1. Chop the chocolate couverture. Melt the chocolate in a basin over a pan of simmering water, stirring occasionally.
2. Chop the nuts, roast them in a dry frying pan, then allow to cool on a plate. Chop the prunes finely too. Mix together with the cornflakes and melted chocolate.
3. Use two teaspoons to form small clusters and place on a sheet of baking paper. Place chocolate clusters in a cool place and allow to set.

Tip: Instead of chopped hazelnuts, you could use walnuts, pecan nuts or almonds. Stir a pinch of cinnamon into the chocolate mixture or some gingerbread spice at Christmas. Dust with cocoa powder to finish.