Fig & White Chocolate Brie Bites

Yield: 25-30 toppers (about the size of a quarter).

• 50 ml whipping cream
• 60 g brie cheese
• 220 g Purdys' White Chocolate
• 15 g butter
• 4 g or 2 large fresh basil leaves
• Zest of 1 lemon
• Juice of 1/2 lemon
• 45 g fig jam

1. Combine whipping cream and butter in saucepan with finely diced basil and set stove to simmer.
2. Once butter has melted and mixture is around 140°F, remove from stove and add brie cheese, stirring until completely blended into cream mixture.
3. Return mixture to stove on medium heat and add finely chopped white chocolate, stirring until completely melted.
4. Add lemon zest and lemon juice and pour mixture into two egg rings.
5. Refrigerate for at least four hours.
6. Remove from fridge and run knife around inside edge of egg ring.
7. Cut cheese round into wedge shapes.
8. Serve at room temperature on crackers topped with fig jam.