Walnut-Stuffed Chocolate-Covered Prunes.

This is much nicer than it sounds. It is an elegant and attractive sweet to serve after a dinner and I make it every Easter as it is vegan or 'nistissimo' as the Greeks say. Note that the preparation time is just an estimate.

• Ready In: 45 mins
• Yields: 20-30 stuffed prunes

Ingredients

• 1  kg dried prune (with the stones in them not pitted)
• 500  g  chocolate couverture (or good quality dark chocolate)
• 1⁄2 cup cognac
• 20 -30  walnut halves

Directions

1. Slit prunes with a small sharp knife and remove the stones.
2. Place pitted prunes in a small bowl and cover them with the cognac and allow them to soak for at least 30 minutes.
3. Open up each prune and insert a walnut half and then press it closed again. The cut sides should stick together and the walnut be completely enclosed.
4. Repeat with all prunes.
5. Melt chocolate in double boiler and dip each stuffed prune into the melted chocolate with a pair of tongs.
6. Place onto a foil-lined tray and sprinkle with remaining walnuts that have been finely chopped.
7. Allow to set at room temperature (avoid refrigeration as it takes away the glossy finish and makes them look dull).
8. Each piece can be put into a pleated paper cup for an attractive presentation.
9. Dried apricots can be substituted for prunes but they are a little drier and harder to stuff.