cream in a small saucepan over medium heat until just simmering, then pour it over the chopped chocolate.

4. 4

   Let the mixture sit for 1 minute, then stir until smooth and glossy to make the ganache.

5. 5

   Roughly chop the roasted peanuts.

6. 6

   Allow the ganache to cool slightly until thickened but still pipeable or spoonable.

7. 7

   Fill each pitted date with about 1 teaspoon of ganache.

8. 8

   Sprinkle the chopped roasted peanuts over the ganache in each date.

9. 9

   Finish with a light sprinkle of sea salt on top of each stuffed date.

10. 10

    Serve immediately or chill for 10-15 minutes to set the ganache before serving.