16 red plums
¼ cup icing sugar
½ cup caster sugar
2 tsp vanilla paste
¼ cup milk
1½ Tbsp cocoa powder
395g can sweetened condensed milk
200g dark chocolate (70% cocoa), melted
600ml thickened cream, whisked into soft peaks
Grated chocolate, thinly shredded ginger batons, diced kiwifruit and mint leaves, to serve
Slice cheeks off 12 plums and toss with icing sugar; reserve centres. Arrange cheeks on a wire rack and cook on barbecue over low heat for 20 minutes, until lightly dried, or on a tray in oven at 160°C fan-forced (180°C conventional). Dice remaining plums and reserved centres, combine with caster sugar and 1 teaspoon of the vanilla in a saucepan, then cook over low heat until a paste forms. Cool.
Heat milk in a saucepan until simmering, whisk in cocoa and remaining vanilla, then stir in condensed milk. Cool. Fold in chocolate and cream.
Spoon plum paste into 11/2-cup-capacity glasses and top with mousse and grated chocolate. Toss plum cheeks with ginger, kiwi and mint, then serve on the side.