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Top down view of chocolate covered prunes in glass bowl.
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Homemade Chocolate Covered Prunes

Chocolate covered prunes consist of juicy prunes infused with alcohol and dipped in dark chocolate. Consisting of only 3 ingredients they make an easy, delicious, festive treat or edible gift.
Course Dessert
Cuisine Polish
Prep Time 20 minutes
Infusing 13 hours
Total Time 13 hours 20 minutes
Servings 24 prunes
Calories 76kcal
Author Monika Dabrowski

Equipment

  • Small saucepan
  • Heat-proof glass bowl

Ingredients

  • 7.05 ounces prunes soft, pitted
  • 4 tablespoons whisky or sherry/brandy/vodka
  • 7.05 ounces chocolate 50-60% cocoa solids
US Customary - Metric

Instructions

  • Infuse prunes: Place the prunes in a shallow bowl, add the alcohol and stir thoroughly. Cover with cling film and refrigerate for 12 hours (or overnight). Stir once or twice, if possible.
    TIP: You can cover the prunes completely with alcohol, if you prefer, although it’s not necessary.
  • Dry prunes: Place the prunes on top of a paper towel to get rid of excess moisture. Pat them dry gently but thoroughly. You can also set the prunes aside for several minutes to let them dry naturally first then pat dry with a paper towel.
  • Melt chocolate: Break the chocolate into small pieces and place in a medium, heat-proof glass bowl (make sure it’s dry). Fill a small saucepan with an inch of water and bring to a gentle simmer then place the chocolate on top. Stir the chocolate with a (dry) silicone spoon as it melts. Remove from the heat when most of the chocolate has melted then stir until silky smooth and completely melted.
    TIP: Make sure the bottom of the bowl doesn’t touch the water in the saucepan and the chocolate doesn’t come into contact with any liquid. Alternatively melt the chocolate in the microwave (being careful not to burn it).
  • Coat in chocolate: Using 2 small forks (or cocktail sticks) dip each prune in the melted chocolate then hold over the bowl for a few seconds to get rid of excess chocolate. Try to work swiftly but if the chocolate becomes too thick briefly heat it again to loosen the consistency. Place each prune dipped in chocolate on top of parchment paper and refrigerate for at least 1 hour before serving. Serve chilled.
    TIP: I don’t recommend cooling the prunes on a rack or plate as some of the chocolate coating may come away as you remove the prunes later.
  • *Optional - Coat in chocolate again: Refrigerate the prunes for at least an hour before coating in the chocolate again (or you can do this the next day). I recommend using a little less chocolate (about 100g) for the second coating and adding a tablespoon of oil (which should make the chocolate a little runnier, so you don’t use too much).

Notes

  • I recommend using good quality chocolate with 50-60% cocoa solids (or darker, if you prefer).
  • I don’t recommend using milk chocolate as it has a low cocoa content and doesn’t always melt successfully.
  • Pat the prunes dry (using a paper towel) thoroughly before coating in the chocolate.
  • Refrigerate the prunes for at least one hour before coating in the chocolate again (if opting for the second coating).
  • You will need 100g of chocolate and 1 tablespoon of vegetable oil for the optional second coating (not included in the Ingredients above).
  • Keep refrigerated and serve chilled. If stored properly, in an airtight container, your dark chocolate covered prunes will stay fresh for up to 2 weeks.
  • Freeze in an airtight container for up to 3 months.
  • The nutritional information in this recipe is a rough estimate.

Nutrition

Serving: 1prune | Calories: 76kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.3mg | Sodium: 2mg | Potassium: 121mg | Fiber: 1g | Sugar: 5g | Vitamin A: 68IU | Vitamin C: 0.05mg | Calcium: 10mg | Iron: 1mg