Dark chocolate & prune mousse

• can prunes↗410g g

  in apple juice

• brandy↗1 tbsp tbsp

  (optional)

• dark chocolate↗50g g

  (70% cocoa solids), broken into pieces

• orange↗grated zest of ½

  grated zest of ½

• natural Greek-style yogurt↗300g g
• pistachio↗1 tbsp tbsp

  nuts, roughly chopped

Step-by-step instructions

1. 1

   Drain off and reserve the juice from the prunes, then press each prune gently between your fingers to slip out the stone. Tip the prunes with the apple juice into a food processor or blender (there should be no more than 100ml juice). Add the brandy, if using, then process the fruit to a purée.

2. 2

   In a small bowl, microwave the chocolate on High for 1-2 mins until melted. Stir in the orange zest and allow to cool slightly. Divide the yogurt between two bowls and stir the melted chocolate into one of them.

3. 3

   Layer alternate spoonfuls of the three mixtures in four dessert tumblers, starting with a layer of prune purée, then natural yogurt followed by the chocolate yogurt mix. Finish with prune purée and top this with natural yogurt. If you like a marbled effect, swirl the layers together using a skewer.

4. 4

   Chill in the fridge for at least 1 hr before serving, then scatter over the pistachio nuts to decorate.