Jamie Magazine
By Jamie Oliver
2 hrs 30 mins plus overnight soaking
Not Too Tricky
serves 12
About the recipe
Any leftover prune mixture will keep in an airtight container for up to a month – try it with rice pudding!
Recipe From
Ingredients
350g dark chocolate (70%), plus extra to serve
100ml double cream
10 free-range eggs
50g golden caster sugar
PRUNES
500g dried prunes
150ml whisky
100ml fresh unsweetened orange juice
Method
- Prepare the prunes the night before: combine the prunes, whisky and orange juice in a bowl and leave to soak overnight.
- The next day, break up the chocolate and melt in a bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. Remove the bowl from the heat and allow to cool.
- Warm the cream in a pan over a low heat, then mix into the chocolate until smooth.
- Separate the eggs and beat the egg whites and sugar with an electric whisk until fluffy. Whisk the yolks into the chocolate mixture, then gently fold this through the beaten egg whites.
- Place the prunes in the base of a deep, glass trifle dish, pressing them against the sides. Pour over the mousse and allow to set in the fridge for at least 2 to 3 hours.
- Shave over a little extra chocolate, and serve.
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