Dried plums in chocolate with walnuts

Prepare your workspace: a cutting board, a small sharp knife, a bowl, and a spoon. Lay out the dried plums on the board. If the plums have pits, hold the plum in your hand and gently press the knife against the side to cut the skin, then remove the pit with your fingers. If the plums are very dry and hard, place them in a bowl of warm (not hot) water for 5–10 minutes to soften, then drain in a strainer.

Prepare the nuts: if you want a more intense aroma, heat a dry skillet (without oil) over medium heat and toast the nuts for 2–3 minutes, stirring - they should smell fragrant and slightly brown. After cooling, break each nut in half so that they fit inside the plum (half a nut = 1 plum). If you are using rum, place the nuts in a small bowl, drizzle with 10 ml of rum, and let sit for 10 minutes to absorb the flavor.

Stuffing: take one plum, gently open it with your fingers to create a pocket shape and insert half a walnut inside. Press lightly to secure the walnut, but do not tear the plum. Repeat with the remaining plums. Arrange the stuffed plums on a plate next to the dipping station.

Prepare a water bath: fill a pot with water to 1/3 of its height and bring it to a gentle boil over medium heat. Place a heatproof dish (metal bowl or heatproof glass) on the pot so that it does not touch the water. Chop the chocolate into small pieces, place it in the bowl along with the butter and a small pinch of salt. Slowly stir with a silicone spatula until the mixture is smooth, shiny, and uniform. The temperature of the mixture should be warm but not hot — you can remove the bowl when most of the chocolate has melted and stir until completely melted off the heat. Finally, if desired, add 10 ml of rum and mix quickly.

Dipping the plums: prepare a baking tray lined with parchment paper. Take a stuffed plum by one side with a fork or toothpick and dip it in the chocolate, turning to coat it evenly. Remove excess chocolate by gently tapping it against the edge of the bowl. Place on the paper. If the chocolate starts to set quickly, warm the bowl briefly over steam, stirring. Leave a 2–3 cm space between the plums, as they will spread slightly.

Set the tray with the coated plums aside to cool at room temperature for 20–30 minutes, until the chocolate hardens. If you want a quicker result, place the tray in the fridge for 10–15 minutes — however, keep in mind that too rapid cooling may cause the chocolate to have a dull, less shiny appearance. Once set, transfer the plums to a plate and optionally sprinkle with sifted cocoa or a bit of coarse sea salt for contrast.

Serve the plums on a small plate as an elegant snack with coffee or as part of a dessert platter alongside some nuts and fresh raspberries. If you are preparing for adults, you can serve a glass of rum or plum liqueur alongside.