Chocolate Dipped Prunes Recipes

CHOCOLATE DIPPED PRUNES

Steps:

• Cut slit into the side of each California Prune and stuff with small piece or portion of filling as desired. Pinch to close; shape to form round shape. Set aside.
• Place chocolate in a small heatproof bowl, set in a pot of hot (not boiling) water over low heat; allow to melt, stirring occasionally until smooth. (Chocolate should be fluid and barely warm.) Remove from heat. Line baking sheet with aluminum foil or wax paper. Using a fork, dip prunes, 1 at a time, into chocolate; drain excess. Place on prepared baking sheet; decorate with toppings, as desired. Refrigerate immediately until set.
• When the chocolate has hardened, transfer to jars or containers for gift-giving. Store, covered, in a cool place, away from direct sun or heat.
• Tip: Melted white chocolate can be drizzled over chocolate-dipped prunes before adding toppings if desired.
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PRUNE & CHOCOLATE TORTE

Steps:

• Put the prunes and brandy in a small bowl and leave to steep for about 30 minutes until most of the brandy has been absorbed.
• Preheat the oven to 190C/Gas 5/fan oven 170C. Grease a 23cm/9in loose-bottomed cake tin or springform tin. Put the cocoa, chocolate, butter and 140g/5oz of the sugar in a pan, add 100ml/31⁄2fl oz hot water and gently heat until the mixture is smooth. Leave to cool slightly.
• Whisk the egg whites to soft peaks, then gradually whisk in the remaining sugar. Sift the flour and cinnamon over and gently fold in with a metal spoon, until almost combined. Add the chocolate mix and fold in until evenly combined.
• Pour the mixture into the tin and arrange the prunes over the top (they will sink into the sponge during baking). Sprinkle over any remaining brandy and bake for about 30 minutes until just firm. Serve with cream or crème fraîche.