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passionfruit mousse 3

White Chocolate and Passionfruit Mousse

A Light but 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.

It looks gorgeous served in individual glasses.

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




Photos by Alan Benson.

White Chocolate and Passionfruit Mousse
Servings: 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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4 Responses to White Chocolate and Passionfruit Mousse

  1. Gill abel October 29, 2014 at 8:55 pm #

    what white choc do you suggest. Is Cadbury’s white good enough

    • Lisa Goldberg October 29, 2014 at 10:17 pm #

      Hi Gill
      We would use the best white chocolate you can find – Belcolade drops, Callebaut buttons. If you like the taste of Cadburys white chocolate then you should try it in the mousse and see what you think…you may just find it a little too sweet.

  2. Abby Cao January 15, 2015 at 2:22 pm #

    Can i use this recipe for the cake like a mousse cake? Will it set? Thanks


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