Servings: Makes about 1 1/2 dozen sugarplums

Preparation time: About 20 minutes

Baking time: About 35 to 40 minutes

Cooling time: About 30 minutes

3 tbsp. semisweet chocolate chips
3 tbsp. walnut pieces
2 tsp. powdered instant coffee, divided
1 tbsp. water
1 c. halved pitted prunes (about 6 oz.)
2 egg whites
1/8 tsp. cream of tartar
1/2 c. granulated sugar
Confectioners' sugar, optional
Grated semisweet chocolate, optional

Preheat oven to 300 degrees. Grease cookie sheets.

In food processor fitted with metal blade or electric blender, finely chop chocolate and walnuts with quick on-off turns. In small bowl, dissolve 1 teaspoon instant coffee in water. Add to walnut mixture; process or blend to form paste. Fill prune halves with equal amounts of walnut mixture; set aside. In medium-sized bowl with electric mixer at high speed, beat egg whites with cream of tartar until soft peaks form. Gradually add granulated sugar, beat until stiff peaks form; stir in remaining 1 teaspoon instant coffee. With fork, dip filled prunes into egg white mixture. Place about 2 inches apart on prepared cookie sheets. Bake 35 to 40 minutes or until dry. Remove to wire racks to cool. To serve, dust with confectioners' sugar and grated chocolate.

Note: Sugarplums may be stored up to 1 week loosely wrapped in waxed paper.