- 16 Medjool dates
- 1/2 cup mascarpone
- 2 tablespoons confectioners' sugar
- Unsweetened cocoa, for dusting
- Make a lengthwise slit in each date and remove the pits (without halving the dates). In a bowl, whisk the mascarpone with the sugar. Spoon the mascarpone into the dates, close them loosely and arrange on a plate, split side up. Sift the cocoa over the dates and serve.
The stuffed dates can be refrigerated overnight. Bring to room temperature before sprinkling with cocoa.