Chocolate prunes soaked in rum

prunes in chocolate

It’s windy. Again. I’m zoning out almost like a hero of “The secret life of Walter Mitty” (watch it, even just for beautiful vistas from Iceland, Greenland, and Afghanistan), dreaming about warm countries, where there is no winter and summer is hot. I’m also reading an unusual book reminding myself how I like learning about random things. That wasn’t my New Year’s resolution, but it should. Read something different. Learn something.

I know, it’s not fair. I cook lentils for lunch, but for you, propose sweets. To my defence I can say those chocolate prunes can be part of your 5 a day, so that’s totally healthy.  This may be something new for you. It may be not, but soaking dry fruits in alcohol, stuffing them with marzipan and then dipping them in chocolate is a good idea. It’s simple. If I had done homemade gifts this Christmas I would probably made some of these.

Chocolate prunes soaked in rum

Recipe adapted from Moje wypieki

If you are not a fan of dark chocolate, you can use milk or white chocolate instead.


  • 20 soft Californian prunes, pitted
  • 1/3 cup rum
  • 80g marzipan
  • 130g dark chocolate, roughly chopped


Soak prunes in the rum overnight, or at least for an hour if you are in a hurry. Drain the prunes (discard the soaking liquid).

Insert a chunk of marzipan into every prune. The marzipan size should be similar to a prune stone. Now, let’s melt chocolate.

Place the chopped chocolate in a heatproof bowl (stainless steel or tempered glass). Place the bowl over a saucepan of simmering water (the water shouldn’t touch the bottom of the bowl) and melt the chocolate (here is a video that may help you if you never melted the chocolate before). When the chocolate has melted, remove it from the heat.

Place the prune on a skewer and cover it in chocolate.

Put it on a greaseproof surface (parchment paper will be great), gently remove the skewer.

Repeat until you run out of the prunes. Wait until chocolate sets.

Place in an airtight container.