Mexican chocolate prosciutto dates…what could be better than this savory and sweet combo?
I think my life was changed the first time I ate a bacon-wrapped date. I love sweet and salty combos, and that is exactly what it accomplished for me. Since then, we’ve been using fancy bacon (prosciutto) stuffing them with all sorts of things – chorizo, cheese, and now, chocolate.
I loved the idea of something a little sweet inside the date, but then went out on a limb with the chili-chocolate idea! I even made just ONE in my first round to test out that all the flavors would go together. Luckily, they worked beautifully together, and the Mexican chocolate prosciutto date was born!
Yeah, sorry there’s not really anything local about this recipe, except that I made it up in my own head while sitting at my kitchen table! But I did briefly scan my favorite book, The Flavor Bible (affiliate link) before I even entertained the idea of them working out. If you’re a home cook that likes experimenting with flavors, I highly recommend it. It’s a nice jumping point for inspiration!
Mexican Chocolate Prosciutto Dates
- 1/2 t. cinnamon ground
- 1/8 t. cayenne ground
- 1/8 t. ginger ground
- 1/4 C. semisweet chocolate chips
- 18 medjool dates
- 1 package of prosciutto
- Preheat the oven to 350 degrees Fahrenheit.
- Combine spices and chocolate chips in a small bowl.
- Slicing down one side, pot dates, leaving a pocket.
- Fill each date cavity with 3 to 4 coated chocolate chips. Close and squeeze lightly to seal.
- Slicing prosciutto slices into thirds lengthwise, wrap one strip around each date.
- Bake on parchment or silicone mat for 12-15 minutes, or until prosciutto has cooked and dried.
- Let cool and serve warm or cold.