Whisky-Soaked prunes make this satiny chocolate mousse considerably more awesome.
1.For prunes, consolidate all fixings in a bowl, cover with cling wrap and pass on to drench at room temperature short-term.
2.The following day, place chocolate in a heatproof bowl set over a pot of stewing water, (don’t allow the bowl to contact the water), mixing until liquefied and smooth. Eliminate from heat and permit to cool. Warm the cream in a skillet, then, at that point, blend into the chocolate until smooth. In a different bowl, beat eggwhites and sugar with electric blenders until delicate pinnacles structure. Whisk yolks into chocolate blend, then, in two clumps, tenderly overlap through the beaten egg whites.
3.Place the prunes in the foundation of a profound, glass trifle dish, squeezing them against the sides. Pour over the mousse, then, at that point, cover and chill for 2-3 hours until set.
4.Top with chocolate shavings to serve.
- 350g dark chocolate, chopped
- 100ml thickened cream
- 10 eggs, separated
- 1/4 cup (55g) caster sugar
- Dark chocolate shavings, to serve
- 500g prunes
- 150ml whisky
- 100ml orange juice