Passion fruit and milk chocolate mousse

Passion fruit and milk chocolate mousse is a beautiful combination of two contrasting flavours. Served in individual glasses, it’s an elegant dessert that’s as delicious as it is impressive. Both mousses can also be used as components in other desserts or cakes, just as I did in my passion fruit mousse cheesecake. It takes a little time to prepare, but the result is well worth the effort – a touch of fine pâtisserie made at home.

Makes: 4–5 servings.

Ingredients for the milk chocolate mousse:

• 250 ml double cream, chilled
• 100 g milk chocolate, finely chopped
• 25 g dark chocolate, finely chopped
• 1 tbsp whisky
• ½ tsp powdered gelatine + 10 ml cold water

Sprinkle the gelatine over the cold water, stir and leave to bloom for 10 minutes.

Heat 100 ml of the cream in a small saucepan until almost boiling, then remove from the heat. Add the bloomed gelatine and stir until completely dissolved. Add the whisky and both chocolates. Leave for 2 minutes without stirring, then whisk until smooth. Leave to cool to room temperature, ensuring the mixture remains pourable.

Whip the remaining cream until stiff peaks form. Fold it into the cooled chocolate mixture in three additions, using a whisk or spatula and mixing gently until just combined. Divide the mousse between serving glasses, filling each about halfway.

Ingredients for passion fruit mousse:

• 2 large egg yolks
• 60 g caster sugar
• 150 ml passion fruit purée (seedless)
• 2 tsp powdered gelatine + 30 ml cold water
• 200 ml double cream, chilled

Sprinkle the gelatine over the cold water, stir and leave to bloom for 10 minutes.

Meanwhile, whisk the egg yolks and sugar until very pale, thick and fluffy. Stir in the passion fruit purée. Bring a small saucepan of water to a gentle simmer. Place the bowl with the egg mixture over the pan, making sure the base does not touch the water. Beat continuously with an electric mixer for about 10 minutes, until the mixture thickens slightly. Add the bloomed gelatine to the hot mixture and stir or briefly whisk until fully dissolved. Remove from the heat and leave to cool. Whip the chilled cream until stiff peaks form. Fold it gently into the cooled passion fruit mixture in two additions.

Spoon the passion fruit mousse over the chocolate mousse, smooth the tops and chill for several hours, or until fully set.

To decorate:

• 2–3 passion fruits

Cut the passion fruits in half, scoop out the pulp and spoon it over the chilled mousses just before serving.

How to make passion fruit purée?

Cut the passion fruits in half, scoop out the pulp with a spoon and press it through a fine sieve to remove the seeds. The resulting purée will be quite runny but intensely flavoured.

One medium passion fruit yields about 2 tablespoons (30 ml) of pulp with seeds, or approximately 1 tablespoon (15 ml) of smooth purée after sieving.

Enjoy!

Recipe inspiration: Supergolden Bakes.