Instructions: In a food processor fitted with a metal blade, or electric blender, chop chocolate chips and pecans until fine.

In a small bowl dissolve 1 tsp. of the coffee in water.

Add pecan mixture mixing to form a paste.

Fill prune halves with pecan mixture equally divided; set aside

In small bowl beat egg whites with cream of tartar to form soft peaks.

Gradually add sugar, beating to form stiff peaks.

Stir in remaining instant coffee with fork, dip filled prunes in meringue mixture.

Place on greased baking sheets about 2" apart. Bake in 300-degree oven 35 to 40 minutes until dry. Remove to wire racks to cool.

Dust with powdered sugar and grated chocolate, if desired.

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