| Cook Time | 60 minutes |
| Servings |
Ingredients
- 2/3 glass Granola from the cereal
- 200 gram Prunes
- 4 tablespoons Cognac
- 120 gram Dark chocolate
- 2 tablespoons Butter
- 2 tablespoons Sugar
- 2 pieces Chicken egg
- 150 ml Cream (30%)
Ingredients
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Instructions
- Products. Time spent dessert in the freezer was not taken into account.
- Prunes washed (if very dry, it is necessary to soak in hot water, but not to porridge), cut into small pieces, filled with cognac and left to infuse for one hour.
- Chocolate melted in a water bath.
- Butter rubbed with one tablespoon of sugar (half of the claimed portion), in a separate container whipped yolks with the remaining sugar.
- Combined with chocolate and butter and sugar mixture, stirred, then added the whipped egg yolks with sugar, stirred again.
- Then added to the chocolate mass infused with cognac prunes. Again stirred.
- In the last turn to the chocolate "test" added whipped to soft peaks of cream, gently mixing them.
- Form (I have hard foil) posted a film with a margin on the bottom poured granola, and leveled.
- On top of the sprinkles laid out the chocolate mass, leveled over the entire surface, covered with film and sent to the freezer for at least 4 hours. When it came time, took out of the refrigerator, held 20 minutes at room temperature, overturned on a dish so that granola was on top, decorating dessert, added mint leaves.
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