Sour Cream Jelly with Prunes and Walnuts

For the jelly:

300 g prunes (pitted)
Warm water (enough to cover the prunes)
15 g gelatine
40 g cold water
200 g walnuts
350 g sour cream
10 g vanilla sugar

For the chocolate topping:

30 g milk chocolate
30 g hot cream (33-36%)

Preparation:

Prepare the prunes:

Pour warm water over the prunes and leave to soak for 5 minutes.
Drain the water from the prunes and dry them with paper towels.
Prepare the jelly:

Mix 15 g gelatine with about 40 g cold water.
Let the mixture rest for 5-10 minutes to allow the jelly to swell.
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