Chocolate mousse with prunes

A very tasty mousse which can be served in any season and enjoy it as a sweet treat or after a rich meal. The recipe is not complicated and if you can find the sour variety of prunes they will give a nice balance with the sweetness of the chocolate *** It's good to keep in mind that melting chocolate in the "bain marie" method the water should simmer and not hard boil otherwise the chocolate will be ruined

Recipe from "Cook Book" magazine of "ETHNOS" newspaper (2010)

Ingredients (for 4 people):
150gr. of chocolate of your choice (52%-70% cocoa solids)
2 eggs, separated
2 tbsp of butter
70gr. of prunes
2 tbsp of cognac
whipped cream to garnish

Method:
Put the prunes in a bowl and soak in hot water for about half an hour. When ready, drain and finely chop.

Melt the chocolate in low heat with the "bain-marie" method stirring with a rubber spatula. When the chocolate is melted, add in the bowl the butter and incorporate the egg yolks.

Take off the heat and add the prunes and the cognac.

In another bowl beat the egg whites with a pinch of salt into a firm meringue which you then gently incorporate into the melted chocolate.

Divide the mixture into bowls (or glasses) and leave in the fridge to firm up. Before serving garnish on top with some whipped cream.