Choco crunch


6 people
Ingredients :
200g of dessert chocolate
3 pears in syrup
24 prunes
crème de menthe
toasted flaked almonds
cocktail sticks
desiccated coconut
Preparation
Melt the chocolate over a hot water bath. Split the prunes in half lengthwise and remove the pits. Add a few drops of crème de menthe. Stir and set aside. Cut the pears into 8. Place a piece of pear into the space left by the pit in each prune. Spear them with a cocktail stick. Dip in the melted chocolate and place on a bed of flaked almonds. Sprinkle with desiccated coconut.