Ingredients
- 200g chocolate cookies, crushed
- 80g unsalted butter, melted
- 200g dark chocolate, chopped
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 eggs, separated
- 1/2 cup passion fruit pulp, strained
- 2 teaspoons gelatin, bloomed in 2 tablespoons water
- Dark chocolate shavings
Directions
Combine crushed cookies and melted butter; press firmly into the base of a springform pan and chill.
For the chocolate mousse, melt the chocolate. Whip the cream with sugar, then fold in the melted chocolate and egg yolks, followed by the gently folded-in beaten egg whites.
Spread the chocolate mousse over the chilled crust and return to the refrigerator to chill.
For the passion fruit mousse, whip the cream with sugar, stir in the passion fruit pulp, and fold in the bloomed gelatin.
Gently spread the passion fruit mousse over the set chocolate mousse layer and chill until completely set.
Garnish with fresh passion fruit pulp and chocolate shavings before serving.
Frequently Asked Questions
How should I store this Chocolate & Passion Fruit Mousse Cake to maintain its texture?
Since this is a delicate mousse cake, it must be stored in an airtight container in the refrigerator. It sets best after chilling for at least 3 hours, but for the firmest texture, aim to chill it overnight before serving. It will stay fresh for up to 3 days.
Can I make the Chocolate & Passion Fruit Mousse Cake ahead of time for a party?
Yes, this recipe is perfect for making ahead! The base and mousse layers need significant chilling time, so it is best prepared completely one day in advance. This allows the chocolate mousse to fully set around the passion fruit elements.
What is the best way to prevent the melted dark chocolate from seizing when making the mousse?
Ensure your melted 200g dark chocolate is completely smooth and slightly cooled before folding it in with the heavy cream and egg yolks. Avoid any contact with water or steam, as even a tiny drop will cause the chocolate to seize up and become grainy.
