Chocolate Dipped Prunes Food

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.
• Find more holiday recipes here.

CHOCOLATE COVERED PRUNE FUDGE CAKE

Steps:

• To make the cake:
• Preheat the oven to 300°F. Lightly spray the bottom and side of a 8-inch round springform pan with coconut oil spray. Place a round of parchment paper in the bottom of the pan and lightly spray it with coconut spray as well.
• Place the butter and vanilla in a small saucepan over low heat. Use a sieve to sift the cocoa into the pan with the butter. Stir with a spatula until completely smooth. Remove from the heat and set aside.
• Place the prunes and maple syrup into the bowl of a food processor fitted with the "s" blade. Top with the cooled butter mixture then process until smooth. Transfer to a large mixing bowl, being sure to scrape all of the chocolate mixture from the food processor with a spatula.
• Place the eggs and coconut sugar in the bowl of a stand mixer fitted with the whisk attachment and whip on high speed for 7 minutes or until tripled in volume.
• Add one-third of the egg mixture to the bowl with the chocolate mixture. Using your spatula, gently fold together until completely combined. Add the almond flour and the remaining egg mixture to the bowl and gently fold to combine. Pour the batter into the prepared pan and bake for 55 minutes or until set. (This cake gets fudgier as it sets so a test skewer inserted into the center will not come out clean.) Once cooked through transfer the cake to a cooling rack and cool completely in the pan.
• To make the ganache:
• Combine the coconut milk and the dark chocolate morsels in the top of a double boiler, melt together until completely smooth. Pour the prepared ganache over the cake, you will have some left over. Serve immediately for a molten fudge effect or allow to completely set.

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.

WALNUT-STUFFED CHOCOLATE-COVERED PRUNES.

Steps:

• 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.