Walnut-Stuffed Chocolate-Covered Prunes.

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READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
  • 1
    kg dried prune (with the stones in them not pitted)
  • 500
    g chocolate couverture (or good quality dark chocolate)
  • 12
    cup cognac
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DIRECTIONS

  • Slit prunes with a small sharp knife and remove the stones.
  • Place pitted prunes in a small bowl and cover them with the cognac and allow them to soak for at least 30 minutes.
  • 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.
  • Repeat with all prunes.
  • Melt chocolate in double boiler and dip each stuffed prune into the melted chocolate with a pair of tongs.
  • Place onto a foil-lined tray and sprinkle with remaining walnuts that have been finely chopped.
  • Allow to set at room temperature (avoid refrigeration as it takes away the glossy finish and makes them look dull).
  • Each piece can be put into a pleated paper cup for an attractive presentation.
  • Dried apricots can be substituted for prunes but they are a little drier and harder to stuff.
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