Almond Stuffed Prunes in Chocolate Glaze

A traditional Czech sweet: rum-soaked prunes stuffed with blanched almonds and dipped in chocolate.

Prep Time 15

Cook Time 15

Soaking in rum 1

Total Time 1 30

Servings pieces

Calories 72kcal

Pour 1 cup golden rum into a bowl and submerge 25 pieces prunes in it. Leave the bowl of prunes on the kitchen counter overnight to soak.
Drain the rum and let the prunes drip off. Insert one almond into the hole left by the pit in each prune.
Melt 5 ounces semi-sweet baking chocolate over a water bath. Pour in ¼ cup heavy whipping creamand stir until the ingredients combine into a smooth, semi-liquid chocolate coating. If the glaze is too thick, add an extra teaspoon or two of cream.
Dip each almond stuffed prune into the chocolate glaze. I use two smaller spoons for this.
Place the chocolate-covered prunes on baking paper. Carefully insert a toothpick into each one. Allow them to dry until the chocolate coating has set.

STORAGE: Once the chocolate glaze on the prunes has set, peel them off the baking paper and place them in an airtight box lined with foil. Cover with a lid and store in a cool place, such as the fridge. They will last up to one week.
SERVING: Serve the chocolate prunes on a platter in the quantity you will consume shortly. When removed from the cold, the chocolate may become slightly dewy on the surface, but that's perfectly fine.
When inserting the almonds into the prunes, inspect each one for any residual pit fragments. If you find any, remove them to avoid accidentally biting into them.
Please don't throw away the rum left from soaking the prunes. You can use it in tea, sprinkle it on porridge or breakfast yogurt, or incorporate it into other recipes (for adults).