Method

• 1.
  Place the prunes in a bowl with the brandy, cover and leave overnight.
• 2.
  Grease an 5cm-deep, 9 x 21cm terrine mould. Line with plastic wrap, leaving some overhang.
• 3.
  Melt the chocolate in a bowl over simmering water, making sure no water touches chocolate. Stir until smooth, then set aside to cool.
• 4.
  Place butter and half the sugar in a bowl, beat with a wooden spoon until light, then add cocoa. In a separate bowl, beat the yolks and remaining sugar until light and fluffy. Whip the cream until thick. Add the melted, cooled chocolate to the butter, fold in the egg mixture, then fold in the whipped cream. Add the prunes and any liquid and fold everything together until well combined. Place in the prepared mould, cover the top with overhanging plastic and freeze for at least 3 hours or until firm. To serve, cut into thick slices, place on serving plates, add a dollop of thickened cream and garnish with gold-coated chocolates.