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Chocolate Stout Covered Dates Stuffed with Dulce de Leche and Toasted Hazelnut

5 from 1 vote


For the Dulce de Leche:

  • 1 (14oz) can sweetened condensed milk
  • ¼ teaspoon sea salt I used Maldon
  • ½ teaspoon vanilla extract

For the Dates:

  • 12 Medjool dates pitted
  • 14 hazelnuts lightly toasted
  • 1 ½ cups (9oz) dark chocolate chips
  • ¼ cup (2oz) stout beer
  • 1 teaspoon flakey sea salt


Make the Dulce de Leche:

  • Pressure cooker method: Remove the top of the can of sweetened condensed milk. Cover with aluminum foil.
  • Add the cooking rack to the bottom of a pressure cooker or Instant Pot. Add the prepared can. Pour water in the pressure cooker until about halfway up the side of the can.
  • Cover tightly, making sure the steam vent is closed.
  • Cook on high for 60 minutes. Allow the steam to vent naturally. Once the can has cooled, remove it from the pressure cooker.
  • Slow cooker method: Add the cans to a slow cooker, cover with water and cook on low for 8 hours, allow to cool naturally before opening.
  • Stir in the vanilla and salt, refrigerate until ready to use.

Stuff the Dates:

  • Spread the inside of the dates with Dulce de Leche, add a hazelnut, close tightly, set aside.

Make the Chocolate Coating:

  • Add the chocolate chips and beer to a microwave-safe dish. Microwave on high for 30 seconds, stir and repeat until melted and well combined (can also be done in a double boiler).
  • Dip the dates in the chocolate until coated, remove with a fork, and set on a sheet of parchment paper. Sprinkle with sea salt. Repeat for all dates.
  • Allow to rest until the chocolate coating is set. Serve at room temperature or chilled.