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This mousse is sweetened with prunes and flavored with a hint of the coffee and cardamom. If you like your mousse to be smoother simply pass the prune puree through and sieve before folding it into the chocolate mixture or use Prune Bits instead.
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Pour coffee over the prunes and cardamom and set aside to cool and allow the prunes to soak up most of the liquid.
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water, making sure the bottom of the bowl is not touching the water. Remove the bowl from the heat and leave to cool slightly.
Blend the prunes into a smooth paste with a hand-held blender or food processor. Beat in the yolks and stir into the melted chocolate a spoonful at a time.
Place the egg whites in a large clean bowl and whisk to form soft peaks.
Whisk the cream in a separate bowl until soft peaks form and then fold into the chocolate mixture. Take a spoonful of the egg whites and stir into the chocolate mixture. Carefully fold in the rest of the egg whites, make sure you don’t knock out too much air.
Spoon into 8 small ramekins or serving glasses and chill for at least 2 hours or overnight.
6 tablespoons hot strong black coffee
175 g Diced Prunes
2 cardamom pods, husks discarded, seeds crushed
300 g dark chocolate, broken into pieces (70% cocoa solids)
4 large eggs, separated
100 ml cream
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