2cupscold cream whole/heavy or whipping cream*(500 grams)
1 1/2tablespoonsgranulated sugar
3 - 5 1/2ounceswhite chocolate (100-150 grams)
*The cream should have at least 30% fat.
In a medium pot add the chopped peaches, sugar, water and corn starch, and stir to combine. Cook on medium heat, stirring often until mixture is thick and syrupy (about 15-20 minutes). Transfer to a clean bowl and let cool.
WHITE CHOCOLATE MOUSSE
Melt the white chocolate either using bain-marie or microwave, set aside to let cool. Beat the cold whipped cream and sugar until stiff peaks form. Fold in the cooled melted white chocolate. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
PUTTING IT TOGETHER
In 3-4 medium glasses start layering first with a tablespoon or two of the cooked peaches, then top with the chocolate mousse, I made 5 layers (3 peach and 2 mousse), but depending on your glasses you can layer how you wish. Refrigerate until ready to serve. Enjoy!