James Martin - Baked Chocolate Mousse With Passionfruit Recipe

Name: James Martin - Baked Chocolate Mousse With Passionfruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 ounce dark chocolate; 5 ounces unsalted butter; 2 ounces caster sugar; 6 eggs, separated; extra butter, to grease the tin; For the passion fruit mousse; 9 ounces mascarpone; 2 ounces double cream; 3 tablespoons icing sugar; 3 passion fruit (pulp); To finish; icing sugar; cocoa powder; 1 sprig of fresh mint

Servings: persons

1/2 ounce dark chocolate
5 ounces unsalted butter
2 ounces caster sugar
6 eggs, separated
extra butter, to grease the tin
For the passion fruit mousse
9 ounces mascarpone
2 ounces double cream
3 tablespoons icing sugar
3 passion fruit (pulp)
To finish
icing sugar
cocoa powder
1 sprig of fresh mint

1
Preheat the oven 180C/350F/Gas 4. Butter a 20cm/8in spring-bottomed cake tin with a removable base.
2
Melt the chocolate and butter in a bowl over simmering water.
3
Whisk the egg whites to stiff peaks and in another bowl whisk the yolks with the sugar until pale.
4
Add the chocolate mixture to the egg yolks and sugar and fold in the egg whites.
5
Pour into the cake tin and bake for about 20 minutes. Cool and dust with icing sugar and cocoa powder.
6
To make the passion fruit mousse, beat all ingredients together in a bowl until firm and serve.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 ounce dark chocolate, 5 ounces unsalted butter, 2 ounces caster sugar, 6 eggs, separated, and more.

Yes, James Martin - Baked Chocolate Mousse With Passionfruit falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

James Martin - Baked Chocolate Mousse With Passionfruit

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