White Chocolate And Passionfruit Mousse Recipes

WHITE CHOCOLATE MOUSSE

Steps:

• In a large glass bowl, place the chopped white chocolate and set aside.
• Add the egg yolks and sugar to a small bowl and whisk until pale in color.
• In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.
• Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.
• In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.
• Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.
• Garnish each serving with 3 blackberries and a sprig of mint, if using.

WHITE CHOCOLATE AND PASSIONFRUIT MOUSSE

Steps:

• Separate eggs. Beat egg whites into stiff peaks
• In a separate bowl mix together melted chocolate, passion fruit pulp and egg yolks.
• Fold in egg whites.
• In martini glasses (you can use bowls if you like but the glasses look beautiful!) place some raspberries in the bottom of the glass. Top with spoonfuls of mousse.
• Place in fridge for 2-3 hours.

PASSION FRUIT & WHITE CHOCOLATE SEMIFREDDO

Steps:

• Oil a 900g loaf tin and line with cling film. Tip the sugar and eggs into a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water, then whisk until pale and doubled in volume. Remove from the heat and plunge the base of the bowl into a second, larger bowl filled with cold water and keep whisking until completely cooled.
• Melt the chocolate in a heatproof bowl in 20-second bursts in the microwave, or in a heatproof bowl set over simmering water, as in step 1. Whip the cream to soft peaks in another bowl using an electric whisk and fold the chocolate into it, along with the passion fruit, lemon zest and juice. Using a large metal spoon, add a spoonful of the whipped egg mixture and stir to loosen before folding in the rest.
• Tip the pistachios into the prepared tin, spoon over the semifreddo mixture and smooth the surface. Cover with cling film and freeze overnight. Will keep frozen for up to a month. Remove from the freezer 15-20 mins before serving. Dip a sharp knife into boiling water, then slice.

BILL GRANGER'S WHITE CHOCOLATE MOUSSE (WITH BLACKBERRIES)

Steps:

• Place the chocolate, milk and vanilla together in a bowl. Pop in the microwave for 20 seconds. Stir then heat for another 20 seconds. You may need to do this 3 times. A heat-proof glass bowl works well.
• Heat the mix until the chocolate is just melted. Be sure to stir as it heats.
• Once the chocolate is nearly melted, set aside and allow to cool for about 5 minutes.
• Whisk in the egg yolks and salt.
• In a seperate bowl, whip the cream to soft peaks. Fold the cream into the chocolate mixture in thirds, being careful not to overmix.
• Next beat the egg whites until peaks form. (I beat the egg whites first and set them aside then whip the cream. saves washing). Fold this into the chocolate mixture as well.
• Spoon into pretty teacup or ramikins, about 3/4 full. This leaves room for the fruit you will add later.
• You can eat this right away. But I prefer it to let it firm up for at least 3 hours in the fridge.
• Just before serving, top the mousses with the fresh fruit, and enjoy!