Passionfruit & White Chocolate Mousse @Not Quite Nigella

Passionfruit & White Chocolate Mousse

March 2, 2008 by Not Quite Nigella

OK I admit it, I just needed any excuse to use this little crystal set again. I received these from my husband’s aunt Paivi for my kitchen tea and I just adore the little bell shaped lids and the heavy cut crystal bases. It seems only appropriate that a feathery light passionfruit mousse adorns this delicate dome shaped offering. Its a perfect fruity, light accent to an afternoon tea or dessert. Just be sure to serve it from the fridge, if left out for too long, it will become a little runny and lose some of its gorgeous moussiness!

Passionfruit & white chocolate mousse

Your special guest will be saying “unforgettable…” after tasting this lip-smacking tropical treat. And they’re talking about you, of course!
Preparation Time

30 minutes
Cooking Time 15 minutes
Ingredients (serves 2)

100g white chocolate, coarsely chopped
125ml (1/2 cup) fresh passionfruit pulp
2 eggs, separated
125ml (1/2 cup) thickened cream
1 tbs caster sugar
Whipped cream, to serve
Fresh passionfruit pulp, extra, to serve

Method

1. Place the chocolate and passionfruit in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Use a metal spoon to stir for 3-4 minutes or until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to cool. Add the egg yolks and whisk until combined.

2. Use an electric beater to beat the cream in a bowl until soft peaks form. Use a metal spoon to fold in the chocolate mixture.

3. Use a clean electric beater to beat the egg whites and sugar in a clean, dry bowl until firm peaks form. Fold the egg white mixture into the chocolate mixture until combined. Divide the mousse among two 250ml (1-cup) capacity serving dishes. Cover with plastic wrap and place in the fridge for 4 hours or until set.

4. Top mousse with cream and passionfruit.

Notes & tips

* Store the mousse in the fridge. You will need about 8 passionfruit for this recipe.
* Tip: To save time place the chocolate in a microwave-safe bowl and heat, uncovered on Medium/500watts/50% for 1 minute. Stir, then repeat until smooth.

Source

Australian Good Taste – February 2007 , Page 73
Recipe by Louise Pickford

If you enjoyed this post, why not share it with your friends?

Print Page

Subscribe to Not Quite Nigella

Subscribe to Not Quite Nigella to receive daily updates via email. Just enter your email address and press Subscribe.

1. Miss K | March 2, 2008 at 8:08 pm | #

Yum,2 of my favourite things,passionfruit and white chocolate.
Love the crystel set as well.
2. Not Quite Nigella | March 2, 2008 at 8:55 pm | #

Hi Miss K-Thanks! I love this crystal set-I always use it as much as I can
3. GG | March 3, 2008 at 12:54 am | #

Yum!! I can’t wait to try this!
Just one thing – your “Notes & tips” section refers to steps 5 and 6, but your recipe only shows 4 steps.
4. Not Quite Nigella | March 3, 2008 at 1:13 am | #

Hi GG-thanks for letting me know! The original recipe had shortbread biscuits which I omitted and they were the extra steps
5. Kel | March 3, 2008 at 4:09 am | #

Delish!! Must try this one
6. Not Quite Nigella | March 3, 2008 at 5:51 am | #

Hi Kel-Thanks! Definitely, and let me know what you think
7. Scooby Poo | March 3, 2008 at 12:45 pm | #

I’m cooking for friends at the weekend and will be sure to make these. They look AMAZING!
8. Not Quite Nigella | March 3, 2008 at 6:14 pm | #

Hi Scooby Poo-Excellent! Its very easy, just be sure to keep it in the fridge until serving, especially if its a hot day. Please let me know how you find it too!
9. the airy fairy | March 4, 2008 at 9:15 am | #

what an adorable little crystal set! the mousse looks absolutely heavenly in it!
10. Not Quite Nigella | March 4, 2008 at 5:36 pm | #

Hi airy fairy-Thanks! I love using it so much. It makes food taste better if you know what I mean
11. Maria | March 5, 2008 at 6:49 am | #

Your crystal set is unlike anything else I’ve ever seen before! How beautiful..and especially wonderful that you *use* it! How many do you have in the set?

My husband is anti passionfruit and mango.. and not keen on pineapple in desserts either.. so I’m not sure how I’d make this lovely looking recipe.
12. Not Quite Nigella | March 5, 2008 at 7:29 am | #

Hi Maria-I got two of them so its really only for jams and caviar and things like that or dessert in a romantic dinner for two.

Hmmm perhaps just the white chocolate or maybe white chocolate and blood orange or peach? He is anti all the really delicious fruit!
13. Sarah | March 6, 2008 at 12:41 am | #

Hi I love your site!! Your work is inspirational

Do you know where I can get the crystal set similar to yours and what are they called?
14. Not Quite Nigella | March 6, 2008 at 3:59 am | #

Hi Sarah-Thanks so much! The set is by Mikasa and is called “Salina” and is a covered butter or jam dish. I’m not sure where my aunt in law bought it though but she is in Sydney so I’m guessing it would be available here. Best of luck finding it and let me know if you find them, its very special and gorgeous!