Prune and Cocoa Mousse

Preparation info
  • Makes:


    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Prunes with chocolate might sound odd but the tastes are terrific together. What you notice most is the flavor of the chocolate and the liqueur with only a hint of prunes in the background. The prunes give body and texture to the dessert without unnecessary fat.


  • 1 package (12 ounces) pitted prunes
  • 2 tablespoons unsweetened cocoa powder


  1. In a food processor or blender purée the prunes, cocoa, Armagnac, and evaporated milk until smooth. Transfer the purée to a mixing bowl.
  2. Beat the egg whites until almost stiff, then gradually beat in the sugar and continue to beat until the egg whites are stiff and glossy. Fold the egg whites into the prune purée.
  3. Spoon the mousse into 6 dessert bowls or