Melt 50 gram chocolate
and mix this with the almond paste, the liqueur and the icing sugar.
Put the mixture in the fridge for 2 hours. Roll it out and cut in squares
or form balls. Melt the rest of the chocolate and roll the almond paste
pieces through the chocolate until they are well covered. Decorate with
pineapple and allow them to cool down for two hours.
Heat the cream and
dissolve the chocolate in it. Stir well and put this mixture in the
fridge until it has completely cooled down. Beat the chocolate cream
with a mixer until it looks like whipped cream and stuff the prunes