Tropical Passionfruit Chocolate Mousse Cakes

Allergens

Dairy, Coconut

Ingredients

• 10 oz dark chocolate (70% cocoa)
• 2 cups heavy cream
• 1/4 cup passion fruit pulp
• 3 tablespoons coconut flour
• 1/2 cup unsweetened shredded coconut
• 1/4 cup honey
• 2 teaspoons vanilla extract
• Pinch of salt

Instructions

1. In a double boiler, melt the chocolate and set aside to cool slightly.
2. In a large bowl, whisk together heavy cream, passion fruit pulp, honey, vanilla extract, and a pinch of salt until soft peaks form.
3. Fold the melted chocolate into the whipped cream mixture until well combined.
4. Divide half of the chocolate mousse among four greased ramekins, smoothing the tops.
5. In another bowl, mix coconut flour and shredded coconut together.
6. Press the coconut mixture evenly over the top of each mousse layer in the ramekins, pressing down gently.
7. Divide the remaining chocolate mousse on top of the coconut layer in each ramekin, smoothing the tops.
8. Refrigerate for at least 4 hours or until firm.

Chef’s Insight

The balance of tangy passion fruit and rich chocolate mousse creates a symphony of flavors.

Notes

For best results, use high-quality dark chocolate.