Strunz drunk, rumbled off the tree and landed next to a molehill

Ingredients for 5 servings:

• 500 g dark chocolate (sweet or semi-sweet)
• 500 g cream
• 100 g cream
• ½ pack of cream stiffener
• n. B. Brandy (plum brandy)
• 5 mint leaves
• 750 g plums, fresh, pitted
• 75 g sugar
• 150 ml red wine
• 1 ½ cinnamon sticks
• 4 cloves
• 100 g dark chocolate
• n. B. mint leaves

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 7 hours 40 minutes

from the show “The Perfect Dinner” on VOX from 02.12.2020

For the cream, heat the 500g of cream and melt the chocolate in it, then let it cool and put it in the fridge for about 2 hours. Then whip another 100g of cream with the cream stiffener and add the plum brandy. Stir into the chocolate mixture and then put it in the fridge for another 4 hours. For the chocolate lattice, melt the chocolate in a bain-marie, then put it in a freezer bag, cut a hole in the bottom and then pipe into a lattice shape onto baking paper and put it in the fridge. For the compote, heat the red wine with the sugar. Add the pitted plums, cinnamon sticks and cloves. Sauté over a low heat for about 10 minutes. Tip: I always put the cinnamon and cloves in a tea bag, this makes it easier to remove the spices. Then put a layer of the plum compote sauce on a plate and place the plums on top. Make dumplings from the cream and arrange them on the plate. Place a chocolate lattice on the cream and place a mint leaf behind it. Ilona prepared this recipe as a dessert on the show “The Perfect Dinner” – Day 3 from Bayreuth on Wednesday, December 2, 2020.