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  • LK Bonabi

Dark Chocolate dipped dates

As we approach both Yalda (Shab-e-Yalda) and Christmas, I find family time is about making things simple to eat, ensuring that precious moments are spent with friends and loved ones.

These dark chocolate dipped dates can be made a good week in advance and piped with the cream filling on the day.

They are extremely filling as a dessert, both beautiful to look at, a feast for the eyes and the palate. Really easy to make, I made mine within an hour or so.

The garnish is totally up to you, I used three different types of fillings topped with the traditional Persian pistachio, rose petal and cardamom one to simple crushed roses petals and gold leaf.


12 large dates (stones removed)

200g dark chocolate bar

300g double cream

1/4 cup granulated sugar

1 tsp cardamom powder

2 tsp crushed rose petals

2 tbsp ground pistachios

1/4 tsp cardamom

1tsp rose water

For the garnish

Garnish 1 - 1 tbsp ground pistachio, rose petal, gold leaf

Garnish 2 - rose petal, gold leaf

Garnish 3 - ganache, gold leaf


Step 1

  • Melt the dark chocolate in a bowl over boiling water

  • Once the chocolate has melted remove from heat

Step 2

  • Wash the dates and pat them dry with a kitchen towel

  • Make long slits length ways down through the dates, ensure that you do not cut right through

  • Remove the stone

  • Put 100g of the melted chocolate in a bowl and dip the dates in the chocolate

  • Set aside, preferably in the fridge so the chocolate hardens

Step 3

  • Pour the cream in a bowl

  • Add rose water, sugar and whisk until the cream has formed stiff peaks

  • Separate the cream in three bowls

  • In the fist bowl add 75g of the cream, 1 tbsp pistachio and 1/4 tsp cardamom

  • Gently fold

  • In the second bowl add 75g of the cream, 1 tsp crushed rose petals

  • Gently fold

  • In the third bowl add 150g of the cream, 100g of the melted chocolate and 1 tbsp of the ground pistachio. This takes a bit longer to set so you may need to keep it in the fridge for longer

  • Gently fold

Step 4

  • Place the three bowls in the fridge, the cream needs to be extremely cold so you can pipe it easily, I piped mine the next day.

Step 5

  • Remove the chocolate dipped dates from the fridge

  • Fill a piping bag with the first cream filling

  • Fill 4 of the dates with the filling

  • Do the same for the other two fillings

  • Place back in the fridge 30 mins

Step 6

  • Remove the chocolate dipped dates filled with cream from the fridge

  • Sprinkle the garish of your choice on the dates

  • Finally add the gold leaf on each of the dates

Enjoy with lovely Persian saffron tea :)

Dark Chocolate dipped dates with pistachio, ganache and rosewater cream
Dark Chocolate dipped dates with pistachio, ganache and rosewater cream


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