Friday, April 18, 2014

HAZELNUT DATE TRUFFLES - TRUFFES AUX DATTES ET NOISETTES

Blossoms - Spring 2014
SPRING HAS SPRUNG
She turned to the sunlight
And shook her yellow head,
And whispered to her neighbor:
Winter is dead.
- A.A. Milne, When We Were Very Young

It is spring again. The earth is like a child that knows poems by heart.
- Rainer Maria Rilke
It’s official, spring is finally upon us! One must be a fool not to have witnessed nature’s boisterous reawakening. The signs are omnipresent and unless you live in a cave or you are deaf, dumb and blind (not in the medical sense, but in the spiritual one), it is quite impossible to miss them.

Yes, spring is here and there’s no denying it. From morning to evening the birds are chirping hysterically, trees are blossoming rapidly, a cacophony of lush flowers has invaded the lawns and meadows, the air smells of honey and mowed grass, market stalls are looking more vibrant than ever, afternoon temperatures flirt with the twenties (celsius), the mountains are losing their snow, warm sunshine graces our skin again, the longer days have arrived and most of us are struggling with seasonal fatigue or hay fever.

Spring drew on...and a greenness grew over those brown beds, which, freshening daily, suggested the thought that Hope traversed them at night, and left each morning brighter traces of her steps.
- Charlotte Brontë, Jane Eyre

Something in the air this morning made me feel like flying...
- Eileen Granfors, And More White Sheets: An expanded text edition
I find this time of the year quite thrilling, revitalizing and inspiring as once more life takes over and grim darkness, decay and silence is supplanted by bright light, joyfullness, efflorescence and excitement. After an extensive period of hibernation, suddenly each living being, without exception, is shaken from its torpor and fuelled with new energy.

Hen - Spring 2014
Spring, the season of transformation and resurrection, revives our hopes and dreams, blows away our fears as well as doubts and brings positive change in our existence. It is a fresh beginning for us all and like a phoenix that has risen from the ashes, we are ready to take a leap into the unknown, conquer the world and discover unexplored horizons.

I, myself am no stranger to the sheer euphoria that takes hold of us humans when we turn over the third page of the calendar, spot the very first primrose or hear the melodious morning song of blackbirds. As soon as the vernal equinox occurs, I become as restless and impatient as a small child on Christmas Eve and I cannot wait for the big transition to happen.


Unfortunately, the blooming period is ephemeral - I am always surprised by how fast things go and how soon summer arrives - and the tender and luxurious colors of spring are fastly replaced by dark shades of green. This is the reason why I try to be mindfully attentive to my surroundings and fully savor every single moment that is offered to me…


Easter Eggs - Spring 2014
En tout être comme en toute chose se côtoient et s’imbriquent Lumière et Ténèbres. Dans une datte que vous croquez, la chair nourrit votre corps, mais le goût suave et le parfum et la couleur nourrissent votre esprit. La Lumière qui est en vous se nourrit de beauté et de connaissance, songez à la nourrir sans arrêt, ne vous contentez pas de gaver le corps.
- Amin Maalouf, Les Jardins De Lumière
Speaking of time passing fastly, Easter is once again upon us and I hope that you all have wonderful plans for the long weekend ahead. Well, in case you still don’t know what treat or snack to prepare for the April celebrations, you might be interested in giving my “Hazelnut Date Truffles” a try.

These refined bites are easy to prepare (a real lifesaver) and aside from tasting divine and being addictive, they are also healthy (no guilty conscience here!) - this is a perfect after dinner or teatime nibble, especially if you have been eating rich food all day long.


Hopefully you'll attempt to make them as they are an absolute crowd pleaser (even kids love them) and besides, this recipe is highly adaptable (extra fun in the kitchen)...

Hazenut Date Truffles
Hazelnut Date Truffles
Recipe by Rosa Mayland, April 2014.

Makes about 16-20 truffles.

Ingredients:
1 1/3 Cup (about 22) Pitted & chopped Medjool dates
2/3 Cups (80g) Toasted Hazelnuts (or any other nut of your choice)
1 Tbs Whisky (or water)
1 Tsp Pure vanilla extract
3 Tbs Unsweetened cocoa powder, plus more for coating the truffles
A pinch fine sea sealt
1/4 Cup (45g) Small chocolate (dark, milk or white) chunks/drops

Method:
1. Put the dates, hazelnuts, whisky and vanilla in a food processor and run until a fine and sticky paste forms.
2. Add the cocoa powder and sea salt and pulse a few more times.
3. Incorporate the chocolate chunks/drops.
4. Shape into 2.5 cm (1 inch) balls and coat with cocoa powder.

Date Truffles - Poem
Remarks:
Add a little water (or whisky) if the paste is too dry and crumbly, or add a little cocoa powder if the paste is too wet and sticky.
The whisky can be replaced by water or any other alcohol of your choice.
Flavoring Options (add at the same time as the cocoa powder): 1 tsp finely grated orange zest or 1 tsp instant espresso powder or 1 tsp ground cinnamon or a pinch ground tonka beans or 1/2 tsp ground chipotle chili powder.
These truffles can be made 1 week ahead and they must be stored in an airtight container in the fridge.

Serving suggestions:
Serve the truffles (at room temperatures) with a small glass of liquor or a good cup of coffee.

Hazenut Date Truffles
Truffes Aux Dattes Et Aux Noisettes

Recette par Rosa Mayland, avril 2014.

Pour environ 16-20 truffes.


Ingrédients:

22 Dattes Medjool dénoyautées et hachées 
80g de Noisettes torréfiées (ou tout autre noix de votre choix) 
1 CS de Whisky (ou d'eau)
1 CC d'Extrait de vanille pure 
3 CS de Cacao en poudre non-sucré, et plus pour enrober les truffes 
Une pincée de sel de mer fin 
45g de Chocolat (noir, au lait ou blanc) coupé en petits cubes ou de pépites de chocolat

Méthode: 

1. Mettre les dates, les noisettes, le whisky et la vanille dans un mixeur et les broyer assez finement afin d'obtenir une pâte collante et fine. 
2 . Ajouter le cacao et le sel, puis mixer encore un peu. 
3 . Incorporer les pépites de chocolat.
4 . Façonner en boules d'environ 2,5 cm et les enrober de poudre de cacao.

Easter Eggs - Spring 2014
Remarques: 
Ajouter un peu d'eau (ou de whisky) si la pâte est trop sèche et friable, ou ajouter un peu de poudre de cacao si la pâte est trop humide et collante.
Le whisky peut être remplacé par de l'eau ou tout autre alcool de votre choix. 
Vous pouvez aussi arômatiser vos truffes avec 1 CC de zeste d'orange finement râpé ou 1 CC de café en poudre (instantané) ou 1 CC de cannelle en poudre ou une pincée de fève tonka râpée ou 1/2 CC de piment chipotle poudre.
Ces truffes peuvent être fabriquées 1 semaine à l'avance et elles doivent être entreposées au réfrigérateur, dans un contenant hermétique. 

Suggestion d'accompagnement: 
Servir les truffes (à température ambiante) avec un petit verre de liqueur ou une bonne tasse de café.

Hazenut Date Truffles

60 comments:

  1. Truffles are one of my all time favorites. The photo of the hen is out of this world!
    Sam

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  2. Oh I am speechless. The photographs is just mind-blowing and the recipe makes me want to make them right away :)

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  3. Such great quotes & stunning photos!! Love these truffles :)

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  4. Dear Rosa, You have captured the spirit of the season in your thoughts and your writing. Beautiful.
    The truffles would be a treat for the Easter celebration.
    Happy and blessed Easter dear friend. Hugs, Catherine xo

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  5. truffle is tempting as always, yours look ultra luscious!

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  6. Excellent post...and such good timing for making these gorgeous nutty truffles...that poem is beautiful...thanks so much for sharing...Happy Spring!!! :-)

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  7. These date truffles would be the perfect treat this week-end. Happy Easter Rosa!

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  8. lovely photos and truffles look delicious =P
    hugs from Spain

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  9. Excellent idea. Ich liebe Medjool Datteln. The secret of the wine is out ;-) Liebe Ostergrüsse !

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  10. Lovely! Your photos take my breadth away.

    I am amazed at this spring, this conflagration
    Of green fires lit on the soil of the earth, this blaze
    Of growing, and sparks that puff in wild gyration,
    Faces of people streaming across my gaze.
    D.H. Lawerence

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  11. I love the idea to combine dates and truffles! A friend gave us recently a box of dates from the private garden of his chairman in the UAE and they were like candy! Wish I had this recipe then. The photos are splendid.

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  12. The little hen is so adorable Rosa, great pics, also love those truffles! great post!

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  13. Yeah, Spring is here today and gone tomorrow. I like it too. Your shots are great, Rosa. And so are the truffles...:) ela@GrayApron

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  14. I'm so glad spring is finally here! And I'm so glad to see this recipe, too -- I don't think I've ever had truffles with dates. Love the idea! And will have to try. Thanks so much.

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  15. Love those truffes made with dates! They look divine, Rosa.

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  16. Oooh, these look wonderful, Rosa! A delicious combo.

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  17. Delicious truffles just in time for Easter! Even better than they're healthy.

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  18. A very healthy recipe for truffles indeed. I love your writing, it is a pleasure to stop here and "soak" in your words.

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  19. aah how I love this post Rosa, I love so much the truffles, but I love the tea cup with eggs and love china blue and White, just beautiful and peaceful:)

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  20. I love anything with hazelnuts, your truffles look wonderfully indulgent!

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  21. these look wonderful and adore the quotes happy spring hugs

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  22. What a beautiful tribute to the reawakening of Spring Rosa. Your words and thoughts are blossoms of inspiration. The poem and those amazing truffles are the icing on the cake! The notion of dates hidden in each truffle is enticing. Thank you so much for sharing, Rosa...Wishing You and Yours the most Joyous songs of the season...

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  23. This post is truly enchanting. The truffles look luscious.

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  24. Wonderful post!

    Happy Easter Sunday :)

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  25. Happy Easter.. Such lovely clicks... Those truffles look decadent!

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  26. These truffles look so delicious and totally addictive! And the pictures are so lovely :)

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  27. these are magnificent. i always roll my truffles in cocoa powder because not only is it delicious, but it's also far less mess than melted chocolate!

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  28. Joyeuses Pâques à toi aussi ! :)

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  29. Hello Rosa, the spring is here also and every tree is blooming. So lovely, the birds are singing, the sun is shining-)) Your pictures are stunning as usual, you are real artist!

    Hugs,
    Yelena

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  30. Oh Rosa, beautiful photos...I cannot stop contemplating them...and the truffles just sound amazing...like the date in these truffles...
    Have a wonderful week :D

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  31. Happy Easter to you, dear Rosa!
    Those truffles are perfect and decadent. love them to bits! MAking them now as we speak :-)

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  32. Même après le chocolat de ce week-end, ces truffes me font terriblement envie Rosa.

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  33. those truffles must be good! I love the hen picture :D

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  34. Hehe Rosa I made something very similar today! Yours look wonderful D

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  35. Here, in India, we are way past the spring and well into the summers!
    The dates and chocolate combination sounds lovely and your food shots are beautiful as always :)

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  36. Finally....spring! Such a lovely season with new growth and new hope. Your truffles look lovely, Rosa!

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  37. The truffles sound delicious, and I enjoyed the various quotes and your thoughts on Spring. I always find it a hopeful time of year - a time to begin new projects and to start afresh. I have to comment also on your most beautiful photographs.

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  38. Gorgeous photos and totally delicious truffles - with whisky!

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  39. Rosa! Look at those beautiful blossoms:)
    xoxo
    E

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  40. I love all of the gorgeous photos in this post, Rosa - I am still waiting for spring to truly show itself here - very tardy this year! These truffles also look quite enticing and decadent - very delicious!

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  41. I love all the photographs in this post, you are one talented lady !

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  42. I am glad you finally posted the recipe for them. I saw the black and white photo and wondering what they have inside. I love the use of whisky in these.. I would love to give them a try.

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  43. Good morning Rosa.

    What a beautiful post, it's almost like reading a good book illustrated by beautiful photography. Simply lovely.

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  44. Great flavour and texture combination Rosa and your truffles look so appetising!!
    Cheers,
    Lia.

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  45. Beautiful photos and lovely truffles :D

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  46. Je suis la 51 ème à mettre un mot et dire combien j'aime me promener sur ce blog, admirer les photos, les recettes ! tout est beau Rosa ici, un moment de détente, de plaisir....Bises et belle continuation

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  47. Breathtaking shots, with one of my favorite subjects, chocolate! If only they were within reach.

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  48. Lovely spring photo capture! Spring has sprung, indeed! The truffles look delicious!

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  49. These look so incredible! What a wonderful treat.

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  50. Non seulement c'est superbe mais la recette a l'air delicieuse, elles me font un peu penser au panforte tes truffes, il faut que j'essaie ca.

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  51. Very Yum tes truffes chocolat et datte!
    C'est très sympa!!

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  52. I guess I'm making 'water' version truffles since I can't drink. Did I mention that Oregon where I live produce huge amount of hazelnuts? I love hazelnuts!
    Your photographs are sheer beauty! What a great treat to my eyes. I hope you had a wonderful Easter!

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  53. Spring is my favourite season! Love the sound of these truffles (and I have wild prop envy for that blue and white crockery...!)

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  54. I bet these are additive. They'd also make a great hostess gift...well, if managed not to eat them all myself! ;)

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  55. I love the truffles and the picture of truffles on the blue plate. Soooooo delicious and beautiful. I'm completely mesmerized by your photography, Rosa.

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