CHOCOLATE & PASSION FRUIT MOUSSE
I first tasted this flavour combo in Macaron form, atop the Eifel Tower. I was amazed by how well this unconventional flavour combo worked. I returned home and rushed to recreate them, only to end up with what was essentially a mess on a baking tray. The benefit of this was being left with a bowl of delicious milk chocolate and passion fruit ganache to eat. This recipe is a slightly more sophisticated excuse to eat a bowl of chocolate, and is fantastic for entertaining.
INGREDIENTS
Serves 5
FOR THE MOUSSE
150ml double cream
100g milk chocolate, roughly chopped
100g dark chocolate, roughly chopped
50g passion fruit juice (from ~3 ripe passion fruits)
15g butter
1/4tsp salt
3 large eggs, separated
3tbsp caster sugar
TO SERVE
Icing sugar
Grated chocolate
Pinch of orange zest
METHOD
1
Pour the double cream into a small saucepan set over medium-low heat, Bring to a simmer, but not to a boil; once it begins to bubble at the edges, and you have wisps of steam emerging from the cream, remove it from the heat.
2
Meanwhile, place the chocolate, butter and salt into a large, heatproof bowl. Pour over the hot cream and leave to sit for a few moments. Stir together until smooth, then whisk in the passion fruit juice and egg yolks. Set aside.
3
In another large, clean bowl, whip the egg whites until foamy. Then, add the sugar, 1tbsp at a time, allowing the egg whites to whisk up between each one. Whisk until shiny, medium peaks form.
4
Beat in a spoonful of the egg white mixture into the chocolate mixture; this helps bring the two mixtures to similar consistencies so they are easier to mix together. Then, pour the chocolate mixture into the remaining egg white mixture, and fold together gently until you have a smooth mixture.
5
Divide the mixture between 5 ramekins/serving glasses. To tell the truth, I only have 4 ramekins at home, so hold back the remaining mixture as a chef's perk.
Refrigerate the mousses for a few hours, or overnight (I like to wrap them in clingfilm).
6
Just before serving, dust the tops with icing sugar, and decorate with some grated chocolate and orange zest; the orange zest complements the chocolate and passion fruit flavours beautifully.
Serving Suggestion
For a cool effect, cover half the serving glass or ramekin with a cake scraper or sheet of paper/card, and dust over some icing sugar, leaving a pretty pattern. Do this immediately before serving, otherwise the sugar will dissolve into the mousse.
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