Enchanted Brazilian Chocolate Mousse with Passion Fruit Couli

Allergens

Dairy, Eggs

Ingredients

• 200 grams gluten
• free dark chocolate, finely chopped
• 1 cup heavy cream
• 2 large eggs, separated
• 3 tablespoons granulated sugar, divided
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 6 passion fruits, halved and scooped out for juice and pulp

Instructions

1. Begin by preparing a double boiler, combining the finely chopped gluten free dark chocolate and 1/2 cup of heavy cream in the top pan. Heat the bottom pan with an inch of water over low heat. Melt the chocolate and cream together, stirring occasionally until smooth. Remove from heat and set aside to cool slightly.
2. In a separate bowl, beat the egg yolks with 2 tablespoons of granulated sugar until they turn pale yellow and thickened. Add the vanilla extract and mix well.
3. In another bowl, whip the remaining 1/2 cup of heavy cream, salt, and the last tablespoon of sugar until soft peaks form. Set aside.
4. Gradually pour the cooled chocolate mixture into the egg yolk mixture, stirring constantly to avoid curdling. Then, fold in a third of the whipped cream, incorporating it gently into the mixture. Continue adding and folding in the rest of the whipped cream until fully combined.
5. In a separate clean bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Fold the egg whites into the chocolate mousse mixture carefully, making sure to retain the airiness.
6. Divide the mousse equally between two glasses or serving dishes and refrigerate for at least 2 hours, or until set.
7. In a blender, puree the passion fruit pulp with the juice obtained from halving and scooping out the fruits. Strain through a fine mesh sieve to remove any seeds.
8. To serve, drizzle a generous amount of passion fruit coulis over the set chocolate mousse, allowing it to cascade down the sides like golden sunrays.

Chef’s Insight

Ensure that the chocolate is fully cooled before adding it to the egg yolk mixture to prevent curdling.

Notes

Serve chilled for the best texture and flavor.