These little confections were originally created for a Mediterranean Aperitivo evening with press and influencers, and they quickly became the star of the night. Soft prunes soaked in aromatic vermouth, filled with marzipan and dipped in glossy chocolate—there’s something irresistibly grown-up and luxurious about them. They make a perfect edible gift, a lovely petit four to serve with coffee, or a charming treat to bring out over the holidays, though they’re just as delicious throughout the colder months.
I enjoyed the floral and fruity intensity of Chazalettes & Co., but any sweet red vermouth will work beautifully. You can also swap the marzipan for blanched almonds or walnuts for a more textured centre. However you choose to fill them, each bite is a mouthful of winter indulgence: boozy, soft, aromatic and wrapped in rich chocolate. A simple recipe with wonderfully decadent results.
Ingredients (makes approximately 25)
- 300g soft organic prunes, pitted
- 200ml Vermouth (go for a red, sweet vermouth as opposed to a dry one)
- 50ml boiling water
- 250g chocolate (55% cocoa solids)
For the marzipan
- 125g of ground almonds
- 60g of icing sugar
- 60g of caster sugar
- 2 medium egg yolks
- A few drops almond essence
Method
For the marzipan, in a bowl mix together the ground almonds, icing sugar and caster sugar. In another bowl, beat the egg yolks and add to the almonds gradually mixing with your hands until you have a firm paste.
Wrap the paste in cling film and keep in the fridge until needed.
In a bowl, mix the boiling water with the vermouth. Add the prunes and stir. Leave to steep for 2-3 hours stirring from time to time. When the prunes are soft, drain the liquid. You can use that again for the same purpose or for a dried fruit compote.
Leave the prunes in a colander to drain. Take some pieces of marzipan and fill the prunes.
Melt 200g of the chocolate in a bain marie. Add the 50g finely chopped chocolate to reduce the temperature of the chocolate and using two forks dip the prunes into it. Toss to cover fully and rest on a silicone mat or baking parchment. Leave to dry. Transfer to an airtight container. Best eaten within 2-3 days from making.