milk chocolate
0.75 cup
200 g
7 oz
6.60 fl oz
glucose syrup
1 tbsp
15 g
0.52 oz
0.50 fl oz
cream 35%
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
walnut praline
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
2 Tbs



  • Chop the prunes into small pieces, then soak them in cognac for a couple of hours.
  • Chop the chocolate.
  • In a saucepan, combine the whipping cream and the glucose syrup and heat the mixture, then pour it onto the chopped chocolate. Leave to sit for 1 minute, then mix until completely smooth.
  • If your chocolate still isn’t entirely melted, transfer the mixture to the microwave and heat it at 15-second intervals.
  • Add the praline paste to the mixture, followed by the cognac-soaked prunes.
  • Mix until completely combined. Cover closely with some plastic wrap and refrigerate for 12 hours.
  • Once the ganache mixture has set, divide it into 15-gram (0.50oz) pieces using a kitchen scale, then roll them into little balls.
  • Refrigerate for one more hour. You can also coat your truffles in some tempered chocolate glaze!

I personally just covered them with some wafer crumbs