medium sized prunes
16 pc
dark chocolate 66%
0.75 cup
185 g
6.48 oz
6.10 fl oz
cream 35%
0.75 cup
200 g
7 oz
6.60 fl oz
glucose syrup
0.25 cup
2.25 tbsp
35 g
1.22 oz
1.16 fl oz
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
rum (Havana Club)
0.75 tbsp
10 g
0.35 oz
0.33 fl oz



You will need:

  • Medium sized prunes – 15-16 pcs | 16.00 items
  • Dark chocolate 66% - 185 g | 6.55 oz
  • Cream 35% - 200 g | 7.05 oz
  • Glucose syrup – 35 g | 1.25 oz
  • Butter – 25 g | 0.90 oz
  • Havana Club rum – 40 g | 1.40 oz


Divide the prunes in two parts (if the prunes are very dry, then soak them in the warm tea with the addition of 1 tablespoon of rum first, and then dry them well with the paper towels). Cut one part into halves, and set it aside. Heat the chocolate. Cut the butter into cubes, and leave it at the room temperature.

Combine the cream with the glucose syrup, and bring to a boil over medium heat, stirring occasionally. Pour it over the chocolate, and punch it with a blender into a homogeneous emulsion. Add the prunes (not cut halves) and rum, and punch again. Cool the ganache to 35C (95F), and add the soft butter. Punch again, and cover the ganache base with foil in contact; leave it at the room temperature for a day.

Chill the ganache in the fridge for 15 to 20 minutes before sculpting the truffles. Divide the ganache into pieces (25 g | 0.90 oz each). Place a half of the cut prunes in the middle of each part, and form the truffle balls. Twist them tightly in plastic wrap, sculpting the truffles to the desired shape. Let them chill in the wrap for 12 hours. Roll the truffles in cocoa.