Ooh — now that’s a luxurious combo! 🍫🥭 Passion Fruit Chocolate Mousse blends the tangy brightness of passion fruit with the deep richness of chocolate, creating a silky, sophisticated dessert perfect for dinner parties or special occasions.
🍫💛 Passion Fruit Chocolate Mousse
🕒 Prep Time: 20 mins (+ chill time 2–4 hours)
🍽️ Serves: 4–6
📝 Ingredients:
✅ For the Mousse:
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150g (about 5 oz) dark chocolate (60–70% cocoa), chopped
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3 eggs, separated
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3 tbsp sugar (divided)
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1/2 cup heavy cream, cold
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1/4 cup passion fruit puree (fresh or frozen, strained)
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Pinch of salt
Optional: 1 tsp vanilla extract or a splash of liqueur (like Grand Marnier)
👩🍳 Instructions:
1️⃣ Melt the Chocolate:
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Gently melt chocolate in a double boiler or microwave (20–30 sec intervals), stirring until smooth.
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Let cool slightly.
2️⃣ Beat the Yolks:
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In a bowl, whisk together egg yolks, half the sugar (1.5 tbsp), and passion fruit puree until thick and pale.
3️⃣ Add Chocolate:
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Gradually whisk the melted chocolate into the yolk/passion fruit mixture.
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Stir until smooth and glossy.
4️⃣ Whip the Cream:
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Beat cold heavy cream to soft peaks.
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Fold into the chocolate mixture gently.
5️⃣ Whip Egg Whites:
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In a clean bowl, beat egg whites with a pinch of salt until foamy.
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Add remaining 1.5 tbsp sugar and beat to stiff peaks.
6️⃣ Fold & Finish:
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Gently fold whipped egg whites into the chocolate mixture in batches — don’t overmix.
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Spoon into ramekins or glasses.
7️⃣ Chill:
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Refrigerate for at least 2–4 hours, or until set.
🍽️ To Serve:
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Top with fresh passion fruit pulp, shaved chocolate, or whipped cream
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Garnish with mint leaves or crushed meringue for texture
🌟 Tips:
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If you want it richer: use only egg yolks + whipped cream (no whites).
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For a faster version: fold passion fruit into store-bought chocolate mousse and chill.
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Vegan? Use dark chocolate + coconut cream + aquafaba.