Cooking description:
For chocolate, it is better to take dark cocoa powder. Cocoa butter gives a special taste to candy and makes the smell richer. After cognac, prunes are soft, tasty and very aromatic. Alcohol is not very audible, rather its shade is caught.
Purpose: For an afternoon snack / For a festive table / Buffet
Main Ingredient: Fruit / Dried Fruit / Prunes
Dish: Desserts / Sweets / Sweet
Ingredients:
- Prunes - 200 Gram
- Milk - 100 Milliliters
- Cocoa - 6 Art. spoons
- Sugar - 3-4 Tbsp. spoons
- Butter - 30 Grams
- Cocoa butter - 30 Grams
- Walnuts - 5 Pieces
- Cognac - 120 Milliliters
Number of Servings: 15-20
How to cook "Prunes in chocolate with cognac"
Let's prepare the ingredients.
We wash the prunes without pits and put them on a napkin. Next, put a piece of walnut in each prune.
We put the prunes with nuts tightly, fill in with cognac and put on fire. Warm up and remove from heat. We insist for about 30 minutes. Cognac that does not absorb can be drained and added to the chocolate during preparation.
Cooking chocolate. Pour cocoa powder and sugar into a saucepan. We mix.
Add milk and put on low heat. Stir and heat periodically.
Add cocoa butter. Cooking chocolate on low heat, stirring occasionally. As soon as the chocolate becomes homogeneous and begins to thicken, remove it from the heat.
Add butter and mix everything well. If desired, add cognac, which remains after soaking the prunes.
Put the prunes in hot chocolate and stir.
Put the prunes in chocolate on a flat plate and send them to the refrigerator for 1 hour.
Chocolate-covered prunes with cognac are ready, help yourself!
Chef's advice:
Cook the chocolate over low heat and remember to stir.