Desserts
Passion Fruit and White Chocolate Mousse (Two-Tone Mousse)
Two-layer mousse combining tangy passion fruit with sweet white chocolate.
VegetarianGluten-free
Ingredients
- 150 g white chocolate
- 200 ml heavy cream
- 1 can condensed milk (395 g)
- 120 ml concentrated passion fruit pulp
- Passion fruit pulp with seeds for decorating
Step-by-step
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- Melt the white chocolate with half the cream 4 min/50°C/speed 2 and pour into glasses as the first layer.
- Refrigerate the glasses 20 min so the base sets.
- Clean the mixing bowl and mix the condensed milk, the rest of the cream and the passion fruit pulp 1 min/speed 6.
- Pour the passion fruit mousse over the white chocolate layer.
- Refrigerate 3 hours and decorate with passion fruit pulp before serving.
Tips
- Let the base chill thoroughly so the layers don't mix together.
- The contrast of flavors and colors makes this dessert very eye-catching.
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