Chocolate plum brandy baskets

  • 10 mins preparation
  • 30 mins cooking
  • Makes 18 Item
  • Print


Brandy baskets
  • 50 gram white chocolate melts, melted
  • 60 gram butter
  • 1/3 cup (75g) firmly packed light brown sugar
  • 2 tablespoon golden syrup
  • 1/3 cup (50g) plain (all-purpose) flour
  • 1 teaspoon cocoa powder
  • 1 teaspoon ground ginger
  • 5 (175g) drained whole canned plums, seeded, quartered
White chocolate cream
  • 1/2 cup (125ml) pouring cream
  • 180 gram white eating chocolate, chopped coarsely


Chocolate plum brandy baskets
  • 1
    Preheat oven to 180°C/350°F. Grease two oven trays and line with baking paper.
  • 2
    Stir butter, sugar and syrup in small saucepan over low heat until smooth. Remove from heat and stir in sifted flour, cocoa and ginger.
  • 3
    Drop rounded teaspoons of mixture about 5cm (2 inches) apart onto trays. (Until you master the handling and baking time of the snaps, bake only two at a time.) Bake about 7 minutes or until brandy snaps bubble, cool on tray 30 seconds.
  • 4
    Using metal spatula, quickly lift brandy snap from tray and shape each brandy snap into a basket-shape around base of 3cm (1¼-inch) glass. Cool each brandy snap for about 1 minute, remove, place on wire rack. Repeat with remaining mixture.
  • 5
    Meanwhile make white chocolate cream. Stir cream and chocolate in small heatproof bowl over small saucepan of simmering water until smooth. Cool and refrigerate 30 minutes or until spreadable. Beat chocolate mixture in small bowl with electric mixer until firm peaks form.
  • 6
    Just before serving, fill baskets with white chocolate cream. Top with plum pieces and white chocolate curls.