Spanish Truffles

• 200 g dates, pitted and chopped
• 150 g serrano ham, chopped
• 1000 ml sherry wine
• liquid, nitrogen
• 500 g white chocolate, melted and steeped with
• saffron, to taste

1. Puree dates and ham with sherry and freeze mixture to make a sorbet.
2. Scoop the sorbet into balls, and dunk them in liquid nitrogen to freeze.
3. Then dunk in warm saffron-chocolate to form a hard candy coating.
4. Store truffles in a covered container in the freezer, and allow to thaw at least 1 hour before serving.

dates, serrano ham, sherry wine, nitrogen, saffron

Taken from www.food.com/recipe/spanish-truffles-373433 (may not work)