This year for Valentine’s Day I decided to make a passion fruit white chocolate mousse. When white chocolate is correctly balanced with passion fruit, it gives white chocolate mousse new integrity, a newfound appreciation. Not only is the sweetness experienced in a standard white chocolate mousse completely defeated by the use of passion fruit, it also enhances the flavor notes of white chocolate.
White chocolate has sometimes a less than desirable reputation but it can be wonderful if used in a right flavor composition. I have made white chocolate fillings such as with coffee and star anise which made strictly dark chocolate aficionados change their mind.
For this dessert I recommend light fruit coulis or sorbet made from red or black currant or raspberries. These fruits not only harmonize very well with passion fruit and white chocolate, but there pleasant tartness and abundance of juice gives a light feel to the dessert as well.
Getting it all together!
If you have heart shaped silicone molds, then naturally use these. With using silicone make certain that you make the passion fruit white chocolate mousse a day ahead and freeze well to properly remove from the mold. I desired spray the hearts with red tinted cocoa butter and serve the mousse with pre-baked hazelnut streusel or red heart shaped gerbet macaroons. http://www.chefeddy.com/2010/01/gerbet-macaroons-gerbet-macarons/
This mousse works equally great as a dessert in a verrine (Glass) fill the bottom of the verrines with berries and a berry coulis and simply top of with the passion fruit white chocolate mousse, top with décor, streusel and voilà, a good looking and delicious dessert.
Passion fruit white chocolate mousse
Yield: 2 lb (1 kilo) About 10 servings
|¾ Cup||(6 oz)||Passion fruit puree||180 g|
|2||(2)||Large egg yolks||2|
|2 Tablespoons||(1 oz)||Extra fine granulated sugar||30 g|
|12 oz||(12 oz)||White chocolate, in small pieces||360 g|
|2 cups||(16 oz)||Whipping cream (34-36%)||480 g|
- Whip the whipping cream to very soft peaks and set aside at room temperature.
- Quickly whisk together the egg yolks and sugar in a bowl and add the passion fruit puree. Place the bowl over a Bain Marie (simmering water) and continuously whisk to a minimum of 165°F (75°C). Remove from heat and stir in the chocolate.
- Place the bowl back over the Bain Marie and stir the mixture until it reaches 110°F (43°C). At this stage all the chocolate will have melted.
- Remove from heat and add all the soft whipped cream at once. Fold gently and immediately fill in molds or verrines.