Brazilian Brunch Sweet: Passion Fruit Mousse in Chocolate-Dipped Coconut Cups

Allergens

Dairy, Soy (Dark Chocolate may contain soy lecithin)

Ingredients

• 1. 1 cup passion fruit pulp 2. 1 cup heavy cream 3. 6 oz dark chocolate 4. 1 cup unsweetened shredded coconut 5. 1 tbsp honey 6. 1 tbsp granulated sugar 7. Pinch of salt

Instructions

1. In a medium bowl, combine passion fruit pulp and sugar. Stir until the sugar is dissolved.
2. Whip the heavy cream to stiff peaks in another bowl.
3. Gently fold the whipped cream into the passion fruit mixture until well combined.
4. Chop dark chocolate into small pieces and melt in a double boiler.
5. Dip the bottom of each coconut cup in the melted chocolate, ensuring an even coating. Allow excess chocolate to drip off before placing on parchment paper. Set aside to harden.
6. Once the chocolate has set, fill each coconut cup with the passion fruit mousse mixture, leaving some space at the top for a decorative touch.
7. Chill in the refrigerator for at least 30 minutes or until set.
8. Drizzle a little more melted chocolate over the top of each mousse to finish.

Chef’s Insight

The contrast between the tangy passion fruit mousse and rich chocolate shell creates an unforgettable flavor experience.

Notes

Pair this dessert with a Brazilian coffee or a refreshing caipirinha for the ultimate brunch experience.