Heat the cream at 50 - 60 ° C and add the chocolate, which has previously been melted in a water bath. Add the softened butter and stir well until you get a smooth cream. Chill the cream. The chocolate should be well chilled - it shouldn`t be runny, but it shouldn`t get too firm either!
Fill the plums with the cream (no problem with a teaspoon) and place in the refrigerator for 1 hour. Then roll the stuffed plums in the cocoa, done.
Ingredients
Print Recipe
Pin Recipe