- Cut the chocolate into very small pieces and place in a bowl
- In a pot, heat the butter with the milk cream, on medium heat. As soon as the butter melts, we increase the heat in order to reach the boiling point and then remove from the fire, adding the chopped chocolate. We allow it to settle for 1 minute and then mix with a spatula until the mixture is one
- Pour the liqueur and keep mixing
- Chop the plums and add to the chocolate mixture. Allow the temperature to drop for a few minutes and transfer the mixture into a non-stick pan, so that it may have a thinner layer and thus, will congeal faster
- Place in the refrigerator for 1-2 hours, at least. When we see that it has congealed to a point that we can still knead it into shape, we remove from the fridge
- First, we crumble the cookies using a blender (they needn’t be crumbled to the point that they have a dust-like texture). Place in a bowl.
- Using a spoon, take a small portion of the chocolate mixture, knead into a ball with quick movements and then roll in the cookie crumble. Continue in this fashion with the remaining chocolate. If the chocolate becomes too soft for kneading, place back in the refrigerator for a few minutes
– Instead of liqueur, we can add orange zest from 1 orange