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Passionfruit and white chocolate mousse
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Prep Time:
400 minutes
Cook Time:
Total Time:
400 minutes
Indulgent white chocolate perfectly balanced with tangy passionfruit in a luxurious mousse.
Ingredients:
  • 180g white chocolate, chopped
  • 378.75 gm thickened cream
  • 3 eggs, separated
  • 53.75 gm caster sugar
  • 2 passionfruit (see note)
  • Passionfruit pulp, to serve
  • Whipped cream, to serve
Instructions:
  • Prepare a 7.5cm deep, 10.5cm x 25.5cm (top) loaf pan by greasing it and lining the base and sides with baking paper, leaving a 3cm overhang on all sides. Put the chocolate in a heatproof microwave-safe bowl. Microwave on medium (50%) for 2 to 3 minutes, pausing to stir halfway through, until it's smooth. Let it cool for 10 minutes before using.
  • Whip cream with an electric mixer until soft peaks form, about 2 to 3 minutes.
  • Combine the egg yolks and half of the cream with the chocolate, stirring until just mixed. Gently fold in the rest of the cream. Wash and dry the beaters and bowl.
  • With an electric mixer, whisk egg whites until soft peaks form, about 3 to 4 minutes. Add sugar and beat until glossy. Gently fold half of the egg white mixture into the chocolate until combined. Then fold in the remaining egg white mixture and passionfruit pulp. Transfer the mixture into the prepared pan and cover the surface with plastic wrap, followed by foil. Freeze overnight or until firm.
  • Transfer the mousse onto a large plate, slice it, and then garnish with whipped cream and passionfruit pulp before serving.

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