photo and  recipe from here
Bonjour mes belles,
I purchased French Boyfriend a fabulous bottle of armagnac for his birthday and used some to cook him a birthday dessert which went down a treat. 
This got me thinking that perhaps I should try and use more recipes that have armagnac in them as he obviously likes them and it comes from a part of France, that is not that far from where we live.
As I write this I am chomping on a prune, which as you know are rated as the best in the world and I love them. Agen is the prune capital and there are many prune producers not far from us.
Unfortunately the chocolate is not grown locally but the rest are local ingredients... 
Chocolate, prune and brandy fondantsIngredients 100g prunes, roughly chopped40ml brandyA little cocoa powder for dusting150g dark chocolate, broken into small pieces150g unsalted butter, diced, plus extra for greasing3 large eggs75g caster sugar35g plain flourMethod Soak the prunes in the brandy in a small bowl for at least 2 hours (overnight is fine), to absorb most of the liquid. Preheat the oven to 200°C/Gas 6 and put a baking tray inside to heat up. Butter 6 dariole moulds well and dust with cocoa.
Melt the chocolate and butter in a heatproof bowl over a pan of simmering water. Stir gently to blend and leave to cool a little.
Beat the eggs and sugar together with an electric whisk for at least 5 minutes until the mixture is thick and moussey and ?holds a trail? (when a little is dropped fr...