View Recipe

My Store: Store Details (change)

DIRECTIONS

Drain the prunes in a strainer or a colander, remove the pits, and cut or chop the prunes into rather small pieces-they should not be mashed or puréed, but the pieces should not be large. Let the chopped prunes stand in a strainer.
Break up the chocolate and place it in a heavy 2-quart saucepan. Add the gelatin, 1/4 cup of the sugar (reserve remaining 1/4 cup), cinnamon, salt, and milk. Place over medium heat and stir for about 5 minutes until the chocolate is melted and the mixture is smooth. If it is not smooth, stir it briefly with a small wire whisk.
In a bowl beat the egg yolks just to mix. Stirring constantly, add about half of the hot chocolate milk mixture. Then stir the yolk mixture into the remaining chocolate milk. Cook, stirring constantly, for 1 minute. Set aside to cool, stirring occasionally. Stir in the optional Cognac.
Meanwhile, in a small bowl whip the cream until it holds a shape, and set it aside.
And, in the small bowl of an electric mixer, beat the whites until they barely hold a soft shape. Reduce the speed to moderate and gradually add the reserved 1/4 cup of sugar. Increase the speed to high and beat until the whites hold a definite shape but not until they are stiff and dry. Set aside.
Now transfer the chocolate milk to a large mixing bowl. Place it in a larger bowl of ice and water. Stir constantly until the mixture begins to thicken. Beat it briefly with an egg beater or an electric mixer. Then stir in the chopped prunes and the nuts. Fold in the whipped cream and the beaten egg whites.
Spoon the mixture into 6 wine glasses or dessert bowls.
Refrigerate for most of the day or overnight.