Print Recipe
 Sweets "Prunes in Chocolate" Recipe
A very tasty, rich and simply incomparable dessert that will delight all lovers of chocolate, prunes and nuts, decorate the festive table and bring unearthly pleasure!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
"Dough":
Ganache:
Filling:
Glaze:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
"Dough":
Ganache:
Filling:
Glaze:
Instructions
  1. "Dough": The day before cooking, bake a chocolate sponge cake (your favorite) and leave it to dry without covering. I baked it myself, I will give a link to the recipe under the bottom large photos. Cut the biscuit into pieces. P.S. for this recipe, we will need half a portion of this biscuit, so you can bake half, or you can completely, and freeze the other half.
    "Dough": The day before cooking, bake a chocolate sponge cake (your favorite) and leave it to dry without covering. I baked it myself, I will give a link to the recipe under the bottom large photos. Cut the biscuit into pieces. P.S. for this recipe, we will need half a portion of this biscuit, so you can bake half, or you can completely, and freeze the other half.
  2. Chop the sponge cake with a blender (or grate it on a grater) into crumbs.
    Chop the sponge cake with a blender (or grate it on a grater) into crumbs.
  3. Ganache: It is also better to cook it the day before. The products necessary for the preparation of ganache: Chopped chocolate, cream, syrup, prune puree and butter.
    Ganache: It is also better to cook it the day before. The products necessary for the preparation of ganache: Chopped chocolate, cream, syrup, prune puree and butter.
  4. Preheat the prune puree to a boil. Add the syrup to the cream and heat well, stirring, until the syrup is completely dissolved. Pour the puree and cream over the chocolate and mix well. Add smoked or sweet paprika to taste.
    Preheat the prune puree to a boil. Add the syrup to the cream and heat well, stirring, until the syrup is completely dissolved. Pour the puree and cream over the chocolate and mix well. Add smoked or sweet paprika to taste.
  5. Or whisk with a blender until smooth.
    Or whisk with a blender until smooth.
  6. Glue a plastic wrap to the contact and place it in the refrigerator for a couple of hours.
    Glue a plastic wrap to the contact and place it in the refrigerator for a couple of hours.
  7. Add cognac to the biscuit crumbs, you can also add 2 tbsp.l. (if for children - orange juice) and lightly whipped ganache, mix everything well.
    Add cognac to the biscuit crumbs, you can also add 2 tbsp.l. (if for children - orange juice) and lightly whipped ganache, mix everything well.
  8. Filling: Stuff the prunes with nuts. I made half of it with almonds,
    Filling: Stuff the prunes with nuts. I made half of it with almonds,
  9. .. the second half with walnut quarters
    .. the second half with walnut quarters
  10. Make tortillas from a mass of about 25 g, put prunes stuffed with nuts inside and roll into a tight ball. Place the balls in the refrigerator for a couple of hours and cool well.
    Make tortillas from a mass of about 25 g, put prunes stuffed with nuts inside and roll into a tight ball. Place the balls in the refrigerator for a couple of hours and cool well.
  11. Glaze: Melt the white chocolate (I do it in the microwave), add 1 tablespoon of oil, stir and cool to 30 * C. Prick a cold ball on a fork and pour icing on top with a spoon. Similarly, prepare a glaze of milk chocolate + 1 tbsp butter and dark chocolate + 1 tbsp butter. Due to the fact that the balls are cold, the chocolate freezes very quickly.
    Glaze: Melt the white chocolate (I do it in the microwave), add 1 tablespoon of oil, stir and cool to 30 * C. Prick a cold ball on a fork and pour icing on top with a spoon. Similarly, prepare a glaze of milk chocolate + 1 tbsp butter and dark chocolate + 1 tbsp butter. Due to the fact that the balls are cold, the chocolate freezes very quickly.
  12. You can immediately sprinkle the candy with caramelized nuts until the chocolate is frozen. You can apply thin strips of chocolate. And you can decorate as your imagination tells you. But most importantly, be sure to try it with smoked paprika (or at least sweet), it's very tasty!
    You can immediately sprinkle the candy with caramelized nuts until the chocolate is frozen. You can apply thin strips of chocolate. And you can decorate as your imagination tells you. But most importantly, be sure to try it with smoked paprika (or at least sweet), it's very tasty!
  13. Enjoy)
    Enjoy)
  14. In section.
    In section.
0 0 votes
Article Rating
       

Related posts:

Sweets with Dried Apricots and Prunes Recipe Sweets “Raffaello” Recipe Date Sweets with Pistachios Recipe Cookies “Prunes in Chocolate” Recipe Coconut Sweets Recipe Childhood Sweets “Bird’s Milk” Recipe Jelly Sweets “Chocolate-Caramel” Recipe Truffle Sweets “Drunk Cherry” Recipe Sour Cream Cake “Nut in Prunes” Recipe Souffle with Prunes Recipe Sweets “Ferrero” Recipe Sweets from Nuts and Dried Fruits Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments