White Chocolate and Passion Mousse
Indulge in the luscious harmony of creamy white chocolate and the tropical tang of passion fruit with this elegant White Chocolate and Passion Mousse. Perfect for special occasions or an indulgent treat, this dessert combines the velvety richness of melted white chocolate with the vibrant zing of passion fruit pulp, all folded into light-as-air whipped cream and meringue for an irresistibly fluffy texture. Enhanced with a touch of gelatin for the perfect set, this no-bake dessert comes together in under 30 minutes of prep and chills to perfection in the fridge. Finished with a garnish of fresh passion fruit pulp and delicate white chocolate shavings, this mousse is as beautiful as it is delicious. Ideal for dinner parties or romantic celebrations, this recipe makes six servings of pure tropical bliss!
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Ingredients
- 200 grams white chocolate
- 250 ml heavy cream (cold)
- 120 ml passion fruit pulp
- 3 large egg whites
- 50 grams granulated sugar
- 1 teaspoon powdered gelatin
- 2 tablespoons water (for blooming gelatin)
- 2 tablespoons passion fruit pulp (for garnish)
- 2 tablespoons white chocolate shavings (for garnish)
Directions
Step 1
In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of water and let it bloom for about 5 minutes.
Step 2
Melt the white chocolate using a double boiler or microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
Step 3
In a saucepan over low heat, warm the passion fruit pulp until just slightly heated (do not boil). Stir in the bloomed gelatin until fully dissolved, then remove from heat and let cool to room temperature.
Step 4
In a large mixing bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip. Refrigerate until ready to use.
Step 5
In another clean bowl, beat the egg whites with an electric mixer until they form soft peaks. Gradually add the granulated sugar and continue beating until stiff, glossy peaks form.
Step 6
Gently fold the melted white chocolate into the cooled passion fruit and gelatin mixture until well combined.
Step 7
Next, fold in the whipped cream gently to maintain the lightness of the mixture. Then carefully fold in the beaten egg whites in two additions, ensuring a smooth and airy texture.
Step 8
Spoon or pipe the mousse into serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
Step 9
Before serving, garnish with a drizzle of passion fruit pulp and white chocolate shavings for an elegant touch.
Nutrition Facts
| Serving size | (797.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2415.5 |
| Total Fat 160.4g | 0% |
| Saturated Fat 99.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 322.0mg | 0% |
| Sodium 450.1mg | 0% |
| Total Carbohydrate 218.6g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 196.8g | |
| Protein 29.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 579.2mg | 0% |
| Iron 3.0mg | 0% |
| Potassium 1115.5mg | 0% |
Source of Calories