Mousse pot ingredients
- 120g dark chocolate (70% cocoa) roughly chopped
- ½ - 1 tsp ground cinnamon
- 2 tbsp tequila, plus extra to serve
- 4 eggs, separated
- 40g light brown soft sugar
- Zest of 1 orange, to serve
For the prunes
- 250g prunes
- 250ml Earl Grey or other black tea
- 1 cinnamon stick
- 45g mild honey or sugar
- 1 tsp vanilla essence
- Orange strip
- 3 tbsp Armagnac
How to make Tommi's little chocolate mouse pots with Armagnac prunes
- Gently melt the chocolate, stirring occasionally, in a heatproof bowl set over a pan of gently simmering water (make sure the base of the bowl doesn’t touch the water). Take off the heat to cool a little, then gently stir in the cinnamon, tequila, sugar and a pinch of sea salt. Stir in 1-2 tbsp just-boiled water if it seizes.
- With an electric whisk, whisk the egg whites to stiff, soft peaks.
- Stir the egg yolks into the cooled chocolate and check the seasoning adding more cinnamon if you think needed. Stir in 2 spoonfuls of egg white, then pour the chocolate over the remaining whites and fold to combine, avoiding overmixing. Spoon into small glasses or bowls and place in the fridge for a few hours until set.
- Just before serving the mousse, splash over a little more tequila, and serve with prunes and orange zest and softly whipped cream.
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