Break the chocolate into pieces and place in a bowl. Set aside.
Place the milk and the cream in a pan and bring to the boil.
Beat the egg yolks with the sugar until you obtain a light, fluffy mixture.
Once boiling, pour the milk and cream over the egg yolks and then return to the pan and the heat. Stir constantly until the liquid reaches 84°C (if you do not have a thermometer, heat until the cream coats your spoon).
Once cooked, pass the liquid through a sieve and pour over the broken chocolate. Stir gently until the chocolate has melted and is fully incorporated into the mixture.
Pour the chocolate cream into glasses and then place in the fridge to set for at least 45 minutes.
Preheat the oven to 200°C (Gas mark 6-7).
Mix the flour, butter, salt, sugar and egg yolks together until smooth.
Roll out the shortbread pastry to a 5mm thickness and place between 2 sheets of baking parchment.
Place in the oven and bake for 15 to 20 minutes.
Once golden brown, use a pastry cutter or an upturned glass to cut the shortbread into rounds. These rounds should be the same size as the glasses your chocolate cream will be served in.
Place the prunes in a pan with 100ml water, the sugar and the Armagnac. Cook for 20 minutes over a low heat then blend together until you obtain a smooth purée. Leave to cool.
Once cool, whip the cream and the prune mixture together and then place in a siphon. Attach the compressed air to the syphon.
Place a shortbread onto the chocolate cream and finish with the prune and Armagnac emulsion.
Remove the chocolate cream from the fridge, place a shortbread biscuit on top of each one and finish with a little of the prune and Armagnac emulsion.
«Top your desserts with the prune and Armagnac emulsion at the very last moment, this will ensure that the cream does not 'melt' before serving.»