- Almonds - Finely minced 250 g peeled (0.6 lbs)
- Caster Sugar - 150 g (0.3 lbs)
- Water - 200 ml (6.8 oz)
- Almond Flavoring - 1 tsp
- Rum - 2 tbs
- Prunes - 1 handful of soft
- Milk Chocolate - 1 bar
- Chocolate - One plate
- Cream - 700 ml (23.7 oz)
- Butter - 1 tbs
Crush the almonds and mix with sugar and enough water to mold well, but soft. Place in the refrigerator for 1 to 2 hours to harden. Cut the plums into 3-4 pieces and place in a bowl with a little water diluted with rum and allow to soak in the refrigerator. Once all has marinated for 1 to 2 hours, drain the plums.
Need the marzipan balls and create 3 cm balls. Place a piece of plum into the ball and reshape. Melt half of the chocolate, butter and cream in the microwave. Dip the balls into the mixture and be sure that they are completely covered. You can place a toothpick in each ball as you place on a shallow pan. Place in refrigerator for 1 hour. Makes 20 to 30 pieces.
Also known as: Marzipan Sweets, Dried Plum Chocolates, Rum Balls