Tangy plum pairs with rich chocolate and brazil nuts. A lovely post-dinner treat to serve with coffee.
Melt the butter in a small pan over a medium heat. Add the plums and sauté for 2–3 minutes until they begin to soften. Add the sugar and cook until it begins to caramelise. Remove from the heat.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water.)
Stir in the port and plum sauce and the caramelised plums. Spoon the mixture into small petit fours cases, top with brazil nuts if using, and chill until set before eating.
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