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

Used Callebaut products

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.

  • 500g

Melt and add.

  • 1000g
    whipping cream

Whip and fold in.

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