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1 |
Put the
prunes in a bowl and pour the Armagnac over.
Stir and then cover with clear film (plastic wrap).
Set aside for 2 hours, or until the prunes have
absorbed the liquid.
Make a slit along each prune to remove the stone
(pit).
Make a hollow for the filling, but leave the fruit
intact. |
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2 |
Heat the
cream in a pan almost to boiling point.
Put 4 oz of the chocolate in a bowl and pour over the
hot cream.
Stir until the chocolate has melted and the mixture is
smooth.
Leave to cool, until it has the consistency of
softened butter. |
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3 |
Insert a
small plain nozzle into a piping (pastry) bag.
Fill the bag with the chocolate mixture.
Pipe the chocolate mixture into the cavities of the
prunes.
Chill for about 20 minutes. |
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4 |
Melt the
remaining chocolate in a heatproof bowl set over a pan
of barely simmering water.
Using a fork, dip the prunes, one at a time, into the
chocolate to coat them generously.
Place on baking parchment to set. |
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5 |
Serve
dusted with cocoa powder as a dinner-party treat with
coffee. |
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