In this chocolate marzipan prune recipe, I used Boyajian Natural Almond extract, which I got from Sabato in Auckland. This brand has a true bitter almond flavour, which I like.
The following is based on a recipe in Ladies a Plate - The Collection, by Alexa Johnston.
CHOCOLATE MARZIPAN PRUNES
NEED TO KNOW
|Type of dish||Sweet treat|
|Cooking time||<30 min|
|For the marzipan|
|45g caster sugar
|45g icing sugar, plus extra for rolling|
|2 drops almond extract|
|85g ground blanched almonds
|¼ tsp ground cinnamon
|1 egg, beaten
|For the prunes|
|24 pitted prunes|
|200g dark chocolate|
1. Process the caster sugar, icing sugar, almond extract, ground almonds and cinnamon in a food processor, adding enough beaten egg to make a thick paste.
2. Remove from the processor and knead briefly on an icing sugar-dusted surface.
3. Place in a bowl, then cover and chill.
4. Line a tray with baking paper.
5. Slice each prune open but do not cut it in half.
6. Roll the marzipan into 24 teaspoon-sized balls and use them to fill the prunes, which will just be able to wrap around the filling.
7. Place the chocolate in a heatproof bowl over a saucepan of barely simmering water.
8. Stir occasionally until the chocolate has melted and there are no lumps.
9. Remove from the heat and carefully dip each stuffed prune into the melted chocolate so it is completely covered.
10. Place on baking paper to set. If you put them in the fridge the chocolate will go cloudy, so put them in a cool place to set and store in an airtight container.
11. Place each in a paper case if desired and serve with coffee.
- Sunday Magazine