White Chocolate & Tender Coconut Mousse with Wine Poached Plums
This no bake gelatine less White Chocolate & Tender Coconut Mousse with Wine Poached Plums is the perfect dessert to put when you want something fancy yet simple. Takes 30 minutes to put it together and is my go-to recipe for impressing people.
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
20minutes 120minutes
Servings Prep Time
6servings 10minutes
Cook Time Passive Time
20minutes 120minutes
Ingredients
For the Mousse
For the Wine Poached Plums
Instructions
  1. Peel and chop plums in thin slices. In a heavy bottom pan heat wine, sugar and spices and bring to boil. Add the plums and simmer till the plums are soft. This will take about 10-15 minutes on low heat.
  2. Using a double boiler or a in a microwave, melt together white chocolate and coconut milk. Add sea salt, mix well and set aside for cooling
  3. In the bowl of your stand mixer whip the cream till it has soft peaks. I use Amul cream and cut the tetra pack horizontally and then drain all the liquid, once the thick cream is left I chill it for 2 hours before whipping. Amul whipping cream works the same way. It also helps if you chill the mixer bowl.
  4. Fold in the chocolate and coconut milk mixture gently into the whipped cream taking care that mixture doesn’t flat out. Pour in the cups you are going to serve and chill for 1.5 hours. After 1.5 hours, pour the poached plums and chill further for atleast 30 minutes.
  5. I like to keep it out for 10 minutes before serving but it’s really a compulsion to do so!
Recipe Notes

PS : This post has been brought to you in association with Big Basket but the recipe and views are solely mine.

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