White Chocolate Mousse with Pedro Ximénez Prunes

Cook time 45 Minutes plus chilling
Servings 4


200g white chocolate, broken into small pieces
400ml thick cream (35% milk fat), cold

¾ cup Pedro Ximenez (sherry or port works well too)
1 tbs. caster sugar
1 cinnamon stick
1 piece of orange peel
3/4 cup prunes, cut in half

White Chocolate Mousse with Pedro Ximénez Prunes


For the prunes, combine Pedro Ximénez, caster sugar, cinnamon and orange peel in a saucepan over medium heat, bring to the boil, reduce heat and cook for 5 minutes. Add the prunes and then simmer for 10 minutes. Cool.

Place the chocolate in a glass bowl over a pot of simmering water (ensuring the bottom of the bowl does not touch the water) and slowly melt. Remove from the heat and cool to room temperature.

Whisk the cream to soft peaks. Add a third of the cream to the chocolate and fold in to incorporate well. Add another third and fold in carefully folded by the remaining cream. Divide the mousse into decorative glasses and chill in the fridge for at least 3 hours.

Just before serving add the spoonful of the prunes and syrup.