Elements for 20 sweets
Pitted prunes, 20
Walnuts, 10
Cognac, ½ cup
Chocolate topping 100g
Butter 1 Tablespoon
Preparation
– Soak the plums within the cognac for about quarter-hour.
– Drain the plums and reserve the remaining cognac.
– Take away the shells from the walnuts and separate them into halves.
– Soften the chocolate with the butter in a bain-marie, taking care that the water vapor doesn’t come into contact with the combination.
– Add the cognac to the chocolate combination.
– Stuff the plums with the ½ walnuts.
– Bathe the plums with the chocolate combination.
– Place the sweets within the fireworks.
