Chocolate Ganache Filled Caramel Toffee Dates

• None None FOR THE CHOCOLATE GANACHE FILLING
• 3 1/2 oz bittersweet chocolate (70% cocoa solids), chopped
• 2 tbsp butter, chopped
• 1/3 cup heavy cream
• None None FOR THE CARAMEL TOFFEE DATES
• 20 None fresh dates
• 20 None small bamboo skewers
• 1/2 cup light corn syrup
• 8 tbsp (1 stick) butter, chopped
• 1 cup sugar

1. Line a baking pan with parchment paper. For the chocolate ganache filling, place the chocolate and butter in a medium bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chocolate mixture in the bowl and stir until smooth. Let stand for 1 hour or until cool and thickened. Spoon the ganache into a piping bag with a small plain tip.
2. Make a cut along one side of the dates and remove the seeds. Pipe a small amount of ganache into the center of the dates then press the halves together. Push a skewer into the end of the dates.
3. Combine the syrup, butter and sugar in a medium saucepan on medium heat. Stir without boiling, until the sugar is dissolved. Bring to a boil. Reduce heat to low and simmer, uncovered, without stirring, for about 5 mins or until the toffee turns a deep caramel color. Remove from the heat and cool slightly.
4. Dip the dates into the toffee; place on the prepared pan. Carefully remove the skewers from the dates while the toffee is still warm. Cool completely before serving.

bittersweet chocolate, butter, heavy cream, dates, dates, bamboo skewers, light corn syrup, butter, sugar

Taken from recipes-plus.com/api/v2.0/recipes/27013 (may not work)