Go Back

Cherry Balsamic Decadence

A soft fondant center made from date sugar and black cherry balsamic vinegar, coated in chocolate.
Print Recipe Pin Recipe
Servings: 16
Ingredients Method

Ingredients
  

  • 25 g aquafaba about 1 1/2 tbsp, up to 30 g
  • 1.5 cups date sugar 180g, plus more for rolling
  • 2 tbsp almond flour 20 g
  • 0.5 tbsp date syrup
  • 1 tbsp black cherry balsamic vinegar
  • 0.125 tsp noyeux optional
  • 130 g chocolate chips for melting 80g or 60% unsweetened, 50g or 40% date-sweetened

Method
 

  1. Mix together date sugar and almond flour in a medium-sized bowl.
  2. Add date syrup, aquafaba, and cherry vinegar and mix until a dough begins to form. Let rest for 5 minutes. If the dough feels too sticky, gradually add more date sugar, 1 tablespoon at a time, until it becomes smooth and pliable.
  3. Lightly dust a clean work surface with more date sugar. Roll out the dough to a thickness of ¼” to ½”. Use a 1 ½” round or heart-shaped (or other shapes) cookie cutters to cut out shapes. Place the shapes on a parchment-lined baking sheet. Freeze for 20-30 minutes until firm.
  4. Melt chocolate in the microwave at 50% power in 30-second increments, stirring in between.
  5. Coat each piece in the melted chocolate. Place in the refrigerator for at least 30 minutes to let the chocolate harden.
  6. Store airtight in the refrigerator with parchment paper between layers.