A rich chocolate cream served with Breton biscuits and a prune and Armagnac emulsion.
Place the milk and cream in a saucepan and bring to the boil.
Beat together the egg yolks and the sugar until pale and fluffy.
Once boiling, add the milk and cream mixture to the egg yolks and sugar. Mix together and then return to the pan. Cook, stirring constantly, until the mixture reaches 84°C and coats the back of a spoon. Pass the mixture through a fine sieve and then pour on to the chocolate. Mix gently to melt the chocolate. Once the cream and the chocolate are combined, pour the mixture into individual serving glasses and chill for at least 45 minutes.
Preheat the oven to 200°C.
Mix together the flour, butter, sugar, salt and the egg yolks. Roll the mixture to a thickness of 5mm and place on a lined baking sheet. Cover with a second sheet of baking parchment, transfer to the oven and cook for 15-20 minutes. Remove from the oven and then cut the biscuits to size.
Cook the prunes in the water, sugar and the Armagnac. Cook for 10 minutes over a low heat and then blend to a smooth puree. Leave to cool. Once cooked, mix the puree with the cream and then place the mixture in a siphon. Charge the siphon with the gas canister.
Place a biscuit on top of each chocolate cream and finish with the prune and Armagnac emulsion to serve.
«This recipe is perfect for preparing in advance and assembling at the last minute.»