Prune-armagnac Mousse

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb prune
• 1 1/2 cups brewed tea (preferably orange pekoe)
• 1/2 cup armagnac
• 2 tablespoons lemon juice
• 2 tablespoons sugar (or to taste)
• 1 cup heavy cream
• 2 egg whites
• 1 ounce extra dark chocolate, finely grated

Recipe

• 1 place prunes, tea, & sugar in a nonreactive saucepan with a cover. gently simmer covered 10 minutes, add armagnac & simmer uncovered for 5 minutes more. add lemon juice. set aside 4 prunes to drain for garnish.
• 2 puree rest of the prunes in food processor with 1/2 of the simmering liquid. add more liquid by the tablespoonful if needed to keep puree from becoming too thick. you are shooting for a loose but jammy (not liquidy) consistency. taste & add more sugar if necessary. cool to room temp then chill in fridge 30 minutes to 1 hour - do not let get too thick to fold in whipped cream.
• 3 whip the heavy cream to stiff peaks and fold it into the prune puree.
• 4 whip the egg whites until sharp peaks form (but not dry) and fold them into the prunes. fold the grated chocolate into mousse with the egg whites.
• 5 pour into tall champagne flutes, dust with cocoa powder, garnish with reserved prune and chill for two hours before serving.