The day before cooking, bake a chocolate biscuit (your favorite) and leave it uncovered to dry.
I baked my own, I will give a link to the recipe under the lower large photos.
Cut the biscuit into pieces.
PS for this recipe, we will need half a portion of this biscuit, so you can bake half, or you can whole, and the other half is frozen.
Punch the sponge cake with a blender ( or grate) into the crumbs.
It is also better to prepare the day before.
Products needed for the ganache:
Sliced chocolate, cream, syrup, prune puree and butter.
Heat the prune puree to a boil.
Add the syrup to the cream and heat well, stir until the syrup is completely dissolved.
Pour the puree and cream over the chocolate and stir well. Add smoked or sweet paprika to taste.
Or punch with a blender until smooth.
Stick a plastic wrap to the contact and place it in the refrigerator for a couple of hours.
Add cognac to the biscuit crumbs, you can also add 2 tbsp. (if for children - orange juice) and slightly whipped ganache, mix everything well.
Stuff the prunes with nuts.
I prepared half of it with almonds,
... the second half with walnut quarters
From the mass of about 25 g, make tortillas, place inside the prunes stuffed with nuts and roll into a tight ball.
Place the balls in the refrigerator for a couple of hours and cool well.
Melt the white chocolate (I do this in the microwave), add 1 tbsp of oil, stir and cool to 30*C.
Place the cold ball on a fork and pour the icing over the 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 hardens very quickly.
You can immediately sprinkle the sweets with caramelized nuts until the chocolate has 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!