Chocolate Recipes

from our chocolate recipe collection

Chocolate Mousse with Passion Fruit Sauce

Recipe by: Christian Teubner, Karl Schuhmacher, Leopold Forsthofer, Eckart Witzigmann and Sybil Grafin Schonfeldt

From: The Chocolate Bible: The Definitive Sourcebook

This light cream filling can be prepared using all three types of couverture.
Serves 4

Ingredients for the mousse

  • 7 oz couverture (good quality semisweet chocolate)
  • 5 eggs, separated
  • Scant 1/2 cup sugar
  • 1/2 cup cream
  • 2 tablespoons vanilla sugar
  • 3 tablespoons strong coffee

Ingredients for the passion fruit sauce

  • 6 passion fruits (1/2 cup fruit flesh)
  • 2 tablespoons water
  • 2 tablespoons white wine
  • 1/4 cup sugar
  • 1/2 teaspoon gelatin

Ingredients for the raspberry cream

  • 3 oz fresh raspberries
  • 1/2 cup cream
  • 2 tablespoons sugar

You will also need:

4 little baskets made of couverture (good quality semisweet chocolate)
Raspberries to decorate

Method

To make the mousse, melt the couverture over hot water. Whip the egg whites with the sugar until stiff. Whip the cream. Beat the egg yolks with the vanilla sugar until frothy and mix in the coffee. Stir in the couverture, blend in the cream using a whisk, and fold in the stiff egg whites immediately. Transfer to a large bowl and refrigerate to set.

Cut the passion fruits in half and remove the flesh with a spoon. Place in a saucepan with the water, white wine, and sugar. Bring to a boil and reduce the liquid by a third. Strain. Dissolve the gelatin in the liquid, stirring briskly. Allow to cool.

Puree the raspberries and strain them. Whip the cream with the sugar, fold in the raspberry puree, and spoon into a pastry bag with a large star tip. Place two scoops of the mousse on each plate.

Place the chocolate baskets beside them and pipe in a portion of raspberry cream. Spoon passion fruit sauce onto the plate and decorate with raspberries.

To make chocolate baskets:

Cover any hemispherical shape 3 inches in diameter with foil, and smooth out all the wrinkles. Using a paper pastry bag, pipe random strands all over the surface. When hard, remove from the foil.