Method of Preparation:
1. Place on double boiler the cream, chocolate and 
pinch of salt, and stir until it melts. Add butter and 
date paste, mix and allow to cool slightly. Pass through 
sieve, to prevent lumps, cover, and refrigerate overnight.
2. Roll spoonfuls of the chocolate mixture into balls, 
cover and freeze.
3. Beat together in a bowl the eggs, sugar, flour, butter 
and champagne to make an even batter. Heat oil for 
deep frying. Spear a frozen chocolate ball with a bamboo 
skewer, dip in the batter, and deep fry until crispy. 
4. Roll in cocoa, cool and serve.
 
Ingredients:
1 cup heavy cream
400 gr. bittersweet chocolate, in pieces
pinch of salt
100 gr. butter, softened
150 gr. date spread
Butter
2 eggs
¼ cup sugar
250 gr. flour
50 gr. butter, melted
1 cup champagne 

Oil for deep frying
50 gr. cocoa