Creamy Peruvian Chocolate Mousse with Passion Fruit Drizzle

Allergens

Eggs, Dairy

Ingredients

• 200 grams dark Peruvian chocolate
• 1 cup heavy cream
• 4 large egg whites
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup passion fruit pulp

Instructions

1. Chop the Peruvian chocolate into small pieces and set aside.
2. In a double boiler, gently melt the chocolate until smooth. Remove from heat and let cool to room temperature.
3. In a separate bowl, whisk the heavy cream until it forms soft peaks. Set aside.
4. In another large mixing bowl, use an electric mixer to beat egg whites until they form stiff peaks. Gradually add sugar and vanilla extract, continuing to beat until glossy and firm.
5. Fold the melted chocolate into the whipped egg whites, followed by the whipped cream, until evenly combined and smooth.
6. Divide the mousse mixture into two serving dishes and refrigerate for at least 4 hours or overnight.
7. Before serving, warm the passion fruit pulp slightly and pass through a fine sieve to create a smooth drizzle.
8. Drizzle the passion fruit sauce over the chilled mousse and serve immediately.

Chef’s Insight

The key to creating a perfect chocolate mousse is to fold in the whipped cream and egg whites gently, ensuring a light and airy texture.

Notes

To emphasize the lusciousness of the mousse, serve it in a clear glass or dish that showcases the layers.