• Preheat oven to 350ºF degrees. Grease the cavities of the dessert shell pan. Set aside.
• In a small saucepan, bring an inch of water to a simmer over low heat. Place chocolate and butter in a medium heatproof bowl; set bowl over pan. Stir occasionally until melted. Remove from heat. Immediately whisk in sugar, egg, egg white, prune puree, vanilla, and salt until smooth.
• In a medium bowl, sift together flour and cocoa. Stir into chocolate mixture just until incorporated.
• Spoon batter in prepared pan. Bake until top is firm, about 30 minutes. Let cool completely in pan. If having trouble removing from pan, use toothpicks or a silicone spatula to loosen and remove from pan.

To make the whipped topping:

• Chill a metal bowl and whisk in the freezer for a few minutes. Pour the chilled whipping cream into the chilled bowl and sprinkle the stabilizer onto the cream. Whip until soft peaks begin to form, add crushed vanilla and emulsion and whip to stiff peaks.
• Pipe the whipped cream onto the brownies using a Wilton 8b piping tube.
• Garnish to your liking and ENJOY!!