Dates filled with Chocolate Cream and Almonds

48 (10 ounces) pitted dates
1/4 cup (2 ounces) heavy whipping cream
4 ounces bittersweet chocolate, finely chopped
48 (2 ounces) whole blanched almonds

Cut one side of the dates from top to bottom to expose the space that housed the pit.

Bring the whipping cream to a boil in a small pan. Remove it from the heat. Add the chopped chocolate, and let it sit for 5 minutes. Whish the chocolate into the cream until it is smooth. Let it sit at room temperature until it thickens slightly, about 10 minutes.

If you are adept at piping with a paper cone, use one to fill the pit spaces in the dates with chocolate cream, or fill them with a teaspoon. Nestle and almond, flat side down, on top of the chocolate.

Refrigerate the dates, but bring them to room temperature before serving before serving to heighten the taste of the chocolate.

Makes 48.