Boozy fruit chocolates recipe - Telegraph OR 50g dried fruit, such as sultanas, raisins or cherries, plus 3tbsps brandy, rum or whisky 200g dark chocolate (at least 70 per cent cocoa solids) Caster sugar, to sprinkle (optional) If you are using dried fruit, put it to soak in the alcohol for 24 hours, until plumped up. Drain off any excess liquid (and drink it, of course). Line a baking tray with baking parchment. Break the dark chocolate into small pieces and put it into a large bowl. Set over a pan of just-simmering water, making sure the water doesn't touch the base of the bowl, and leave to melt gently, stirring once or twice. Remove from the heat and leave the chocolate to cool in the bowl until barely tepid, then gently stir in the 50g boozy fruit pulp or the drained, soaked dried fruit (this can sometimes make the chocolate look slightly grainy, but don't worry). Spread the mixture in a thin layer over the lined baking tray. Leave in the fridge or a cool larder until cold and set, then cut or break into pieces. The chocolates will keep in a plastic container in the fridge for a week or two. Serve the chocolates just as they are or sprinkled lightly with sugar. A glass of your vintage sloe or damson vodka is the perfect complement.