Passion fruit seeds contain more vitamin C per gram than oranges, which is why this mousse tastes impossibly bright.
Truffled Passion Fruit Mousse
Indulge in a heavenly Truffled Passion Fruit Mousse that will elevate your dessert game to new heights! With the luscious combination of creamy chocolate and tangy passion fruit, this mousse is whipped to perfection for a light, airy finish. It’s a delightful treat that’s as easy to make as it is to savor—perfect for impressing your guests or enjoying a sweet moment all to yourself!
Prep
15
min
Cook
5
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 2 boxes of cream
- 300 grams of cream (10.6 oz)
- 1 and 1/2 cups of powdered milk (360 ml)
- 1 can of sweetened condensed milk
🫙Pantry Staples(1)
- 300 grams of dark chocolate (10.6 oz)
📦Other(1)
- 260 mls of concentrated passion fruit juice (8.79 fl oz)
👨🍳 Instructions
- 1
Blend the sweetened condensed milk, cream, powdered milk, and concentrated passion fruit juice in a blender for 2 minutes and set aside.
- 2
For the ganache, melt the dark chocolate and cream in the microwave for 1 minute and mix well.
- 3
In a dish, add half of the ganache and spread it well, then add all the passion fruit mousse, followed by the remaining ganache. Mix a little to blend.
- 4
Refrigerate for 3 hours. Finish with chocolate shavings and enjoy!
💡 Pro Tips
- ✓Bloom gelatin in cold liquid at a 1:5 ratio (1g gelatin to 5ml liquid) for 5 minutes before heating to ensure smooth incorporation and prevent lumps in your mousse.technique1:5 ratio, 5 minutes
- ✓Heat your ganache cream to exactly 180°F before pouring over chocolate to create a stable emulsion without breaking the cocoa butter.technique180°F
- ✓Whip your cream to soft peaks (holds shape but tips fall over) at 60-65% volume increase - overwhipping will cause the mousse to weep and separate.technique60-65% volume increase
- ✓Chill your mousse at 35-38°F for exactly 3 hours because the proteins need this time to set while fats crystallize into the proper beta-prime form for smooth texture.timing35-38°F, 3 hours
- ✓Use passion fruit pulp with 13-15% acidity to balance the sweetened condensed milk's 55% sugar content and prevent the mousse from being cloying.ingredient13-15% acidity, 55% sugar
Share this recipe
Prep
15
min
Cook
5
min
Serves
8
people
Level
beginner
Share this recipe
Passion fruit seeds contain more vitamin C per gram than oranges, which is why this mousse tastes impossibly bright.
Truffled Passion Fruit Mousse
Indulge in a heavenly Truffled Passion Fruit Mousse that will elevate your dessert game to new heights! With the luscious combination of creamy chocolate and tangy passion fruit, this mousse is whipped to perfection for a light, airy finish. It’s a delightful treat that’s as easy to make as it is to savor—perfect for impressing your guests or enjoying a sweet moment all to yourself!
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 2 boxes of cream
- 300 grams of cream (10.6 oz)
- 1 and 1/2 cups of powdered milk (360 ml)
- 1 can of sweetened condensed milk
🫙Pantry Staples(1)
- 300 grams of dark chocolate (10.6 oz)
📦Other(1)
- 260 mls of concentrated passion fruit juice (8.79 fl oz)
👨🍳 Instructions
- 1
Blend the sweetened condensed milk, cream, powdered milk, and concentrated passion fruit juice in a blender for 2 minutes and set aside.
- 2
For the ganache, melt the dark chocolate and cream in the microwave for 1 minute and mix well.
- 3
In a dish, add half of the ganache and spread it well, then add all the passion fruit mousse, followed by the remaining ganache. Mix a little to blend.
- 4
Refrigerate for 3 hours. Finish with chocolate shavings and enjoy!
💡 Pro Tips
- ✓Bloom gelatin in cold liquid at a 1:5 ratio (1g gelatin to 5ml liquid) for 5 minutes before heating to ensure smooth incorporation and prevent lumps in your mousse.technique1:5 ratio, 5 minutes
- ✓Heat your ganache cream to exactly 180°F before pouring over chocolate to create a stable emulsion without breaking the cocoa butter.technique180°F
- ✓Whip your cream to soft peaks (holds shape but tips fall over) at 60-65% volume increase - overwhipping will cause the mousse to weep and separate.technique60-65% volume increase
- ✓Chill your mousse at 35-38°F for exactly 3 hours because the proteins need this time to set while fats crystallize into the proper beta-prime form for smooth texture.timing35-38°F, 3 hours
- ✓Use passion fruit pulp with 13-15% acidity to balance the sweetened condensed milk's 55% sugar content and prevent the mousse from being cloying.ingredient13-15% acidity, 55% sugar