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Les Marchés Publics de Montréal

Sweet Bites

All recipes |  Desserts and snacks

Sweet Bites, Desserts et collations
  • Preparation time : 15 min per recipe
  • For three dozen bites per recipe.
  • Chocolate-hazelnut, date-coconut or fig-pumpkinseed: these sweet bites will delight your guests with their different flavors.

    Ingredients

    Chocolate-Hazelnut Truffles

    • 400 g (7/8 lb.) black chocolate
    • 150 g (1/3 lb.) unsalted butter
    • 100 mL (3/8 cup) whipping cream
    • 1 can of vanilla-flavoured chestnut cream
    • 25 mL (2 tbsp.) dark rum (optional)
    • 200 g (1/2 lb.) de roasted hazelnuts, chopped
    • Cocoa, praline or melted chocolate to coat

    Date-Coconut Balls

    • 60 mL (1/4 cup) unsalted butter
    • 225 g (½ lb.) chopped dates
    • 5 mL (1 tsp.) vanilla extract
    • 1 egg, beaten
    • 500 mL (2 cups) crisped rice cereal (e.g., Rice Krispies)
    • Grated coconut to coat

    Fig-Pumpkinseed Balls

    • 250 g (1/2 lb.) dried figs
    • 35 g (1/4 cup) oatmeal
    • 15 to 25 mL (1 to 2 tbsp.) orange juice
    • 150 g (1/3 lb.) crushed pumpkin seeds

    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.


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