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This is much nicer than it sounds. It is an elegant and attractive sweet to serve after a dinner and I make it every Easter as it is vegan or 'nistissimo' as the Greeks say. Note that the preparation time is just an estimate.
- Slit prunes with a small sharp knife and remove the stones.
- Place pitted prunes in a small bowl and cover them with the cognac and allow them to soak for at least 30 minutes.
- Open up each prune and insert a walnut half and then press it closed again. The cut sides should stick together and the walnut be completely enclosed.
- Repeat with all prunes.
- Melt chocolate in double boiler and dip each stuffed prune into the melted chocolate with a pair of tongs.
- Place onto a foil-lined tray and sprinkle with remaining walnuts that have been finely chopped.
- Allow to set at room temperature (avoid refrigeration as it takes away the glossy finish and makes them look dull).
- Each piece can be put into a pleated paper cup for an attractive presentation.
- Dried apricots can be substituted for prunes but they are a little drier and harder to stuff.