12 pitted prunes
⅓ cup liqueur of choice
1 cup thickened cream
2 x 180 g blocks dark chocolate, chopped
Gold sprinkles or cachous, to decorate
- Put prunes and liqueur in a small bowl. Cover and refrigerate overnight. Drain.
- Line 12 mini muffin moulds with small foil truffle cases.
- Put cream in a heatproof bowl. Microwave on high/100% for 1 minute or until hot. Stir in chocolate until smooth. Spoon 2 tsp of the mixture into each case. Divide prunes among cases, pushing gently into chocolate.
- Stand remaining melted chocolate mixture until thickened. Spoon into a small piping bag fitted with a star nozzle, then pipe over prunes. Refrigerate for 1 hour or until firm. Top with gold sprinkles to decorate. Package as gifts or store in an airtight container in the fridge for up to 2 weeks.