Ingredients
Chocolate Mousse
- 250 milliliters (8.45 fluid ounces) high-fat dairy cream
- 150 grams (5.3 ounces) bitter chocolate
- 1 large egg
- 2 large egg yolks
- 60 grams (2.1 ounces) sugar
- 2 tablespoons (30 milliliters) water
Passion Fruit Bavarian Cream
- 6 grams (0.21 ounces) leaf gelatin
- 125 milliliters (4.23 fluid ounces) passion fruit puree
- 2 large egg yolks
- 50 grams (1.76 ounces) sugar
- 200 milliliters (6.76 fluid ounces) high-fat dairy cream
- 50 grams (1.76 ounces) powdered sugar
Passion Fruit Jelly
- 150 grams (5.3 ounces) passion fruit puree
- 1 tablespoon (15 milliliters) glucose syrup
- 6 grams (0.21 ounces) leaf gelatin
Equipment
- Stand Mixer
Perfect for whipping eggs and cream to the desired consistency. Make sure to use the whisk attachment for best results.
- Saucepan
Used for preparing the sugar syrup and custard. A heavy-bottomed saucepan prevents burning and ensures even cooking.
- Thermometer
Essential for accurate temperature measurements, especially when dealing with sugar syrup and custards.
- Microplane Grater
Useful for grating ingredients like chocolate efficiently. Keeps the shavings fine and even.
Instructions
Step 1
1. Whisk the dairy cream until soft peaks form. Set aside.Tip: Use a chilled bowl and whisk to achieve better results.
2. Melt the chocolate in the microwave or over a double boiler until smooth. Allow it to cool to 45°C (115°F).Tip: Stir the chocolate every 30 seconds to avoid scorching.
3. Place the egg and egg yolks in a mixer bowl.
4. In a saucepan, combine sugar and water. Boil the mixture until it reaches 115°C (240°F). Be careful when handling hot syrup!
5. While whipping the eggs, slowly drizzle in the hot sugar syrup. Continue whipping until the mixture is thick and glossy.
6. Gently fold the whipped cream into the cooled chocolate and then fold in the egg mixture.
7. Divide the mixture among serving glasses and refrigerate until set.Tip: Tap the glasses lightly to remove air bubbles.
Step 2
1. Soak the gelatin in ice-cold water until softened.
2. In a saucepan, combine egg yolks, sugar, and passion fruit puree. Cook over medium heat, stirring constantly until it reaches 85°C (185°F).Tip: Use a candy thermometer for accuracy.
3. Remove from heat and allow to cool to 40°C (105°F). Squeeze out excess water from the gelatin and dissolve it into the custard.
4. Whip the high-fat dairy cream with the powdered sugar until soft peaks form. Fold it gently into the passion fruit mixture until smooth.
5. Spoon the Bavarian cream over the set chocolate mousse in the glasses.
Step 3
1. Soak the gelatin in ice-cold water until softened.
2. Heat the passion fruit puree and glucose syrup in a saucepan until warm.
3. Squeeze out excess water from the gelatin and stir it into the warm puree mixture until fully dissolved.
4. Allow it to cool slightly before pouring it over the set Bavarian cream in the glasses.
5. Chill in the refrigerator until the jelly is set.Tip: For a clear finish, avoid stirring while the mixture is cooling.
Servings
🍰 **This delightful pastry is best served chilled, making it an ideal dessert for warm weather or a sophisticated finale to a dinner party.** For a more elegant presentation, serve in clear glasses to showcase the beautiful layers of chocolate mousse, passion fruit Bavarian cream, and jelly.
**Want to elevate your presentation game?** Add a sprinkle of cocoa powder or some fresh passion fruit seeds on top. You can also serve it with a side of fresh berries or a spoonful of whipped cream for an extra touch of indulgence.
For a more casual setting, pour the mixture into small mason jars or dessert bowls. Don't forget to include a long spoon to scoop every last bit of this multi-layered delight!
Variations
🌾 **For a Gluten-Free Version**: The original recipe is already gluten-free! Just double-check that all your ingredients, especially the chocolate and any toppings, are certified gluten-free.
🌱 **For a Vegan Version**: Swap the high-fat dairy cream for coconut cream and use a vegan gelatin substitute like agar-agar. Replace the eggs with a plant-based egg replacer and ensure the chocolate is dairy-free. **Voilà! Now you can enjoy a vegan variation of this delightful dessert!**
Faq
- Why did my chocolate mousse not set properly?
Ensuring the chocolate is cooled properly before mixing with the cream is crucial. If it's too hot, it could melt the whipped cream, leading to a runny texture.
- What's the best way to melt chocolate in the microwave?
Heat the chocolate in short intervals (15-20 seconds) on medium power, stirring in between to avoid burning.
- How do I know when the custard is at the right temperature?
A kitchen thermometer is your best friend here; heat the mixture until it reaches 85C (185F), stirring constantly to prevent curdling.
- Can I prepare any parts of the recipe in advance?
Yes, you can make the chocolate mousse and Bavarian cream layers a day ahead. Just add the passion fruit jelly layer on the day of serving for the freshest taste.
- How can I add a more intense passion fruit flavor?
Consider folding in some concentrated passion fruit essence or extra passion fruit pulp to amp up the flavor without altering the texture.
- Can I use a different type of chocolate for the mousse?
Absolutely! While bitter chocolate adds a deep, rich flavor, you can experiment with milk or white chocolate but note that it will affect the sweetness and overall flavor profile.
