White Chocolate and Passion Fruit Mousse

by Laura Biscaro

A mousse made with no eggs and no cream. Done in pretty much 20 minutes. Yeah it sounded too good to be true even for me, however, trust me on this one. White chocolate is melted with a little bit of passion fruit juice, to give that extra fruity note, then it is whipped over ice, changing texture and color as the temperature drops. And the coolest thing: it thickens right before your eyes, in a matter of minutes. Definitely one to keep in the repertoire, for those busy nights with unexpected guests.




You'll need

  • 270 g White chocolate, chopped
  • 1/4 cup Passion fruit juice (fresh or store bought, up to you)
  • 2/4 cup Water
  • Toppings of choice (berries, more white chocolate, whipped cream, passion fruit..)

Here's how

  1. Before doing anything, grab a large bowl (a metal one is better, but any will do) and put in the freezer for about 20 minutes or more, it needs to be really cold. Then put some ice in a larger bowl, to make an ice bath for later, and put it in the freezer, as well.
  2. Into a small sauce pan, pour the passion fruit juice, water and chopped chocolate. Melt this mixture over a low heat, it will emulsify and become like a sauce, it will also be very quick, so make sure to keep stirring, so the chocolate won't burn on the bottom. Now, if you see that the mixture looks way to creamy and thick, add a little bit more water, and if you think it looks a bit too liquid, add more chocolate.
  3. Grab the chilled bowl and place it on the ice bath. Immediately after the chocolate mixture melted, take it off the heat and pour it on the chilled bowl. Then start whisking. No, seriously, whisk the life out of it. If you feel like it's taking too long to thicken, place the bowl in the freezer for about 5 minutes, and start whisking again. The mixture will get lighter in color and you should stop whisking when it gets to a point of soft whipped cream, it still needs to be a little on the runnier side, as it will thicken more on the glasses, later. You can use an electric mixer for this, just make sure you don't over whip, otherwise the mixture will become grainy and the texture will not be good, so be careful.
  4. Immediately pour the mixture into your serving glasses, and place it in the fridge until you are ready to serve. This makes enough for 4 people, depending on the side of your serving glasses.

About the Author

Laura Biscaro

21 years old, chef apprentice, pastry lover, hopeless baker, sugar addict, coffee enthusiast and assumed chocoholic. Welcome to my little world of vices.

More Recipes By Laura

Pistachio, Ginger and Black Pepper No Churn Ice Cream
Gorgonzola, Apple and Thyme Quiche
Peach, Orange and Vanilla Bean Pots
Salted Vanilla Bean Cookies