Stuffed Medjool Dates

These make a great gift at Christmas. Or try them at the next cookie swap instead of a baked treat. They are elegant, so wrap them as such when gifting.

• 48 Medjool dates, carefully pitted and left other-wise whole
• 1/2 lb. Bernard Callebaut semi sweet chocolate chunks(or your favorite)
• 1/2 cup whole cream, or whipping cream
• 48 pecan halves

Stuff the empty dates with pecan halves. Make a ganache with equal portions of chocolate and cream. Gently melt and stir chocolate chunks in a bowl over a pot of boiling water and mixed with whole cream until blended together. Dip the stuffed dates into the ganache and let to set and drip over a rack set on waxed paper. When set, wrap individually in plastic wrap, or store in an air tight container layered with wax paper. Freezes well.