“I have been on the prowl for the just right deep smooth seductive prune mousse - coupled with Armagnac & just a bit of deep dark chocolate. Mmmmm! This isn't for the faint of heart! Use un-pitted prunes if you can manage to find them and pit them after they've simmered and cooled. Otherwise use pitted but simmer gently! Adapted from NYT 06/10/08. Time does not include 2-3 hours chill time in the refrigerator.”

Ingredients Nutrition

  • 12 lb prune
  • 1 12 cups brewed tea (preferably orange pekoe)
  • 12 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


  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.

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