For the best flavour, choose passion fruits that are dark purple in colour and heavy for their size, indicating ripeness. White chocolate is sweeter than dark and milk chocolates, making it ideal to pair with a tart, tangy fruit.
- Prep time 15 minutes
- Total time 5 hours
- Portion size 8 servings
Ingredients
Method
In saucepan, heat 1 1/2 cups of the cream over medium-low heat until bubbles form around edge. Stir in chocolate until melted.Meanwhile, in small microwaveable bowl, add 2 tbsp water; sprinkle gelatin over top. Let stand until absorbed, about 2 minutes. Microwave on high until gelatin is dissolved, about 10 seconds. Whisk into chocolate mixture. Scrape into clean bowl; refrigerate until room temperature, stirring occasionally, about 30 minutes.
Beat remaining cream until stiff peaks form; fold into chocolate mixture.
Pour into eight 1-cup (250 mL) serving dishes. Refrigerate until set, about 4 hours (Make-ahead: Cover and refrigerate for up to 2 days.)
Cut passion fruits in half; scoop out pulp. Top mousse with pulp and coconut chips.
Tip from The Test Kitchen: Dissolved liquid gelatin doesn't take long to set once it's mixed with a cooler substance, so whisk it into the chocolate mixture quickly.
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 81 mg
- Sugars 33 g
- Protein 6 g
- Calories 608.0
- Total fat 50 g
- Potassium 284 mg
- Cholesterol 117 mg
- Saturated fat 31 g
- Total carbohydrate 38 g
%RDI
- Iron 3.0
- Folate 5.0
- Calcium 15.0
- Vitamin A 32.0
- Vitamin C 7.0
