White Chocolate and Passionfruit Mousse

A light + decadent dessert for summer

This delicious, airy, sweet mousse is a current favourite of the Monday Morning Cooking Club team, especially with summer approaching.  It is a refreshing yet sophisticated dessert from the kitchen of Janette Kornhauser on the Gold Coast and appears in our new book, Now for Something Sweet.

It looks gorgeous served in individual glasses.

Choose a good quality white chocolate for this recipe, it will really make a difference.

 

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White Chocolate and Passionfruit Mousse
Votes: 14
Rating: 4.14
You:
Rate this recipe!
Print Recipe
Servings
12 serves
Servings
12 serves
White Chocolate and Passionfruit Mousse
Votes: 14
Rating: 4.14
You:
Rate this recipe!
Print Recipe
Servings
12 serves
Servings
12 serves
Ingredients
Servings: serves
Units:
Instructions
  1. Melt the white chocolate and allow to cool slightly.
  2. Using an electric mixer, whisk the egg yolks and caster sugar until thick and pale.
  3. Fold half of the passionfruit pulp into the egg yolk mixture and then half of the melted white chocolate. Repeat with the remaining passionfruit and chocolate. Be careful, if the chocolate is too hot, the mixture may seize.
  4. Whip the cream until soft peaks form and gently fold into the passionfruit mixture.
  5. In separate bowl whisk the egg whites until stiff peaks form, and gently fold into the passionfruit cream mixture.
  6. Spoon into a large glass bowl or smaller individual glasses and refrigerate for at least 4 hours or overnight.
  7. To serve, scatter the raspberries and extra passionfruit pulp over the top.

 

 

 

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2 Comments

  1. Melissa

    This recipe was a disaster. The mousse tasted like custard and it separated out. I have made mousse before and this was a huge miss.

    1. Lisa Goldberg

      So sorry to hear this Melissa. Happy to workshop it with you and work out what went wrong. It’s important in this recipe that the white chocolate is not hot when you add it to egg yolks as it can seize and separate, and you don’t want to cook the yolks with the hot chocolate. Mousses can also separate when the egg whites are even slightly over beaten. The cream also needs to be beaten carefully so it can be gently folded into the yolk mixture before the addition of the whites. Hope this helps a little….we test and retest all our recipes so we know they do work well, and sometimes one tiny thing can impact the result.

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