White chocolate and passionfruit mousse

February 15, 2011

A light but rich dessert that sings of summer! This is a reduced version of a Nigella recipe. If you are going to melt the white chocolate using the microwave I suggest doing small 20 second bursts and stirring in between to make sure you don’t burn the chocolate.

Serves 4


150g white chocolate
3 eggs, separated
5 passionfruit
150-250g raspberries


Break the chocolate into pieces and melt in the microwave for about 1 minute, or in a bowl over a pan of simmering water. Don’t expect white chocolate ever to melt quite into the molten smoothness of dark: once it’s lost its shape, it’s melted enough; any more and it will start to seize.

Set the bowl aside, and let the chocolate cool a little.

Beat the egg whites until stiff but not dry.

Mix the egg yolks into the cooled chocolate, though be gentle to ensure it doesn’t seize.

Cut the passionfruit in half and scoop them, juice, pulp, seeds, into the yolk and chocolate mixture, then fold into the egg whites until completely incorporated.

Line the bottom of 4 small glasses with a layer of raspberries and pour over the mousse. Leave for a couple of hours to set in the fridge.


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