Peruvian Chocolate Mousse with Quinoa Crunch and Passion Fruit Coulis

Allergens

Contains no common allergens unless specified.

Ingredients

• 100g dark chocolate (70% cocoa) 2 large eggs, separated 1/4 cup granulated sugar 1/2 tsp vanilla extract Pinch of salt 1 cup heavy cream 1 cup cooked quinoa 1/4 cup brown sugar 1/4 cup sliced almonds 1/4 cup dried cranberries 1/2 cup passion fruit pulp 1 tbsp lemon juice 2 tbsp granulated sugar (for coulis)

Instructions

1. In a double boiler, gently melt the dark chocolate and set aside to cool slightly.
2. In a large bowl, whisk together egg yolks, sugar, vanilla extract, and a pinch of salt until pale and creamy.
3. Gradually add the melted chocolate to the egg yolk mixture, stirring continuously.
4. In another bowl, beat heavy cream until stiff peaks form. Gently fold into the chocolate mixture.
5. In a separate bowl, whisk egg whites until stiff peaks form. Fold them gently into the chocolate mousse.
6. Divide the mousse among four dessert glasses and refrigerate for at least 4 hours or until set.
7. To make the quinoa granola, preheat oven to 350°F (180°C). In a bowl, mix cooked quinoa, brown sugar, almonds, and dried cranberries. Spread on a baking sheet lined with parchment paper and bake for 15 20 minutes or until golden brown. Let it cool completely.
8. For the passion fruit coulis, in a bowl, mix passion fruit pulp, lemon juice, and sugar. Refrigerate until ready to serve.
9. To assemble, top each mousse with quinoa granola and drizzle with passion fruit coulis.

Chef’s Insight

The combination of dark chocolate and passion fruit adds depth to this dessert, while the quinoa granola provides an interesting texture contrast.

Notes

Use high-quality dark chocolate for a richer flavor. Adjust the sugar according to your taste preferences.