CANDIES: This recipe for "cognac-flavoured truffles with fruit" is one of my favourites. Hope it'll be yours too after you have given it a try.

TRUFFLES WITH ALMOND AND PRUNES:  

 

 

 

 

2 tbsp. butter, melted                                                  

½ cup whipping cream

8 pitted prunes, chopped                                            

6 oz. semi-sweet chocolate pieces

2 tbsp. toasted almond slivers, finely chopped           

2 tbsp. cognac

unsweetened cocoa powder or chocolate powder

 

 

 

In a small bowl, cover prunes with cognac and let stand 2 hours.

 

In a small saucepan over medium heat, heat cream until hot. Add chocolate and let stand until melted. Stir until smooth and stir in butter.

 

Drain prunes and add liquid into chocolate mixture. Stir in almond and prune pieces and mix well. Chill until firm, 2 to 3 hours.

 

Form teaspoonful of mixture into 40 balls. Roll in cocoa or chocolate powder. Refrigerate between layers of waxed paper.

 

Place in small paper or foil cups to serve.