Passion fruit and milk chocolate Easter delight

Created by

  • Marc Ducobu - Callebaut® Ambassador and owner of Pâtisserie DUCOBU Belgium
level 3

Easter calls for chocolate. In this dessert, Marc Ducobu incorporates a milk chocolate mousse made with a very caramelly milk chocolate. A passion fruit insert in the center adds sweet and sour fruity notes that freshens the palate.

Passion fruit and milk chocolate Easter delight

Recipe components

Passion fruit crémeux

  • 100g
    passion fruit juice

Bring to the boil.

  • 30g
    egg yolks
  • 30g
    fine sugar

Make custard. Leave to cool.

  • 1leaf/leaves
  • 12g

Soak the gelatine in water and add.

  • 40g
    softened butter

Add and mix everything together.

Pour onto a baking sheet and cut into portions.

Chocolate sponge cake

  • 280g
    egg white
  • 150g

Beat together.

Add and mix.

Bake at 190°C for 15-20 minutes.

Milk chocolate mousse

  • 250g
  • 130g
    egg yolks

Add and leave to cool to 30°C.

Melt and add.

  • 1000g
    whipping cream

Whip and fold in.

This recipe was created with an IBC mould (ref. E01 011 VIERKRON6).