Medjool Dates Stuffed with Brownie Curd and Crème Fraîche

Medjool Dates Stuffed with Brownie Curd and Crème Fraîche

Medjool Dates Stuffed with Brownie Curd and Crème Fraîche

I once read that we should eat something sweet at the end of a meal to signal our brain to stop eating… Well, I beg to differ! Quite frankly if I eat something sweet, I want to eat more – of the sweet stuff! Case in point, these decadent little bites that I made last week. The recipe is for 8 dates. Do not make more! I assure you that you won’t stop eating them until the plate is empty. However, in theory they make the perfect dessert. Two intense bites of sweetness, and your brain will be signaled to stop eating. Oh who are we kidding?

These dates are stuffed with brownie curd and crème fraîche and then rolled in crushed walnuts. They are heavenly when warmed just before serving, but equally as good at room temperature. I had never heard of brownie curd until I found it in my go-to dessert cookbook – “Brownie Points” by Lisa Slater. It is not quite as soft as a lemon curd, verging more on the texture of a chocolate pâté, once refrigerated. However the versatility of the curd, will make it a staple in your fridge. Aside from eating it straight from the spoon (like me), it can be used in myriad desserts that I plan to experiment with. The crème fraîche  (recipe here) serves to mellow out the intensity of this sweet experience. And the orange zest elevates each bite to sheer bliss! I suggest packaging a batch of these in a cute box for your valentine.

Well, I have the honour of co-hosting this week’s Fiesta Friday with the super talented Lily of Little Sweet Baker. You must check out her site to be mesmerized by her gorgeous recipes!  I haven’t co-hosted for a long time now, so I am super stoked to be able to meet and greet all of the guests this week with Lily. If you are new to Fiesta Friday, and would like to join us, please see the simple guidelines here.

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Medjool Dates Stuffed with Brownie Curd and Crème Fraîche

 Ingredients:

2 ounces walnuts, toasted and finely chopped

8 large Medjool dates

3 tablespoons crème fraîche

3 tablespoons brownie curd

Zest of 1 orange

Method:

Preheat oven to 300 F.

Place the chopped walnuts on a plate

Slice the dates open, just enough to remove the pit. Do not half.

Gently spread open the sides and press down on the interior flesh to make room for the fillings.

Using a small spoon, divide the crème fraîche among the dates.

Do the same with the Brownie Curd, covering the crème fraîche.

Gently squeeze the sides of the dates together to contain the filling.

Sprinkle the orange zest over the dates.

Holding the dates by their sides, dip them into the chopped walnuts so that the top is completely covered.

Place the dates on a parchment-covered cookie sheet and warm in the oven for no more than 3-4 minutes, before the chocolate fully melts, but enough to warm the crème fraîche.

Serve immediately.

Serve warmed for a special treat!

Serve warmed for a special treat!

Brownie Curd

Ingredients:

1 cup whipping cream

1 vanilla bean, sliced in half lengthwise

½ cup cocoa

½ cup sugar

3 egg yolks

1 whole egg

¼ teaspoon sea salt

1 tablespoon butter

2 ½ ounces bittersweet chocolate, chopped

Method:

Place the cream and vanilla bean in a medium saucepan. Bring to a low simmer and turn off the heat. Let sit for 30 minutes.

Using the tip of a sharp knife, scrape out the seeds from the bean into the cream. Rinse the bean and place it in your sugar jar to flavor your sugar.

Add the cocoa to the cream and whisk to blend.

Place the saucepan over medium heat and heat just until you see bubbles around the edges.

In another bowl, whisk together the sugar, egg yolks, egg and salt.

Gradually whisk the warm cream into the egg and sugar mixture.

Place a sieve over the saucepan and pour the curd mixture back into the pot, discarding whatever is left in the sieve.

Return the pot to the heat and mix constantly with a wooden spoon. The mixture must not boil! Keep mixing until you see and feel the curd thickening. From time to time, remove the pan from the heat and stir, keeping an eye on the mixture to make sure it is not boiling or burning on the bottom.

When the curd has thickened to the consistency of sour cream, remove from the heat and stir in the butter and chopped chocolate. Mix to blend completely.

At this point you may pour the curd into pre-baked tart shells or place in a sealed container with a piece of plastic wrap set directly on the surface of the curd to keep it moist.

Store in the fridge for up to 3 weeks.

Stay tuned for more recipes using Brownie Curd

Stay tuned for more recipes using Brownie Curd

 

 

38 Responses to “Medjool Dates Stuffed with Brownie Curd and Crème Fraîche”

    • chefjulianna

      Thanks so much, Sonal! Yes, I am looking forward to co-hosting all the our lovely foodie friends once again! See you there! 😀

      Reply
    • chefjulianna

      Wow, thanks so much, Suzanne! I am glad that you like them! And they are so easy to make once you have the curd made! Happy Fiesta Friday to you! 😀

      Reply
  1. Johanne Lamarche

    Can I be your valentine Juliana? How unique. Love dates and this would be an awesome way to enjoy them. I just put a bunch in a grain salad with orange zest -such a good pairing. Glad you defined what brownie curd was!

    Reply
    • chefjulianna

      Haha, of course you can be my Valentine!! 😀 I know what you mean about dates in salads. I made this Moroccan salad one time, and the best part of it was the dates and oranges! Still dreaming of that one! Happy Fiesta Friday to you!! 😀

      Reply
  2. Lily

    Hey Julianna, this reminds me of a box of stuffed dates I got from Dubai. They were stuffed with a variety of candied nuts and dried fruits. It was better than a box of chocolates. I would wake-up in the middle of the night craving them. It was like an addiction. Though your recipe with brownie curd and creme fraiche sounds even better, oh man, I think I have to make them NOW! Thanks for co-hosting my me, hugs:)

    Reply
  3. chefjulianna

    Oh, thanks so much Lily! Come to think of it, I bet there are all sorts of things we can stuff dates with! I just got home and so now I can join the party! I can’t wait to see what everyone brought. It is so nice to be sharing the co-hosting with you!! See you over a few delicious plates! 😀

    Reply
  4. Hilda

    I’ve never met a stuffed date I didn’t like, and these look fantastic. I don’t think I’ll be contributing this week – recovering from a cold and lost my mojo – but I can’t resist seeing what everyone brought. Have fun co-hosting.

    Reply
    • chefjulianna

      Hey Hilda! Glad you like these sweet treats! Sorry to hear you’re not feeling well! It is really going around here too. So glad that you felt up to visiting, though. Grab a plate and help yourself – we’re all friends here 😀 Have a great week. 🙂

      Reply
  5. nancyc

    These stuffed dates sound wonderful! I was just thinking that I need to get myself some dates at the store–I really like them, but forget to buy them!

    Reply
  6. lapetitepaniere

    Beautiful and perfect, Julianna. Love your version with ‘brownie curd and crème fraîche. Usually I stuffed mine with almond paste. Glad to see you at FF and thanks for co-hosting this week FF 😀

    Reply
  7. petra08

    Brownie curd?! I have never heard of it, and stuffed in to dates? I can see that your warning about not making more of them is a wise one! What a lovely way to end any meal! 🙂

    Reply
  8. Pang

    I don’t think my brain works that way either. Who can stop eating stuffed dates with brownie curd and crème fraîche that rolled in crushed walnuts after a few bites?!?! I am going to hunt for dates as soon as I am home, and make a ton of these dessert and enjoy them as much as I want 🙂
    Thank you for a wonderful recipe, Julianna. xoxo

    Reply
  9. Ahila

    The stuffed dates looks scrumptious. I need to look up brownie curd, haven’t heard of it before. Thanks for sharing, Julianna, and for co-hosting FF#105!

    Reply
  10. Jhuls

    You had me at brownie curd. These look so good, Chef Julianna. Thanks for co-hosting this week’s FF. I hope you are having a fab weekend. 🙂 x

    Reply
  11. Loretta

    Brilliant Juliana, such delicate and gorgeous beauties you have there. I’d eat a couple for dessert and wouldn’t feel any pangs of guilt whatsoever :). Thanks for co-hosting, you’ve really brought us a wonderful dessert.

    Reply

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