Prune-Armagnac Mousse - cooking recipe

Ingredients

1/2 lb prune
1 1/2 cups brewed tea (preferably orange pekoe)
1/2 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

Preparation

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.
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.
Whip the heavy cream to stiff peaks and fold it into the prune puree.
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.
Pour into tall champagne flutes, dust with cocoa powder, garnish with reserved prune and chill for two hours before serving.