Maggie Beer

Chocolate sweetmeats

Chocolate Sweetmeats

Chocolate sweetmeats

Step 1: Soak the chopped prunes in port for several hours.

Step 2: Preheat the oven to 220°C. Roast the walnuts on a baking tray for 6–8 minutes, then rub off the skins with a clean tea towel and coarsely chop the nuts.

Step 3: Heat the chocolate gently with the cream in the top of a double saucepan over boiling water. (If you don’t have a double boiler, use a heatproof bowl that fits snugly over a pan of boiling water.) Remove from the heat before all the chocolate has melted. Stir continuously off the heat to finish melting the chocolate, then cool.

Step 4: Fold the drained soaked prunes and chopped nuts into the cooled chocolate mixture, then roll into balls and dust with cocoa.

Maggie's Tip: The prunes can be replaced with the same quantity of diced quince paste; in that case, soak in Cointreau rather than port. The chocolate mixture must be cool before the quince paste is added, otherwise the paste will melt.

Ingredients

  1. 150g prune pitted and chopped
  2. For soaking port
  3. 150g 1 1/2 cup walnut Shelled walnuts
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