Choco­late & Pas­sion-Fruit Mousse

Woman's Weekly (UK) - - Cookery -

ServeS 6 3 pas­sion fruits, halved 6tbsp pas­sion-fruit curd 200g (7oz) plain choco­late, bro­ken into squares

100g (3½oz) un­salted but­ter

2tbsp brandy (op­tional) 4 eggs, sep­a­rated

Gi­ant choco­late stars

(we used Dr Oetker)

Ed­i­ble gold glit­ter

Scoop out the seeds and


pulp from the halved pas­sion fruits and sieve to ex­tract the juice. Stir the sieved pas­sion­fruit juice into the pas­sion-fruit curd to evenly com­bine and spoon the mix­ture into the bases of 6 small glasses.

Melt the bro­ken up plain 2

choco­late, but­ter and brandy, if us­ing, in a bowl rest­ing over a pan of sim­mer­ing wa­ter. Stir to com­bine.

Whisk the egg whites un­til 3 softly peak­ing.

Stir the egg yolks into the 4

melted choco­late un­til smooth and glossy. Fold in the whisked egg whites un­til evenly mixed then spoon into the glasses on top of the pas­sion­fruit curd. Chill for a least 1 hour.

Top each mousse with a


choco­late star and sprin­kle of ed­i­ble glit­ter.

PER SERV­ING: 441 calo­ries, 29g fat (29g sat­u­rated), 33g car­bo­hy­drates

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