Strunz Drunk from Baam and Landed Next to Molehill

5 from 7 votes
Prep Time 30 minutes
Cook Time 40 minutes
Rest Time 2 hours
Total Time 3 hours 10 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 217 kcal



  • 500 g Dark chocolate
  • 500 g Whipped cream
  • 0,5 pck Cream stiffener
  • Plum brandy
  • 5 Pc. Mint leaves

Plum compote:

  • 750 g Fresh plums
  • 75 g Sugar
  • 150 ml Red wine
  • 1,5 Pc. Cinnamon sticks
  • 4 Pc. Cloves
  • 1 Pc. Teabag

Chocolate grid for the cream:

  • 100 g Dark chocolate



  • For the cream, heat the cream and melt the chocolate in it, let it cool down and place in the refrigerator for about 2 hours.
  • Then whip up about 100 g of cream with whipped cream and add the plum brandy and pour it under the chocolate mass and then put again in the refrigerator for about 4 hours.

Chocolate grid:

  • For the chocolate lattice, melt the chocolate in a water bath and then put it in a freezer bag, cut into the bottom and then place it on a baking paper as a lattice shape and keep it cool.

Plum compote:

  • For the compote, heat the red wine with sugar.
  • Add pitted plums, cinnamon sticks and cloves (I always fill in a tea bag, then you can remove all the spices more easily).
  • Steam on a low flame for approx. 10 minutes.


Serving: 100gCalories: 217kcalCarbohydrates: 26.8gProtein: 1.7gFat: 10.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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