Yield: 8 servings
1-1/2 cups whipping cream
12 oz. semisweet chocolate, coarsely chopped
3/4 cup pitted, dried plums (about 5 oz.)
2 Tbsps. armagnac or cognac (optional)
10 oz. frozen raspberries in syrup, thawed
1 Tbsp. lemon juice
1 tsp. cornstarch
Sweetened whipped cream, as needed (optional, for garnish)
Raspberries, as needed (optional, for garnish)
Mint sprigs, as needed (optional, for garnish)
1. Lightly coat a 91/2" x 51/2" loaf pan with cooking spray. Line bottom and sides with waxed paper; set aside.
2. In a small saucepan, heat cream just to boiling. In food processor or blender, process hot cream, chopped chocolate and dried plums until chocolate is melted and mixture is smooth. Stir in armagnac or cognac, if using. Pour into prepared pan, spreading evenly. Cover with plastic wrap and refrigerate overnight or until firm.
3. To make raspberry sauce: Drain thawed raspberries, reserving syrup. In a small saucepan, bring syrup, lemon juice and cornstarch to a boil, stirring constantly. Cool, then gently stir in raspberries (makes 1 cup).
4. To serve: Carefully unmold pavè onto cutting board and remove waxed paper. Using a thin knife warmed in hot water, cut into 16 slices. Arrange two slices on each serving plate; garnish with 1 oz. raspberry sauce, whipped cream, fresh raspberries and mint, if desired.
Recipe and photo from California Dried Plum Board.