Instructions: Finely chop prunes and almonds. Prepare crumbs from sponge cake.

Combine prunes and port in a pan, bring to the boil, reduce heat and simmer until all the liquid has been absorbed.

Combine prunes, cake crumbes, almonds and cream together in a bowl, mix well. Refrigerate until firm, about 1 hour. Shape teaspoons of mixture into balls, place on a tray and refrigerate 1 hour.

Melt chocolate with copha, dip balls into chocolate and place onto a foil covered tray; refrigerate until set.

Makes about 40.

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