Dark chocolate with rum-soaked prunes and hazelnuts

If you’re craving a chocolate boost, this chocolate bark will certainly provide it. Dark chocolate is filled with rum-soaked prunes and toasted hazelnuts for an irresistibly rich combination. Best of all, it’s completely no-bake, making it perfect for hot summer days when you don’t want to turn on the oven. Delicious!

Ingredients for dark chocolate with rum-soaked prunes and hazelnuts:

• 100 g dried prunes, roughly chopped
• 60 ml rum or brandy
• 90 g hazelnuts, skinned, toasted and roughly chopped
• 60 ml double cream
• 300 g dark chocolate

The evening before, place the chopped prunes in a small bowl and pour over the rum or brandy. Leave to soak overnight. The next day, drain the prunes.

Place the double cream and broken chocolate in a heatproof bowl set over a pan of gently simmering water and heat until melted and smooth. Stir the soaked prunes and toasted hazelnuts into the melted chocolate.

Line a 20 cm tin or dish with baking paper. Pour in the chocolate mixture and spread evenly. Refrigerate until completely set.

Before serving, cut or break into pieces.

Enjoy!

Recipe source: Crave: A Passion for Chocolate by Maureen McKeon.