White Chocolate and Passionfruit Mousse with Raspberries
As with life, in cooking contrast is key. In this delightful dessert, the sharp tang of passionfruit undercuts the richness of the white chocolate, giving you flavour, intensity, sweetness and lightness all rolled into one.
I made this for my boyfriend's birthday over the weekend as he is a huge fan of white chocolate but even as a non-lover of the stuff myself, I have to admit this is a truly glorious pud. Ideal for dinner parties as it suits being made in advance and looks fairly jazzy in a glass too, so feel free to increase the quantities accordingly.
White Chocolate and Passionfruit Mousse with Raspberries
Serves 2
100g white chocolate
2 large eggs (separated)
3 passionfruit
approx. 100g raspberries
Break the chocolate into pieces and melt in the microwave for about 3 minutes, or in a bowl over a pan of simmering water. Don't expect white chocolate ever to melt quite the same way dark would: once it's lost its shape, it's melted enough; any more and it will start to seize. Set the bowl aside, and let the chocolate cool.
Meanwhile, beat the egg whites until stiff but not dry. Mix the egg yolks into the cooled chocolate, though be gentle to ensure it doesn't seize. Cut the passionfruit in half and scoop them, juice, pulp, seeds, into the yolk and chocolate mixture, then fold into the egg whites until completely incorporated.
Drop half the raspberries into each glass and then divide the mousse between them. Leave for a couple of hours to set in the fridge and then serve.
I made this for my boyfriend's birthday over the weekend as he is a huge fan of white chocolate but even as a non-lover of the stuff myself, I have to admit this is a truly glorious pud. Ideal for dinner parties as it suits being made in advance and looks fairly jazzy in a glass too, so feel free to increase the quantities accordingly.
White Chocolate and Passionfruit Mousse with Raspberries
Serves 2
100g white chocolate
2 large eggs (separated)
3 passionfruit
approx. 100g raspberries
Break the chocolate into pieces and melt in the microwave for about 3 minutes, or in a bowl over a pan of simmering water. Don't expect white chocolate ever to melt quite the same way dark would: once it's lost its shape, it's melted enough; any more and it will start to seize. Set the bowl aside, and let the chocolate cool.
Meanwhile, beat the egg whites until stiff but not dry. Mix the egg yolks into the cooled chocolate, though be gentle to ensure it doesn't seize. Cut the passionfruit in half and scoop them, juice, pulp, seeds, into the yolk and chocolate mixture, then fold into the egg whites until completely incorporated.
Drop half the raspberries into each glass and then divide the mousse between them. Leave for a couple of hours to set in the fridge and then serve.
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