Prune and Dark Chocolate Bomb

                        Why not usher in the New Year with a sweet recipe? These Prune and dark chocolate bombs are a perfect fit for the occasion and certainly a healthy recipe, if you can kind of overlook the addition of sugar. However, I find these bombs which require no baking, satisfactorily healthy, delicious and surprisingly filling too. 

                     

                           The ingredients are easily adaptable to taste and availability. Use dates, if you like dates and chocolate combination ( the dark Arabian kind), use any nuts of your choice and any flavouring agent of your choice. I have never fancied chocolate and dates combination, so I can't say much, on how it would taste. With prunes the following combination works right and the bombs explode with flavour and taste. 

Ingredients

Dark chocolate                        150 gms

Dried and pitted prunes        100 g

Paneer                                      60 g (extracted from 500gms of milk)

Cream                                       3 tbsp

Sugar                                        1 tbsp (light brown or dark brown or white sugar)

Vanilla                                      1/2 tsp

Hazelnuts                                 2 tbsp

White Chocolate                     1/2 cup (melted)

Orange zest                              1/2 tsp - 1tsp (optional)
Chillipowder                            (optional)

Method

Melt dark chocolate in a double boiler and set aside.

Puree the prunes and stir into the melted chocolate.

Combine paneer, cream and sugar and whip in a mixie jar until smooth. 

Add the chocolate and prune mixture and the vanilla and process again to a smooth paste. 

Transfer to a bowl and stir in the halved hazelnuts. 

Freeze the chocolate mixture for a few hours or overnight.

Grease your hands with melted butter or ghee ( the mixture will be sticky) and divide the chocolate and prune mixture into balls.

Melt white chocolate pieces, on a double boiler and pour gently on each chocolate ball until evenly coated. Chill until set. 

Remove and dip the bottom of the chocolate balls in white chocolate to coat the base.

If you do not like the rustic look of the chocolate bombs with feet,  like shown here, then place the chocolate prune mixture in a wire wrack and pour the white chocolate over the balls to coat them evenly to a round shape and the excess chocolate collects in a plate kept below.
Well, I don't mind mine looking a bit out of shape!

Note:
For a spicy hint of flavour, add 1/4tsp to 1/2 tsp of chillipowder according to tolerance level.
Stir in orange zest if using,  finally along with the nuts.