White chocolate & passionfruit mousse

White chocolate & passionfruit mousse

Preparation Time

5 minutes

Cooking Time

15 minutes

Ingredients (serves 6)

• 3 egg yolks
• 1/4 cup caster sugar
• 1/2 cup passionfruit pulp
• 150g white chocolate
• 300ml thickened cream
• 3 egg whites
• 6 medium Easter eggs

Method

1. Use an electric beater to beat 3 egg yolks and 1/4 cup caster sugar until pale and creamy. Fold in 1/2 cup passionfruit pulp alternately with 150g white chocolate, melted, and cooled slightly. If the chocolate is too hot, the mixture will seize.
2. Beat 300ml thickened cream until soft peaks form, and in a separate bowl beat 3 egg whites until firm peaks form. Fold into the passionfruit mixture.
3. Break tops from 6 medium Easter eggs and sit eggs in serving glasses. Fill with mousse and refrigerate for 3-4 hrs or overnight until set. Serve with chocolate shards for dipping.

Source

Fresh Living - 28 March 2005, Page 36