Chocolate and prune galettes
- April 2006
- 150g plain chocolate (at least 70% cocoa solids), broken up
- 200g dried ready-to-eat prunes
- 2 tbsp Armagnac or brandy
- 2 tbsp icing sugar, plus extra for dusting
- 500ml double cream
- 24 crystallised violets
- Line a board or a large baking sheet with baking paper. Melt the chocolate in a bowl resting over a pan of simmering water – make sure the bowl doesn’t touch the water. Stir until smooth, then pour onto the baking paper. Using a palette knife, spread the chocolate thinly into a rectangle measuring about 36 x 24cm. Set aside in a cool place to set and harden.
- Dip a long, sharp knife in boiling water, then cut the chocolate into 24 x 6cm squares. Dry the knife and re-dip in boiling water each time you cut the chocolate. Use a palette knife to lift the chocolate into an airtight container. Layer up with baking paper. Store in a cool place for up to 2 days.
- Finely chop the prunes and add to the Armagnac. Put in the bowl of a processor with the icing sugar and purée as finely as possible. Stir in 150ml cream. Put in a sieve over a bowl and push through with a wooden spoon. Add a further 50ml cream to loosen the purée. Finally, add the remaining cream to the creamy purée and beat until stiff enough to pipe.
- Put the prune mixture into a piping bag fitted with a 1.5cm plain nozzle. Lay the chocolate squares out on a surface and pipe 8 with a fairly generous layer of the prune mixture. Stack a chocolate square on top, pipe another layer of the prune mixture, and top with a final chocolate square to make 8 galettes in total. Lift onto a baking sheet with a palette knife, spacing them apart in 2 neat rows of 4 (this makes dusting them with icing sugar easier). Chill if the chocolate is a little soft.
- Cut 4 long strips of baking paper, each about 5mm wide. Lay evenly spaced over 2 of the galettes and sift a little icing sugar over the top. Carefully take off the strips to reveal stripes. Repeat until each galette is topped with stripes. Decorate each with a few crystallised violets and carefully slide onto plates to serve.
The great thing is you can be as casual as you like, so don’t worry about getting exact shapes or perfect icing sugar lines.
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