Description
Homemade Chocolate Covered Prunes (Śliwki w Czekoladzie) are a delightful treat featuring soft, pitted prunes infused with whisky and coated in rich dark chocolate. Perfect as a sophisticated snack or dessert, these prunes meld the natural sweetness of dried fruit with the bittersweet richness of chocolate, enhanced by the subtle warmth of whisky. The recipe involves infusing the prunes overnight, carefully melting chocolate, and dipping the prunes for a smooth, glossy finish.
Ingredients
Prunes and Infusion
- 7.05 ounces soft, pitted prunes
- 4 tablespoons whisky (or rum, brandy, vodka)
Chocolate Coating
- 7.05 ounces chocolate (50-60% cocoa solids)
Instructions
- Infuse prunes: Place the prunes in a shallow bowl and add the whisky. Stir thoroughly to combine, cover the bowl with cling film, and refrigerate for 12 hours or overnight. Stir once or twice during this time if possible to evenly distribute the alcohol. You may completely cover the prunes with alcohol if preferred.
- Dry prunes: Remove the prunes from the refrigerator and place them on a paper towel to remove excess moisture. Gently pat them dry thoroughly. For best results, let them sit a few minutes to dry naturally before patting.
- Melt chocolate: Break the chocolate into small pieces and place them in a medium heat-proof glass bowl, making sure it is dry. Fill a small saucepan with about an inch of water and bring to a gentle simmer. Place the bowl with chocolate on top of the saucepan, ensuring the bowl bottom doesn’t touch the water. Stir continuously with a dry silicone spoon as the chocolate melts. Remove from heat when mostly melted and stir until smooth. Alternatively, melt the chocolate carefully in the microwave.
- Coat in chocolate: Using two small forks or cocktail sticks, dip each prune into the melted chocolate, then hold it over the bowl to let excess chocolate drip off. Work swiftly, but if the chocolate thickens, reheat briefly to loosen. Place coated prunes on parchment paper and refrigerate for at least 1 hour before serving. Serve chilled. Avoid cooling prunes on racks or plates to prevent chocolate peeling.
- Optional second coating: For a thicker chocolate shell, refrigerate prunes for at least an hour and then coat them again with a slightly smaller amount of chocolate (about 100g). Add one tablespoon of oil to the chocolate to make it runnier for easier coating. Refrigerate again before serving.
Notes
- Whisky can be substituted with rum, brandy, or vodka depending on preference.
- Ensure the glass bowl is completely dry before melting chocolate to avoid seizing.
- Be careful not to let water come into contact with the melting chocolate.
- Pat prunes dry thoroughly to ensure chocolate adheres properly.
- Use parchment paper for cooling chocolate-covered prunes to prevent peeling.
- Reheat chocolate gently if it becomes too thick during coating.
- Prep Time: 12 hours 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Polish
