Plum and White Chocolate Mousse

Time & Serves

• Preparation time: 10
• Cooking time: 10
• Serves: 10

Ingredients

• 12 Gingernuts
• 25 g butter, melted
• 850g can Watties Black Doris Plums in Syrup
• 120 g white chocolate, chopped
• 250 g cream cheese, soft
• 1 cup cream, lightly whipped to soft peak stage

Method

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.