We are not going to say the ‘p’ word. Nope, we are not. We all know what a dried plum is, but every time you call it by its other name, somewhere, a vegetarian gets invited to another dinner party with zero meat-free options. Or yet another lunch with the boss to a restaurant where the only vegetarian option is a plate of vegetables all cooked in bacon. It’s a bit like the opposite of an angel getting its wings. For their sake, let’s be nice to the vegetarians and vegans out there and refer to this dried fruit as ‘dried plums’ and never anything else.
There was never any chance that sugar free week was going to omit chocolate. Fret not. I need a tiny bite of something sweet after dinner, and a two-bite truffle is just the thing. I love to keep a small batch of truffles in my fridge during the week. I’ve made a few varieties throughout the years for you (Greek yogurt truffles, mashed potato truffles (just featured on the Today show last week!!), and cake truffles).
I’ve always loved pru—oops! I almost said it. I’ve always loved dried plums. They are the softest dried fruit out there, without the leathery texture of dried apricots. The inside of a fresh dried plum is exactly like that of a soft, unctuous truffle. Which is how I got the idea to make truffles with
prunes dried plums.
Can I make one small request? Buy the unsweetened chocolate in the shiny gold package. Not the baking stuff, ok? You deserve it. The unsweetened baking chocolate is totally fine for brownies, but can be a bit chalky here.
Stir in as much or as little honey as you like. I used 1 tablespoon because I savor the bitterness of chocolate, but if you need these to taste like a candy bar (no judgement here!), use up to 3 tablespoons.
One more request: I think these truffles taste the most chocolate-y after being chilled for a few hours. My taste-tester ate one right away and said it tasted very much like dried plums. After a few hours of chilling, we tried another, and the chocolate flavor was much more pronounced and dominant.