1 cup (about 6 oz.) pitted dried plums (prunes)
Nuts, candied ginger, prepared almond paste or marzipan
6 oz. semisweet chocolate, coarsely chopped
Chopped nuts, candied ginger pieces or candy decorations
Cut slit into side of each dried plum, stuff with small piece or portion of filling, as desired. Pinch to close; shape to form round shape. Set aside.
Place chocolate in small heatproof bowl, set in 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 fork, dip dried plum, 1 at a time, into chocolate; drain excess. Place on prepared baking sheet; decorate with toppings, as desired. Refrigerate immediately until set. When chocolate has hardened, transfer to jars or containers for gift-giving. Store, covered, in cool place, away from direct sun or heat.
Makes about 2 dozen chocolate covered prunes.
Melted white chocolate can be drizzled over chocolate-dipped dried plums before adding toppings, if desired.
Date: May 18, 2002