Chocolate Dipped Cupcakes
 

PASSION FRUIT CHOCOLATE MOUSSE

An original recipe by Jessie Sheehan
Category: Mousse
Difficulty: Medium
 Makes five 6oz portions

INGREDIENTS

Mousse
8oz (230g) ITAKUJA 55%
6 tbsp (80g) unsalted butter
4 large eggs separated
2 tbsp (25g) sugar
1 cup (230g) heavy whipping cream

Passion fruit whipped cream
1 cup (230g) heavy whipping cream
3 tbsp (17g) confectioner’s sugar
1/2 cup (122g) passion fruit juice

Fresh berries for serving
Chopped ITAKUJA 55% for sprinking

 

INSTRUCTIONS

Mousse:
  • Have ready four 6-oz (177 ml) glass ramekins, champagne flutes, or glasses.
  •  Place the chocolate and butter in a large heatproof bowl and microwave on medium heat, in 30-second bursts, stirring after each, until smooth. Or create a makeshift double boiler and melt over medium-heat on the stovetop. Set aside to cool until just warm to the touch.
  • In the bowl of a stand mixer, fitted with the whisk attachment, or in a large mixing bowl and using a hand mixer, whisk the egg whites on medium speed until foamy. With the mixer still running, slowly sprinkle the sugar over the whites, and continue mixing on medium until soft peaks form.
  • Once the chocolate and butter have cooled to warm, whisk in the egg yolks. And then very gently, fold in the whites.
  • Using the same bowl in which you whisked the whites, no need to clean it, whisk the cream on high speed until stiff peaks form. Gently fold the cream into the chocolate mixture.
  • Evenly transfer the mousse to the glass vessels of your choosing and place in the refrigerator until set, about 3 hours.

 

Passion fruit whipped cream:

  • Combine all of the ingredients in the bowl of a stand mixer and using the whisk attachment, or in a large mixing bowl and using a hand mixer, whisk on medium speed until soft peaks form.
  • The recipe makes more cream than you will need, but it is delicious and can be served along side the mousse for those who like extra.
  • Serve the mousse with dollops of whipped cream and fresh berries.