; Plum and White Chocolate Mousse
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Plum and White Chocolate Mousse


  • pg 1
									  Plum and White
Chocolate Mousse


  Another great recipe idea from
            Plum and White
           Chocolate Mousse
Serves 6. Prep time: 10 minutes. Chill time: 10 minutes.
12            gingernuts
25g           butter, melted
850g can      Wattie’s Black Doris Plums in Syrup
120g          white chocolate, chopped
250g          soft cream cheese
1 cup         cream, lightly whipped to soft peak stage

1. Place the gingernuts in a food processor and process until crumbed, or crush with
   a rolling pin.
2. Stir melted butter into the biscuit crumbs. Spoon the crumbs into the base of 6
   serving glasses.
3. Drain the Wattie’s Black Doris Plums in Syrup, reserve the syrup. Cut the
   plums in half and remove the stones.
4. Reserve 6 plum halves and mash the remaining with a fork. Melt the white
   chocolate in the microwave or in a bowl over hot water and set aside to cool.
5. Beat the soft cream cheese until smooth. Stir in the melted white chocolate and
   mashed plums. Carefully fold through the lightly whipped cream.
6. Divide plum mixture between the serving glasses. Chill for 30 minutes.
7. To serve: Top with a plum half and pour over a little of the reserved plum syrup.
   Garnish with a mint leaf.


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