These dolcetti("little sweets" in Italian) are delicious little treats very easy to make. These small bite size desserts are also gluten-free and with no added sugar. They are made, in fact, using just with California dried prunes and dark chocolate and require no baking.
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