CHOCOLATE COVERED CONGAC-SOAKED PRUNES
CHOCOLATE COVERED CONGAC-SOAKED PRUNES
Recipe
This recipe was adapted from a book I love called Canal House Cooks Every Day.
MAKES 20 PRUNES
250ml / 1 cup cognac
20 pitted prunes
20 whole blanched almonds, toasted
100g dark chocolate
2 tablespoons butter, at room temperature
3 tablespoons cream
Generous pinch of flaky sea salt
- Warm the cognac in a small saucepan over low heat until steam begins to come off it.
- Place the prunes in a glass jar then pour the hot cognac over them and set aside to cool.
- Once they’ve cooled down and are just warm, screw the lid onto the jar and set aside to macerate (soften) overnight at room temperature (or store them in the fridge for up to 6 months. The longer they macerate for the more boozy they become).
- Once macerated, place the prunes onto a wire cooling rack. Stuff each one with a toasted almond.
- Next, melt the chocolate, butter and cream together in a small saucepan. Once smooth and glossy, take off the heat and set aside to cool and thicken for about 30 minutes.
- Using a spoon to help you, completely dunk the prunes into the chocolate and then place on a plate. Sprinkle each with some flaky salt.
- Refrigerate for 20 minutes, or until the chocolate has set.
- Store in an airtight container for up to one week.