Chocolate mousse with passion fruit cream
Is there anything better than chocolate mousse? Yes! Add chocolate chunks and a slightly sour passion fruit cream, close your eyes and drift off into a sweet dream.
Ingredients
- 50 g plain wheat flour
- starch
- 50 g caster sugar
- 30 g Dutch-style cocoa
- 1 pinch salt
- 50g butter
- 4 slices gelatin
- 120 g dark chocolate
- 60 g milk chocolate
- 180 g cooking cream
- 4 pcs egg yolks
- 50 g caster sugar
- 250 ml whipping cream
- 120 g passion fruit puree
- 100 g caster sugar
- 3 egg yolks
- 120g butter
Method · 1 h 25 min
- Prepare the chocolate chunks. Mix the dry ingredients, add the butter and work into a dough. Spread the chunks on a baking sheet lined with baking paper and bake at 160°C for 20 minutes. Let cool completely.
- Prepare the mousse. Let the gelatin swell in cold water. Melt both types of chocolate in a bowl over steaming water. Bring the cooking cream to the boil. Beat the yolks with the sugar and, stirring constantly, pour the hot cream into them in a thin stream. Then pour the mixture back into the saucepan and, stirring constantly, heat to 85°C. Add the squeezed gelatin and stir until dissolved. Remove from the heat and stir in the chocolate. Let cool to room temperature and carefully fold in the whipped cream with a spatula.
- Spread the chocolate chunks on the bottom of the glass and top with the chocolate mousse. Refrigerate for at least an hour.
- Prepare the passion fruit cream. Heat the passion fruit, sugar and egg yolks in a bowl over steam, stirring constantly, until thickened. Then set aside and gradually beat in the butter. Strain, pour into a sterilized glass and let cool. Store in the refrigerator.
- Before serving, spread a spoonful of passion fruit cream on the chocolate mousse and garnish with cocoa nibs. SOMETHING EXTRA You can replace the chocolate chunks with roughly crushed chocolate cookies or omit them altogether.