Passion fruit and milk chocolate Easter delight
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.
Share
Recipe instructions
Passion fruit crémeux
Ingredients | Preparation |
---|---|
| Bring to the boil. |
| Make custard. Leave to cool. |
| Soak the gelatine in water and add. |
| Add and mix everything together. |
Pour onto a baking sheet and cut into portions. |
Chocolate sponge cake
Ingredients | Preparation |
---|---|
| Beat together. |
| Add and mix. |
Bake at 190°C for 15-20 minutes. |
Milk chocolate mousse
Ingredients | Preparation |
---|---|
| Add and leave to cool to 30°C. |
Melt and add. | |
| Whip and fold in. |
This recipe was created with an IBC mould (ref. E01 011 VIERKRON6). |