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.
Level:
Difficult

Passion fruit crémeux

Ingredients: Passion fruit crémeux

  • 100 g
    passion fruit juice

Preparation: Passion fruit crémeux

Bring to the boil.

Ingredients: Passion fruit crémeux

  • 30 g
    egg yolks
  • 30 g
    fine sugar

Preparation: Passion fruit crémeux

Make custard. Leave to cool.

Ingredients: Passion fruit crémeux

  • 1 leaf/leaves
    gelatin
  • 12 g
    water

Preparation: Passion fruit crémeux

Soak the gelatine in water and add.

Ingredients: Passion fruit crémeux

  • 40 g
    softened butter

Preparation: Passion fruit crémeux

Add and mix everything together.

Pour onto a baking sheet and cut into portions.

Chocolate sponge cake

Ingredients: Chocolate sponge cake

  • 280 g
    egg white
  • 150 g
    sugar

Preparation: Chocolate sponge cake

Beat together.

Ingredients: Chocolate sponge cake

Preparation: Chocolate sponge cake

Add and mix.

Bake at 190°C for 15-20 minutes.

Milk chocolate mousse

Ingredients: Milk chocolate mousse

  • 250 g
    syrup
  • 130 g
    egg yolks

Preparation: Milk chocolate mousse

Add and leave to cool to 30°C.

Ingredients: Milk chocolate mousse

  • 500 g
    665NV

Preparation: Milk chocolate mousse

Melt and add.

Ingredients: Milk chocolate mousse

  • 1000 g
    whipping cream

Preparation: Milk chocolate mousse

Whip and fold in.

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