Ingredients for White Chocolate And Passion Mousse
- 200g high-quality white chocolate, finely chopped
- Thickened Cream
- Gelatin
- 3 large egg whites, at room temperature
- Lemon, Juice Of
- Passion Fruit
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How to Make White Chocolate And Passion Mousse
- Bloom the gelatin: Submerge gelatin sheets in cold water for 5 minutes until softened. If using powdered gelatin, follow package directions.
- Melt the chocolate: Finely chop the white chocolate. Heat the cream in a saucepan until just simmering, remove from heat and pour over the chocolate. Let stand for a minute to soften, then gently whisk until completely smooth and glossy.
- Incorporate gelatin: Squeeze excess water from the bloomed gelatin sheets and add to the melted chocolate. Whisk until fully incorporated.
- Cool the mixture: Pour the chocolate mixture into a bowl and refrigerate until cool and slightly thickened (about 30 minutes). Stir occasionally.
- Add passion fruit and lemon juice: Gently stir in the passion fruit pulp and lemon juice.
- Whip the egg whites: In a clean, grease-free bowl, whisk the egg whites until stiff, glossy peaks form.
- Fold in the egg whites: Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the egg whites.
- Spoon into glasses: Spoon the mousse into 6 small glasses or dessert dishes.
- Chill and garnish: Refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to set.
- Garnish: Before serving, garnish with fresh raspberries or passion fruit and a sprig of mint.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
151g
Fat
119g
Carbs
13g
