Passion fruit and milk chocolate Easter delight

Created by

Marc Ducobu - Founder and Owner of Pâtisserie Ducobu, Belgium

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.

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Recipe instructions

Passion fruit crémeux

Ingredients	Preparation
100g passion fruit juice	Bring to the boil.
30g egg yolks 30g fine sugar	Make custard. Leave to cool.
1leaf/leaves gelatin 12g water	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

Ingredients	Preparation
280g egg white 150g sugar	Beat together.
220g egg yolks 135g almond powder 35g Callebaut - Finest Belgian Dark Chocolate - Recipe N° 70-30-38	Add and mix.
Bake at 190°C for 15-20 minutes.

Milk chocolate mousse

Ingredients	Preparation
250g syrup 130g egg yolks	Add and leave to cool to 30°C.
500g Callebaut - Finest Belgian Milk Chocolate - Recipe N° 665	Melt and add.
1000g whipping cream	Whip and fold in.
This recipe was created with an IBC mould (ref. E01 011 VIERKRON6).