24 dried plums (prunes)
24 wholes almonds, toasted
8 ounces dark chocolate
Crushed nuts for decorating (optional)
Prepare a baking sheet by lining it with parchment paper and set aside for now.
Chop the chocolate into small pieces and place it in a sauce pan. Cook on low, stirring continuously, until the chocolate is melted. Stir until the chocolate is smooth, and allow it to sit and cool slightly while you prepare the prunes.
Insert the almonds into the centers of the prunes, one nut per prune. I find it’s easier to use the tapered end of the nut to poke into the center of the prune. If you have difficulty, can use a paring knife to create a small hole for inserting the nut.
Use a fork or dipping tools to dip one of the prunes into the chocolate, submerging it completely. Remove it from the chocolate and drag the bottom along the lip of the bowl to remove the excess chocolate. Place it on the prepared baking sheet and, if desired, sprinkle the top with crushed nuts while the chocolate is still wet.
Repeat the dipping with the remaining prunes and chocolate. Once all of the prunes are on the baking sheet, let the chocolate set like this (don’t put them in the fridge because Chocolate Plums will look mat). Store Chocolate Plums in an airtight container in the refrigerator for up to one week.