Summary

Ingredients

• 250 g prunes
• 5 tablespoon rum
• 100 g nouat
• 50 g hazelnuts, round
• Couverture
• Pistachios, chopped

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Instructions

1. Pour rum over the prunes, cover and leave to rest overnight. Knead the hazelnuts and nougat together and shape into balls. Press one ball at a time into a plum. Cover with melted couverture and sprinkle with pistachios.