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.





White Chocolate and Passionfruit Mousse
Votes: 16
Rating: 4.13
Rate this recipe!
Print Recipe
12 serves
12 serves
White Chocolate and Passionfruit Mousse
Votes: 16
Rating: 4.13
Rate this recipe!
Print Recipe
12 serves
12 serves
Servings: serves
  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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  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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Now for Something Sweet

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This is a wonderful and easy-to-bake and even easier-to-eat Romanian cheesecake loaf made with white cheese (farm or ricotta) and golden polenta. You just have to try it straight out of the oven with a dollop of sour cream - beyond delicious! Find the full recipe for our Romanian Malai from the kitchen of Debbie @delen_catering (which also appears in Now for Something Sweet) below.

3 eggs
230 g (1 cup) caster (superfine) sugar
60 ml (1/4 cup) oil, plus extra for greasing
500 g (1 lb 2 oz) farm (or dry cottage) cheese, chopped
125 g (scant 3/4 cup) polenta
finely grated zest of 1/2 an orange or lemon
1/4 teaspoon salt
sour cream, to serve

Preheat the oven to 180C. Grease a loaf tin generously.

Using an electric mixer, beat the eggs with the sugar until pale and creamy.

With the mixer on low, pour in the oil and beat until combined. Add the cheese and beat well then add the polenta, lemon zest and salt.

Continue to beat until well combined. Don’t be concerned if you can still see lumps of cheese.

Pour into the prepared tin and bake for 45 minutes .

Serve warm or at room temperature with a dollop of sour cream.

Makes 1 loaf.

Store leftovers in an airtight container in the fridge..
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