Prune-Armagnac Mousse

Directions

1. 1
   Place prunes, tea, & sugar in a nonreactive saucepan with a cover. Gently simmer covered 10 minutes, add Armagnac & simmer uncovered for 5 minutes more. Add lemon juice. Set aside 4 prunes to drain for garnish.
2. 2
   Puree rest of the prunes in food processor with 1/2 of the simmering liquid. Add more liquid by the tablespoonful if needed to keep puree from becoming too thick. You are shooting for a loose but jammy (not liquidy) consistency. Taste & add more sugar if necessary. Cool to room temp then chill in fridge 30 minutes to 1 hour - do not let get too thick to fold in whipped cream.
3. 3
   Whip the heavy cream to stiff peaks and fold it into the prune puree.
4. 4
   Whip the egg whites until sharp peaks form (but not dry) and fold them into the prunes. Fold the grated chocolate into mousse with the egg whites.
5. 5
   Pour into tall champagne flutes, dust with cocoa powder, garnish with reserved prune and chill for two hours before serving.