- Preparation time: 00:35'
- Servings: 6
|6||ready-to-eat California Prunes|
|6||whole Brazil nuts|
|50g||high quality dark chocolate (at least 70% cocoa)|
|1tbsp||dehydrated strawberry powder (or you can use gold flakes if you have some)|
First, prepare the stuffed prunes. Into the cavity of the prune place one of the Brazil nuts, as far as it will go, taking care not to pierce through the prune. About half of the nut will be sticking out.
Sprinkle the strawberry powder onto a plate, and put to one side.
Half-fill a small pan with boiling water and place over a medium heat, so that the water is simmering.
Break the chocolate up into small chunks, and place in a small bowl which fits over the pan – taking care not to have the bowl touching the boiling water.
Stir gently once it starts to melt, and remove from the pan (turning off the heat) once it has completely melted.
Holding the stuffed prunes by the Brazil nut end, gently dip and roll the prune in the melted chocolate, covering the entire prune. Then lightly roll the tip of the chocolate covered prune in the dehydrated strawberry. Repeat for each stuffed prune.
Place the prunes on a baking tray covered with baking parchment, and leave to dry for at least 20 mins.
Arrange on a plate, and sprinkle with any remaining strawberry powder.