Sweets can be healthy when the main ingredient is dried fruit. We will dip our prunes in very bitter chocolate, with at least 75% the cocoa and a minimum of sugar. Even nutritionists turn a blind eye to such chocolate. So, if you’re currently following your diet, just skip the waffle crumb ingredient in the recipe. But if you, like me, love your food to be tasty and just keep track of the amount you eat, waffle crumbs make these sweets much tastier. It is also often called royaltine or feuilletine. They came up with the idea of the waffle flakes in France. It is made from a pastry that does not get soggy from contact with chocolate and will crunch until the last candy.
Sweets can be healthy when the main ingredient is dried fruit. We will dip our prunes in very bitter chocolate, with at least 75% the cocoa and a minimum of sugar. Even nutritionists turn a blind eye to such chocolate. So, if you’re currently following your diet, just skip the waffle crumb ingredient in the recipe. But if you, like me, love your food to be tasty and just keep track of the amount you eat, waffle crumbs make these sweets much tastier. It is also often called royaltine or feuilletine. They came up with the idea of the waffle flakes in France. It is made from a pastry that does not get soggy from contact with chocolate and will crunch until the last candy.- Prep time: 5 minutes
- Cook time: 10 minutes
- Makes: 32
- Difficulty: easy
- Course: dessert
- Cookware: bain-marie, cooking thermometer, silicone mat, disposable gloves
- Cuisine: European
Ingredients
- 32 prunes
- 8 kernels of peeled toasted walnuts
- 100 g dark chocolate, at least 75%
- 50 g waffle flakes
Cooking method
Step 1
Boil water. Put prunes in a bowl, pour boiling water over. After 1 minute, drain the water, put the prunes on a kitchen paper and let them dry. Put ¼ walnut in each prune.
Step 2
Melt the chocolate in a bain-marie to 45-50°C, stirring constantly so that it heats up evenly. Remove from heat. Put on disposable gloves. Dip the prunes in melted chocolate, roll in waffle flakes and place on a silicone mat. Leave to set. Store the chocolate-dipped apricots in a closed container in the refrigerator up to 15 days.
My tips and tricks:
Do you know how to break a bar of chocolate quickly? Sometimes the ingenious solution turns out to be extremely simple 🙂 If your chocolate is in a cardboard box, take it out, but do not remove the foil. If it is in paper or plastic packaging, do not unpack it. Simply roll the chocolate bar over a convex surface, e.g. a rolling pin or even the edge of a tabletop. You need to roll the bar 2 times: up and down, so that the chocolate is divided not only into strips, but also into separate cells.
- 32 prunes
- 8 kernels of peeled toasted walnuts
- 100 g dark chocolate, at least 75%
- 50 g waffle flakes
- Boil water. Put prunes in a bowl, pour boiling water over. After 1 minute, drain the water, put the prunes on a kitchen paper and let them dry. Put ¼ walnut in each prune.
- Melt the chocolate in a bain-marie to 45-50°C, stirring constantly so that it heats up evenly. Remove from heat. Put on disposable gloves. Dip the prunes in melted chocolate, roll in waffle flakes and place on a silicone mat. Leave to set. Store the chocolate-dipped apricots in a closed container in the refrigerator up to 15 days.