If concerned about the presence of alcohol in the recipe, you can substitute the Brandy with the juice from the orange used for grating the peel (see below).
Instructions and Preparation:
- 5 ½ ounces (150 grams) of pitted California dried prunes
- 3 ½ ounces (100 grams) of dark chocolate
- the grated peel of 1 large organic orange
- 1 ounce (30 grams) of Brandy
- 3 tablespoons of heavy whipping cream
- If your prunes are not already pitted, take the pits off now using a small knife and then let the prunes soak in a bowl with the Brandy and the grated orange peel for about 1 hour. Drain, squeeze and chop the prunes. Strain the grated orange peel from the Brandy and set aside.
- Roughly chop the dark chocolate, place it with the whipping cream in a small pot or metal bowl and let it melt “a bagnomaria”, which is the Italian translation of Bain-Marie or double boiler method. Add the chopped prunes, the grated orange peel and mix well. Remove from the heat and let cool.
- Meanwhile, chop the chocolate for covering the dolcetti, finely but not too much; place in a shallow bowl and set aside.
- Take a little bit of the plum and chocolate mixture and roll it in the palm of your hands to form a small ball, just a little bigger than a hazelnut, then roll it in the chopped chocolate to cover it completely and place on a tray or plate. Repeat the same using the rest of the prunes and chocolate mixture.
- Allow the dolcetti to become firm transferring the plate to the refrigerator and keeping it there for at least one hour before serving.
Wine suggestion: I like to serve these Chocolate Dolcetti with a small glass of Vin Santo from Tuscany or White Porto.
Cinzia Aversa 2013