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Chocolate and prunes are a heavenly combination, and this dark chocolate mousse recipe works that combination to its advantage. Kevin Mangeolles adds Earl Grey ice cream to provide a creamy counterpoint to the rich prunes and chocolate. You can buy the dried orange powder online.
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Allow to cool, then remove the stones from the prunes. Place ½ the prunes in a container with the orange zest, cinnamon and tea bags and cover with enough syrup to submerge the prunes
Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.
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Dark chocolate mousse, poached agen prunes and Earl Grey tea ice cream
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Dark chocolate mousse, poached agen prunes and Earl Grey tea ice cream
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