Photo: Laura Edwards
Melt 100 g of the chocolate in a bowl set over a pan with a little simmering water in it, then leave to cool to room temperature. Mix the chestnut purée, crème fraîche, sugar, alcohol and vanilla together in a medium bowl. Add the melted chocolate and stir well, then cover and chill for an hour or two until the mixture is firm.
Slit the dates lengthways, slip out the stone and gently open them out by about 2cm. Use a teaspoon to stuff each one generously with the chocolatey filling. Arrange on a plate lined with clingfilm. Gently melt the remainder of the chocolate as before.
Dust with icing sugar and then trickle over the melted chocolate. Pop in the fridge for 2 hours and then put a pretty box with cellophane or tissue paper and ribbon. They will keep for about 5 days in the fridge.
GET AHEAD: Make the stuffed dates up to 5 days ahead; store in the fridge.