Cognac Ganache Stuffed Prunes

  • Servings: 20
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 8 oz. chocolate, semisweet (best quality available)
  • 1/2 cup heavy cream
  • 5 Tablespoons cognac
  • 40 pitted prunes


1. Cut chocolate into small pieces, or grate. Place in a bowl.

2. Bring cream to a boil. Pour over chocolate. Stir gently until the chocolate is well melted and the mixture is homogeneous. Add 2 Tablespoons cognac and stir briefly.

3. Place ganache (chocolate mixture) in refrigerator until cold and noticeably more solid.

4. Mix with 3 Tablespoons Cognac and let sit at room temperature for 2-3 hours to let the prunes absorb the Cognac. Stir from time to time while the prunes are marinating.

5. Make a small dimple in each prune and fill the dimple with a spoonful of ganache.

If you are not a fan of prunes, you can easily turn the above ganache mixture into suckers by increasing the ganache recipe to 10 oz. of chocolate instead of 8 oz. Then roll a small amount of cold ganache in your hands (you have to work fast) and then stick it to the end of a sucker stick. Roll the ganache then in cocoa powder or assorted sprinkles. The above recipe will make about 24 suckers.

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