- Serves: makes about 40 sugar plums
- Cook Time: 20 minutes
- Prep Time: 25 minutes
- Effort: medium
- 250 g prunes, (Sainsburys do a good organic DAgen plum)
- 150 ml double cream
- 25 g unsalted butter
- 150 g dark chocolate, broken into bits
- 2 splashes brandy, 1 for the ganache and 1 for the cook
For the crispy chocolate coating
- 250 g dark chocolate
- 1 generous handfuls granulated sugar
Tips and Suggestions
The sugarplums will keep for 3-4 days in the fridge though it is unlikely they will last beyond tea time! If you dont want to eat them immediately, wrap in squares of cellophane and tie with a fine purple ribbon and dangle your plums coquettishly from your Christmas tree.
1. For the ganache: put the cream and butter into a small pan and bring to the boil.
2. Remove from the heat and add the chocolate pieces and a small splash of brandy.
3. Stir gently until the chocolate has melted and the mixture is smooth.
4. Return the mixture to the heat. Bring to the boil.
5. Remove from the heat and allow to cool until the mixture is firm but soft.
6. Using a teaspoon spoon the ganache into the open prune cavity.
7. For the crispy chocolate coating: Place the remaining 250g of chocolate in a heatproof bowl and place over a pan of simmering water until the chocolate has melted. The bowl should not touch the water or the chocolate will burn.
8. Using a fork, or two, dip each individual prune into the chocolate until it is covered on all sides.
9. Place the smothered prunes on a sheet of baking parchment to set.
10. When the chocolate is on the verge of seiting, roll the covered prune in a generous heap of granulated sugar.
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