For the ganache
- 250ml porter or fine quality stout
- 225g prune pure*
- 50g unrefined dark muscovado sugar
- 300g 55% Duffy’s Venezuelan Ocumare milk chocolate or other high percentage milk chocolate
- 15 California prunes, quartered
For the shell
- 500g 67% St Dominique dark chocolate
- Edible shimmer powders in copper and bronze
*For the prune pure
- 225g California stoned, ready-to-eat prunes and 90ml water
- Using a liquidiser, blend the prunes with water until pured
- Makes 275g ─ leftover pure can be kept in the fridge for up to a week
- Bring the porter, prune pure and sugar to a very light simmer then immediately take off the heat and whisk until all the prune pure is incorporated.
- Pour onto the milk chocolate and whisk well. Allow to cool.
- Meanwhile, prepare your mould by adding the metallic shimmer powder with a small paintbrush, tapping a small amount into each individual mould.
- Temper your chocolate (link to tempering step-by-step) and line your mould to create your shell then refrigerate the lined mould for 10 minutes.
- Place a quarter of prune into each mould.
- Fill your piping bag with the cooled and still liquid ganache and fill each mould, leaving a 2 to 3mm gap at the top.
- Leave the filled moulds overnight to set and crust. The crust is the top layer of the ganache which dries out, allowing you to cap off the chocolates.
- Temper a small amount of chocolate and cap off your chocolates to seal in the ganache.
- Refrigerate for 10 minutes before the exciting part of carefully turning your chocolates out and, of course, eating them.
Tip: Your finished chocolates will keep for 2 weeks in a cool, dry place.