Preparation

Chocolate-Hazelnut Truffles

1. Melt the chocolate with the butter in a bain-marie. Remove from the burner.
2. Whip the cream and set aside.
3. Add the chestnut cream and rum to the melted butter and mix well. Fold in the whipped cream. Add the hazelnuts.
4. Put in the refrigerator for a few hours.
5. Shape the chocolate mixture into 2 or 3 cm-diameter truffles with a small spoon, and roll them in your hand (wear plastic gloves if your hands are warm).
6. Put them back in the refrigerator for a few hours.
7. Roll the truffles in the cocoa or praline, or dip them in melted chocolate. Keep in a cool place.

Date-Coconut Balls

1. Melt the butter in a pot and add the dates. Cook over low heat for about 10 minutes, until the dates form a paste.
2. Add the vanilla extract and beaten egg, mix together well.
3. Pour into a bowl and add the crisped rice cereal. Mix well.
4. Form into small 2 to 3 cm balls and roll in the grated coconut.
5. Cool and keep in an airtight container.

Fig-Pumpkinseed Balls

1. 1. Chop the figs in a food processor. Add the oatmeal and mix well.
2. 2. Add enough orange juice to obtain a workable paste.
3. 3. Transfer into a mixing bowl and add 50 g crushed pumpkin seeds.
4. 4. Form into 2 to 3 cm balls and roll in the rest of the crushed pumpkin seeds (100 g).

Recipes from the MPM’s resident chef, Nicole Anne Gagnon.